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drip pan for turkey?
I'm going to try the turkey thing this year. Should I put a drip pan under the vertical roaster? How??? Thanks.
Randy,[p]I use a foil lined metal pie pan just big enough to fit the base of the vertcal sitter into. I tend to use 250-275°F cooking temperatures for the bird and this setup provides good air circulation for the cook.[p]Spin
Jim,[p]Since the drip pan is present (even minimally), this is an indirect cook. I use no firebrick, pizza stones, ect. for this cook - just the drip pan. Air circulation is even cooking.[p]Spin[p][p]
Doing an 18lb. bird. Does this mean my upside down plate setter that holds the drip pan is an OK set-up for a 300-325 degree cook? Last minute jitters here, that's all. God, and to think I pulled off a great turkey cook on my old
$29 water smoker before I got Egged. Guess it's show time again! Big Murth
Won't the late overflow?
Yep, the upside down plate setter with a drp pan is OK. That is what I use and I cook my bird at 350* for 15 min per pd. Been doing that method on the EGG for going on 24 years with great results.
Jim,[p]The pie pan has 2" high sides and the drippings tend to reduce as they are collected. Even starting with a quartered apple, a quartered onion, and a quartered orange stuffed in the pan (along with part of a favored beverage - it was favored ;-)), I have never come close to an overflow.[p]The drip pan end result is not something worth attempting turning into gravy.[p]Spin
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