I wasn't going to post a picture of our turkey because it looked so nekked and, well, homegrown. But Matt insists that Nigella (of Nigella Lawson's Feast) says cook the bird breast side down for more even cooking and thereby succulent taste. Looks are sacrificed for flavor. I disagreed when I saw the bird emerge from the oven--Its got to be possible to have that level of flavor (and, by gum, it was the best turkey he's cooked yet--juicy, golden, perfect) and be beautiful. We remain locked in combat.