I am attempting my first turkey this year. I have been reading about many tips and tricks. The most popular seem to be brining, cooking it upside down, in a bag, butter coated and/or foiled.
I was thinking of making mine in a bag, up-side-down, and then flipping it for the last 30 minutes or so to golden the skin. Thoughts? I am also rubbing herbed butter under the skin and on top and seasoning with salt/pepper.