Forget the bags and all the hoopla - roast your turey upside down. Keeps the breast moist. I turn my turkeys all during the cooking process - they are fall off the bone delicious.

Then you don't need to worry about finding a smaller turkey. Go for it and see what happens. I am going to try my brined turkey. I decided that is the only way I am going to know whether it will be good or not. We always have such a large crowd that two turkeys are cooked anyway. This way, everyone has left over turkey to take home.

Now that does sound like hoopla to me, lol. Especially when I have a rotisserie that does all that for me..........
Sorry but, I just do not have the time to be turning the turkey during the cooking process. That is one more step that I definitely do not want to take on.

Sorry but, I just do not have the time to be turning the turkey during the cooking process. That is one more step that I definitely do not want to take on.[/QUOTE]

It takes no more time than basting - and I've had to cook 2 and 3 turkey3 for guests as well - as well as a roast or two, plus a chicken and homemade pasta dishes for turkey day - so I know what it is like.

Just wanted you to know that I took the plunge.......my 15lb brined turkey from Trader Joes's was put in my Ronco Rotisserie and it was out of this world.

The juiciest, tastiest turkey I have had in a long long time. It took 3 hours on the nose and the meat practically fell off the bone. Everyone raved over it. Just wanted you to know so that you would not be afraid to try one.

And talk about juices, I had enough in my drip pan for the gravy, enough to spritz some over my dressing, and I have some put in the fridge for making even more gravy later. This has never happened before when cooking on the rotisserie. I have had some juices, but not like this.