Yes, like Pam said, I used a wad of paper towels in each hand and turned the turkey breast up. My turkey was 18# and it wasn’t hard. I thought that dry-brining also helped keep the turkey from drying out and I didn’t worry much about over-cooking. But Pam understands that concept better. I wet-brined for a few years and last year was the first time that I dry-brined, and it is wonderful.

I use 2 wads of paper towels to turn my turkey, but as you can see from the recipe, I don’t call for large ones.

p.s. you mention turning the bird breast up/down during cooking. What is the best way to do this? With a large set of tongs? Two people to help?

p.p.s. Ree sent me!

I would love to hear more about anything you cooked with convection, both turkey or anything else. I would love to know how you rate cooking turkey or other foods with convection compared with conventional method.

I appreciate your helpfulness, Pam, and thank you so much for getting back to me in time to make a fabulous Thanksgiving turkey!

We have a convection option on one of our ovens at our house in PA and we’re actually celebrating Thanksgiving here this year. I have dry-brined and am roasting two 12-pound turkeys, just as I have recommended to you in this story. Using the 25 degrees lower and 25% less time rule of thumb, I will roast the butterflied turkey in the convection today and see what happens.
I’d roast an 18-pound turkey, however, at a lower oven temperature than the suggested temperature for the 12-pound ones in this recipe. For convection, I’d go with 250 degrees breast down for 3 hours, then turn the bird breast up and roast at 375 degrees. Starting taking its temperature after 45 minutes. You’ll want the leg/thigh area at 170 degrees and the breast as close to 160 degrees as possible. Hope this helps.

Next year you need to come live with me in November, Pam. Okay? It’s a date.