This is interesting
One.
20 to 30 minutes before you put it in the Egg (or oven), take a one gallon zip lock bag full of ice cubes and lay it over the breasts for the 20 to 30 minutes. What this does is lower the breast temps sufficiently that over the course of the roasting, the breast and thighs will be done at the same time. Over the years (and I’ve been doing the Thanksgiving turkey now for over 30 years), I’ve tried every trick in the book (paper bags, breast side down, terry cloth towels over the breast, etc.) and the ice bag absolutely works. I’ve been doing this now for about 20 years, and I’ve consistently had perfectly done, moist breasts finished right along with well cooked thighs. If you don’t do anything else, try this. Remove the bag of ice just before putting it in the Egg.
Two.
Last steps prior to putting the bird in the Egg (or oven), take your Mad Max Turkey Seasoning and butter paste and liberally apply it all over the bird. You can work some under the skin if you want to, but it's not necessary.
Then, open a bottle of white wine (most any good white will do), and pour half the bottle all over the bird and in the cavity. DON’T drink the rest of the bottle, you will need it for the gravy.
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