doing my 1st turkey on the WSM. they are for my grandmother to take around on meals on wheels wed. i just started them and my plan is to keep the 2 breasts(near 7# each) on the top until done and i have the 12 pound turkey on the bottom grate breast side down and i will swap it to the top grate and put breast side up after the breasts are done.. i use a pit minder and plan on doing them at 250 until done as the skin being edible is not an issue. my reasoning for turning the turkey breast side down is so the thighs and legs are higher therefore getting more heat, but since i use a pitminder and no water i'mstarting to think the breast will get more heat from the empty pan. i may go flip it at the 2 hour mark when i spray with apple juice for the 1st time.

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and no water i'mstarting to think the breast will get more heat from the empty pan.

I think so too.

yea, i just went out and flipped it over. the more i thought about it,the surer i got. i don't want to mess up the elderly homebounds lunch that they look forward to every 3rd wed.

BTW, all 3 pieces that she brought me are self basting so all i did was rub with evoo and sprinkle a little Tony Chachere's Creole Seasoning. inside and out

Sounds good. I'm sure your grandmother and those she serves will be pleased.

the breasts are done and surprisingly the whole bird is already 155 in the breast and 165 in the thigh. i guess the bottom grate gets hotter than the top using the pit minder. i had the probe on the top grate and had the minder set to 275. i'll have to use the maverick on the bottom vent and set my oven therm on the top one day to verify it.