From reading the comments it seems that many of you don’t really understand food science like Claire does. She ia among the best writers on food on the net. Here are two articles that will elevate your bird if you read them with an open mind:

Don’t listen to experts.

Yes.

Rule 1: Cook with a thermometer not a clock. Rule 2: Do not trust the popup.

The underside has two of the best morsels called the oysters. And there is skin which is delicious when browned and crisp!

Don’t believe chemists and food scientists

Pomegranate is a very dark color. When you cut into the meat, how far down has the color gone? Does that tell you something?

I am sure your bird is awesome. But it could be much better. You hold MANY myths to be true. Food science strongly disagrees with you on so much. This article MIGHT make you think if you have an open mind https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/

Legs are best when 10F more than breasts so allowing them to warm from all sides is a good move. Dry brining is just as good as wet brining and salt is the only thing that penetrates more than 1/8"

Yes, there is air moving in an oven. Remember, the bird starts at a relatively cold fridge temp of 38F or below while the oven is 325 or more. When it is done it is 160+ and the oven is 325 or more. So the temp differentials help create airflow. In addition, there is high heat at the bottom and hot air rises.…

Mosca knows whereof he speaks.

That’s hysterical!

I did weigh them. Less than 5% weight gain. The dye was just a visual aid. The full article explains that and shows the dye experiment too https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first/

Would salt change the boiling point?

Couple of folks below like planks. Alas, planks don’t work the way you think they do. Read this https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-planking/

You have inspired me! I am going to try MSG in my next bearnaise or hollandaise!

So I did mayo v butter side by side and you are right. Butter is better. Why I ever veered I shall never know. Julia, forgive me. 

Perfect for London Broil. So easy.

I am here for you.

Mom? Is that you? I told you to quit shilling for me.