[lucky american]

I bend the wings under the breast and cover the drumsticks with foil. I can assume over the hundreds of years those appendages still were the first to cook and brown before the turkey was fully cooked. I have relatives that fight over the dark meat. This could be the way they prevented them from burning before they had aluminum foil?

[V_TWIN]

We flip our bird upside-down on a V shaped roasting rack. That allows the dark meat to cook through while keeping the breast from becoming overcooked and dry.

Also, place slices of bread between the rack and breast to prevent deformation.

Last 30 minutes flip to crisp skin.

[mylife]

I smoke mine

[Bloody Sam Roberts]

Oh yeah. Roasted turkey thighs are the Best!