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Cooking turkey upright

wera274wera274 Posts: 9
edited October 2011 in EggHead Forum
Hi, everyone. This will be our first Thanksgiving as egg owners and we are looking forward to cooking the perfect bird. We have the Sittin' Turkey contraption and were wondering if anyone has cooked a turkey using this method on a large egg. I found a couple posts on here that suggest that there isn't enough clearance, but we measured with the lid closed and there is 11" from the top of the Sittin Turkey to the top of the dome, which seems like it would be sufficient for a medium-sized turkey. Everyone on here seems to be using other methods. Can you give us some advice on whether or not this will work?


  • LDDLDD Posts: 1,225
    I'd measure the length of the turkey. are you putting the contraption on the plate setter?
    context is important :)
  • GrannyX4GrannyX4 Posts: 1,476
    Practice with some chickens. I have practiced so much lately the husband and I thought we were going to start clucking. We decided on the spatchcocked turkey indirect is what works the best for us. A lot of eggers like the mad max method.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • SqueezySqueezy Posts: 1,102

    I used a turkey cannon with great success.

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • JLNCJLNC Posts: 73
    I did a spatchcocked turkey yesterday and it was easily the best turkey I've ever made/had.  I think the way it sits on the grill really cooks everything evenly (breast and thighs get done at the same time).  I cut out the backbone, pulled the breast skin, stuffed it with herb butter--- cooked it indirect for 2.5 hours at 350- and pulled it at 165 (breast)--------- like fried turkey on the outside and juicy perfection inside.  I recommend it!   By the way, this was a 15 lb. turkey on a large egg-- - using the Woo3, with a 13" stone and a 16" drip pan. 
  • Yes, we were planning on putting it on a plate setter. We have done several chickens in this manner and they are pretty close to perfect, but just wanted to hear about other people's turkey experiences.
    The more I read about the spatchcocked turkey, the more it seems like it may be the way to go. JLNC, we are fairly new to the Egg community (received it as a wedding gift in May); what is a Woo3? Is it difficult to remove the backbone from a turkey?
  • JLNCJLNC Posts: 73
    Nope, a good pair of kitchen shears and a strong hand is all it takes.  I just cut up both sides and I actually grilled the backbone too---- chef's treat (has some crispy skin and just a bit of meat-- ---yum).  After you remove the backbone, you turn it  over and press down on the breasts and it will "snap" down flat.  Add some seasonings and slap it on the grill.  

    The Woo3 is an accessory from the ceramic grill store.  Tom has every imaginable rig for expanding the Egg.  I literally stared at his site for a week trying to figure out what I wanted and $200 later I can do everything I want.............  There are great pictures up there of the rigs.  Of course, you don't need the Woo3--- you can do the same thing with the turkey with the inverted plate setter and a drip pan.  
  • SqueezySqueezy Posts: 1,102
    I added the backbone to the neck and innards to make stock ... no waste!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • geegee Posts: 71
    This is my first  sat it upright and did just fine!!
    Who cares I'll post where I want
  • SqueezySqueezy Posts: 1,102
    Good color on that 'roof rooster' ... nice job!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • DougQDougQ Posts: 30
    I've used the Sittin Turkey many a time directly on the plate setter in a drip pan - fits fine. Just go easy on the smoke - a turkey will absorb anything and it can easily overpower the bird.

    I will mention that in addition to spatchcooking, a large egg can handle 4 turkey breasts. Brine the breasts, use the plate setter and grid and add chicken broth to the drip pan on the plate setter. You'll have lots of happy people later.
  • wera274, I have cooked many whole turkeys on the large using the Spanek vertical roaster and the place setter.   Most were in the range of 12-14 pounds and I have never had a problem.  In the past I have done breast up with ice down breast, but this year I am going to do the turkey butt up on the roaster a la Little Steven's butt up chicken procedure.  This should even out the cooking between the dark and white meat and negate having to ice down the breast.
    Large, small and mini SW Austin
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