cookin turkey on the grate

city chicken

i saw a pic, i think posted by wessb, showing a turkey cookin' on the cooking grate rather than in a roasting pan. is there any advantage to doing it that way? i assume you might be able to do a bigger bird. i also would assume that the bottom of the bird would brown better as well. what about basting? i assume you have a drip pan under the bird sitting on the platesetter? any other particulars for doing it this way?

tach18k

city chicken, I do whole turkey breast on the grate with a plate setter below,

J Appledog

city chicken, If you put BGE feet under the drip pan (I use a 15" round one) you can use the drippings for gravy. You CAN do a bigger bird. I put some oil (half butter and half olive oil) on the skin before I cook it. I don't baste, but do put on a pretty glaze at the end. I've been grilling turkeys this way for 30 years.[p]I use a turkey lifter when I remember that I have one.[p]JCA

city chicken

thanks for the reply.

WessB

city chicken,
You can see the details of that turkey in the cooks section of my website...and that was the only way I was able to get that 23# bird in there.[p]Wess
[ul][li]WessB`s[/ul]