Poll: Breast Up, Breast Down, Flip it Over?

Mike Oelrich

Howdy all,[p] Cooked last year's turkey breast-up for the entire time. Curious to know if anyone starts off breast down, then flips. Cook's Illustrated recommends starting the bird breast down, then turning it several times so that all sides of the turkey are up for part of the cook. Sounds a bit too complicated, especially considering that the BGE seems to cook pretty evenly anyway. Not sure it really matters so I thought I'd ask. What do y'all do?[p]MikeO

Unknown

MikeO,[p]
I do more turkey breast than anything else on my Egg. I leave it breast side up . . . and alone. Coat them with olive oil and wait for 170/175 internal. Never fails.

Spin

MikeO,[p]In talking with Geoff ("Super Buzzard" recipe), I learned that he cooks and then gives them as Christmas presents. I thought the idea was great. What better present than something that actually represents time and effort on the givers part, yet not have to worry about what to do with it once received. I took up the practice two years ago and can report nothing but raves.[p]When cooking in a rack (over a drip pan), my best looking birds were done by cooking half the time on each side. I like to use a lower cooking temp than most here and finish the skin (if needed) breast side up, using higher heat.[p]Happy Thanksgiving,
Spin

Mop

hi

Huck

MikeO,
Breast down the whole time here! Very tender and juicy.