Stephen, the birds look fantastic! I used to cook turkey breast-down, when I did them in a pan in the oven. But, since smoking them in the SI, they are always breast-up. The reason is heat... The heat source is below the bird, and the dark meat takes longer to cook. So, with the dark meat down, they tend to cook more evenly; by the time the breast is at 165, the lower dark meat is also perfect.