<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Yes, you are. There are significant temperature variations from top to bottom in your home oven, too. No worries, just cook on the top grate at about 325*F measured at the lid and everything will be fine. <HR></BLOCKQUOTE>Yes, this is what I have been doing, with excellent results.
I was just theorizing that the temp variations might prove to have more of an effect on a turkey in a vertical position than on one that is horizontal. The bird's mass would be subject to a greater variation in temps.
As I said, I'm not planning on cooking a turkey vertically, as I have no problems with my method.
It's all just speculation and a bit of mental masturbation. (Mom was right, I shoulda been an engineer).
BTW, I haven't cooked meat in an oven for several years. Once I mastered my old ECB, that was it. The WSM just makes it sooo much easier.
It's all good. /infopop/emoticons/icon_cool.gif
Jim