I have always done turkey in my FEC but today I had a 20# PRIME RIB to smoke @224 and I wanted to cook the turkey @ 325 so I put 2 15# birds in my FEPG 1000 (max amount in my opinion). The turkey had been brined 24 hours. @3.5 hours they looked fantastic and the breasts were 165/thighs 178. When I picked them up I realized the bottoms were "RAW" ! I flipped them over and let them ride another 30 minutes. (No idea what the finish temps were.) All turned out well with crisp skin and nice color. The breasts were juicy and the dark meat was delicious. I think that brining saved me this time! From now on I will do poultry in my FEC. If that's not an option for you, I'd recommend starting with the breast down and then flipping half way through. AND DON'T FORGET TO BRINE.
Hope you had a MERRY CHRISTMAS and all the best in the NEW YEAR!