Nope. Dry brined my turkey 2 days in advance, which let the salt break down the stringy fibers in the breast, and let the turkey retain more water. Then put it

Nope. Dry brined my turkey 2 days in advance, which let the salt break down the stringy fibers in the breast, and let the turkey retain more water. Then put it in a wire stand and smoked it vertically (same orientation as beer can chicken but with a wire stand.) The thighs took the brunt of the abuse from the heat source, and the vertical temp gradient in the smoker (and the orientation of the breast) ensured that the white meat cooked slowly and gently. The canal allowed its own updraft of hot air also, which cooked the turkey inside and out and let me pull it without having to wait for the “cavern of cold” to heat up. There was also no evaporative cooling in the vertical position like there is in the horizontal (usually a pool of liquid forms in the canal which causes me to have to really abuse the turkey with heat to cook it through. Not so in the vertical position.) Pulled it with the breast at ~155 and thighs at ~167. Best turkey I’ve ever done.