You have to cook a turkey breast side down to have juicy and tender breast meat. Ask anyone who has eaten my roasted or barbecued turkey. I have proof, or at least witnesses.
And for the tin foil, if you are using it as a reflective tent, it is marginally better to place the shiny side away from the food. It reflects more heat away.
Hot water freezes faster than cold water. This myth is based on the idea that the greater the temperature differential between to substances, the faster energy will flow from the warmer to the colder, hence, cooling the warmer substance faster.
The problem with this idea is that when you first place, say, a hot liquid into the cold environment, there is indeed a greater transfer of energy. But that energy transfer slows as the hotter liquid cools. It will eventually reach the same transfer rate as another container of cold liquid placed into the freezer, at which point, if the volumes are the same, it will chill at the same rate as the liquid that was place in at the colder temperature. So you get the same chill rate as with the colder liquid, which means the same time for the liquid to freeze, plus the time required for it to chill to the temperature of the other liquid. There is no such thing as "energy inertia".
Northerners can't make proper fried chicken. All I can say to that is
Seeeeeeya; Goodweed of the North