If you have a smaller turkey, cook it breast-side down in the V-rack for
the first hour or so of roasting time, then (wearing thick, clean oven mitts)
flip the bird breast-side up to finish cooking. If your bird is huge and
unwieldy, however, arrange it breast-side up and tent the top of the bird with
aluminum foil; remove the foil after the first hour or so of cooking. If you
love to baste, do so every 30 minutes, but stop basting during the last hour of
cooking to ensure a crisp skin. If basting drives you crazy, skip it; the
butter (and the liquid in the pan, if using) should ensure a moist bird.