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I have always smoked mine breash up just looks better on the grill though, i have never put any science into it. I like to keep an aluminum bowl of water, or a pan just to keep the pit good and moist
technically you should roast a turkey breastside down for about 1/3rd of the cooking time in a rack and then flip the bird for the rest of the cooking time. the idea is the bird will self baste itself with the fat running down into the breast. that being said, i have never done this for my personal self and i have never had a problem. what i think is much more important is brining and not overcooking the damn bird!