« Reply #20 on: December 04, 2014, 02:05:52 PM »
Another tip--I figure out the approximate cooking time, divide it by three and rotate the bird three times during the cook. Seems to eliminate the problem with cooler spots. Also raise the basket up with a Tommy Ring. Helps a bunch! Right, Tee?
Thanks. I did see this tip and rotated the bird 3 or so times as it cooked. Turns out I needed to rotated it top to bottom too.
I think putting a shelf in would have been good enough to raise it up. I'll have to try again before next Thanksgiving.
rv
That will definetly do the trick. What I did in my BEESR was I used the stand I have from my turkey oil frying pot to put the bird on. Then I put that inside the BEESR basket with the half shelves mounted on the first ring above the bottom of the basket. With the thickness of the base of the turkey stand and raising the bottom with the half shelves that brought it out of the dead zone. I also placed the bird breast down with legs sticking up, this method produced the juiciest turkey I have ever done.
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