Roasting a turkey upside-down or with the breast-side down allows the breast meat to stay moist while the legs and thighs cook to the appropriate temperature. When the turkey is placed upside down, juices from the turkey drain down into the breast. To brown the skin, simply return the turkey to its normal position one hour before it finishes roasting.
Heat your oven to 350 degrees Fahrenheit.
Remove the giblets from inside the thawed turkey. Rinse it under cool water. Pat it dry with paper towels.
Rub softened butter on the inside and outside of the turkey. Add your favorite seasonings to the skin such as black pepper, salt, thyme and rosemary. Rub the seasonings onto the turkey so that they stick to the butter.
Pour 1 cup of water in the bottom of the turkey-roasting pan. Place the rack in the roasting pan. Place the turkey upside-down or breast-side down onto the rack.
Place the turkey in the oven. Cover the top of the roasting pan with aluminum foil. Baste the turkey every 15 minutes while it roasts. Add more water to the bottom of the roasting pan as needed.
Roast the turkey for 3 to 3 1/2 hours until the internal temperature of the thigh reaches 180 degrees Fahrenheit. Turn the turkey over so that the breast side faces up during the last hour and remove the aluminum foil to brown the top of the turkey.