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Turkey for Xmas..breast up or down.

MopMop Posts: 496
edited 11:54PM in EggHead Forum
A couple of questions on the cooking procedure!
V Rack, drip pan, turkey uncovered breast side up...does that pretty much cover it or no?
Still no firebricks so can I put the drip pan on my pizza stone so`s I can use the dripping for gravy?
any help is appreciated..
Mop!

Comments

  • SpinSpin Posts: 1,375
    Mop,[p]It sounds like a good plan. A pizza stone is a firebrick, just shaped more to your Egg.[p]Happy Holidays,
    Spin

  • Mop,
    sounds good, but on teh other hand teh smoke may make teh gravy too smokey flovored. I was thinking of catching drippings on my christmas bird..but may opt not to and go without or use store bought.
    Just my 2 cents worth[p]Merry Xmas
    Your ol pal Alt[p]

  • MopMop Posts: 496
    Good point Alt, I wansn`t going to use any smoke wood while cooking the bird....I was hoping that the lump itself would impart more than enough smoke.....
    thanks..[p]MoP!

  • Mop,
    interesting..I have some Natures Own brand from canada which is wonderful and really would almost add enough smoke. But I have to add some cherry wood and hickory and oak. good thing you mentioned it as I will probably use sparingly now.[p]peace

  • SpinSpin Posts: 1,375
    alternity,[p]If you smoke early in the cook (hard, short smoke - while the Egg is heating up), you can apply a smoke flavoring to the bird and avoid "smoking" the gravy as it drips out later.[p]Spin
  • Mop,[p]For what it is worth.... Did a Turkey at Thanksgiving. Used Pecan wood. Put the turkey in at about 150 degrees. Protected the drippings with fire brick. The gravy took on a very light smoke flavor. This flavor complemented the meat perfectly....everyone made a special comment on the good gravy. I would suggest trying it. I think you will love it![p]CaptainBBQ

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