I am going to be doing a turkey for Thanksgiving. SWMBO insists. I have done several turkeys before without issues so no problem with that, but after reading many of the posts here and elsewhere, it seems to me that the temperature further up in the dome tends to run higher than the grate. SOOOOO, would there be a possible advantage to cooking the bird upside down on a SS turkey stand in order to apply more heat to the thigh area to get it to the higher temp required than the breast. There also might be the possibility that this would keep the breast juicier. Any thoughts from the experts on this plan? I might just do it if no one else has destroyed a bird this way and see what happens. I've already got the turkey stand from previous cooks and am going to get the bird. HAHA!
Cedar Rapids, Iowa