Locals here are saying it works.

http://allrecipes.com/Recipe/Upside...key/Detail.aspx

I never cook a whole turkey, I get leftovers from friends

The upside down theory was disproven years ago. The butter part does work though.

I heard two executive chefs from top restaurants in my city recommend upside down turkey cooking yesterday on the radio. But they really liked brining better.

I have tried the upside down method.......I was not impressed, and really made me miss my crispy skin.......the best dang part......

I would like to try the brining method......someday......

I have done the upside down turkey thing, and it does keep the white meat very moist. My hubby did it this year, and he cooked it regular at first then flipped it over, that worked very well also. Super moist meat, and to me that is important...nothing worse than dry turkey.

cover the breast with bacon... then pull back at the last 20 minutes... omg, that keeps the white meat juicy, tasty, and the skin crispy.

One of my favorite Turkey tricks- when fresh whole turkey (or breasts) are on SALE I get one and have the butcher cut it in half! I freeze half and roast half. Still enough for leftovers, but not so much I have to freeze the cooked meat. They do this for me in my local supermarket. The frozen ones are too hard to cut, but they are happy to cut up the fresh ones.
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The skin on a brined turkey (or chicken or whatever) is completely inedible. It's salty and flabby.

When you cook the bird upside down, just turn it rightside-up for the last 30 minutes to correct the color and ease out some of the indentations left by the roasting rack.

Been cooking turkey that way for years; I learned it from my mother.

I flip the turkey for browning during the last 30 minutes.

wow that sounds great!

I cook mine upside down and I never have dry white meat. I don't even bother flipping it back. As for the skin, take it off and put it in the microwave for a couple of minutes. Turkey rinds....yummmmmmm.