Dry brining, turkey breast plate or flip the turkey?
I decided to dry brine the turkey this year and i am thinking about how to deal with the breast cooking time. The most popular method either flip the bird or have a breast foil plate to prevent the overcooking the breast meat.
And instead of a rack, I tend to use a bed of vegatable and chicken broth as the bed to made a good tasting sauce.
I have long been a fan of starting the breast side down for at least the first 90 minutes of roasting but also chill the breasts down for perhaps an hour prior to roasting by placing the bird in the V-rack with the breasts down and resting upon two flexible freezer packs, the reusable kind intended for small coolers. I have also used zip lock baggies of frozen water that I form against a glass jar to create a curved shape that will cradle the breast meat. The results are fabulous by starting the breast meat some 20 degrees colder than the rest of the bird and starting the breasts facing downward
I have been starting the bird breast-side down for years, and it has proven to be a reliable method for jump starting the dark meat.
Beware though, depending on the size of your turkey (mine are usually at least 20 lbs), flipping the bird mid-cook can be intimidating and messy. I used a new pair of those silicon kitchen gloves normally used to protect your hands from hot water with good luck, but this year I bought a special pair of silicon oven mitts to do the job.
To flip the turkey, I put on my rubber dishwashing gloves and grab wads of paper towel in each hand. I've also heard you can use a plastic bag over the gloves but have not tried that.
I have silicone oven mitts, but find that they're too big and stiff to really poke into the crevices for a good secure hold.