Hustling Hare, The first things that jump out at me; "Is there a plate setter or pizza stone? Is there enough airflow between the pan and the plate setter?, Is the turkey sitting flat on the pan, or is it raised off the pan by carrots and/or celery. When you do replace liquid into the pan does one spot inparticular, boil and sizzle? " If your Egg temps/readings are correct,then it sounds as though you are cooking direct, rather than indirect. What kind of pan are you using?, and can you add a disposable pan underneath with some rolled up alum foil to creat more airspace and further insolate your pan from direct heat?HTH. Big'un
