I have cooked a lot of turkeys these past few years,but todays cooked with Max's instructions has to be the BEST ever. One of the secrets is putting the ice pack on the breast. This did the trick for even roasted white and dark meats. I used a placesetter with legs up and a roasting with BGE pads under pan. I didn't put wine in basting pan but chicken broth with onoins,fresh sage and rosemary clippings fron my garden. I coated the outside of turkey with DP Raging River and the inside with kosher salt.
The rest is history,plugged in guru ,after small fire started in charcoal, dialed in temps and went fishing. 13 lbs of turkey and 4 hrs latter GOOd EATS![p]Cheers
Howard in Bartow