Originally Posted by Wampus
Yeah, sounds backward. Usually I ice the breast but that's because the breast usually gets done before the dark meat.
Can't imagine what is causing your issue.
There's certainly nothing wrong with cooking breast side down.
The dark meat usually needs to go a out 10 degrees more than the white, so that's why it's a good idea to ice the breast to give the leg & thigh a head start.
Like Ron, I've done turkeys on lots of different cookers and had the opposite result you've been having. I've done turkeys on. UDS, kettle and BGE.
Must be because be water pan is empty and the thighs and legs are just getting so much direct heat? Perhaps try and put sand in the water pan to act as a heat sink so the heat from the fire pan doesn't transmit through the water pan as easily?