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Spatch **** Turkey....Should I put anything in the drip pan or not?
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AppyEgger
Posts: 10
I 've got a 16lb turkey I am planning on cooking tomorrow. I plan on spatch cocking it and cooking it indirect @ around 350-375. I plan on using a drip pan and i wondered if I should put water or anything in it while its cooking. I really thought about putting a couple of sliced onions and a couple of carrots with a celery stick or two. Or would the added moisture prevent the skin from crisping up? Any thoughts.....
Comments
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I will usually add some chicken stock to help keep the drippings from burning. Also make sure you have a little bit of a gap between your Platesetter and drip pan. I usually use rolled up balls of foil.Clarendon Hills, IL
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First of all either way you're probably not going to get crispy skin. I know some people do or say they do but the skin on mine is never crispy and I cook them direct without a drip pan. in my opinion crispy skin is not the tell-tale sign as to whether your turkey is a good or not. I judge mine by the taste and juicy tender meat.
It's my opinion, but if you are looking for crispy skin you're probably going to be disappointed. You are just not going to get fried type crispy skin on the bge
oh and if you're going to use a drip pan... yes I would put some liquid in it. maybe some broth or white wine and a little butter with your vegetables."I'm stupidest when I try to be funny"
New Orleans -
I never cook indirect spatchcock. Mine will be direct @400 raised Thursday. If you must use a pan please nothing but salt.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Trying putting cornstarch on the skin before you put the bird on. Crispy, yummy goodness.XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
Mickey said:I never cook indirect spatchcock. Mine will be direct @400 raised Thursday. If you must use a pan please nothing but salt.
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AppyEgger said:Mickey said:I never cook indirect spatchcock. Mine will be direct @400 raised Thursday. If you must use a pan please nothing but salt.
Adjustable Rig but the bolts work fine.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Mickey....do you cook yours that high in the dome as pictured above?Brandon, MS
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@Mickey - do you recall any cook times for your direct spatched turkey? I'm spatching a 16lb'er tomorrow and am looking for estimatesMike - (1)LBGE, HeaterMeter v4.2.4
Little Rhody Egger - East Greenwich, RI -
thegooddocta said:@Mickey - do you recall any cook times for your direct spatched turkey? I'm spatching a 16lb'er tomorrow and am looking for estimates
12 lb is my normal cook and is 75/85 mins. I am doinf 18lbs Thur and thinking/guessing 2 hrSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
loveTheEgg said:Mickey....do you cook yours that high in the dome as pictured above?
the 12/13lb birds are fine that high. My 18.5 Thur not sure it will go that high but for sure on top of the Adj Rig.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
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@Mickey - thanks very much!Mike - (1)LBGE, HeaterMeter v4.2.4
Little Rhody Egger - East Greenwich, RI -
Mickey,
Going with the direct on top of the AR Rig, have about a 15# bird.
I am also planning on doing a couple extra thighs and a smaller breast... what is recommendation on when I should add it to the egg?
Thanks!
Large BGECamp Chef 4 burner GriddleNear Cleveland, Ohio -
pileit1971 said:Mickey,
Going with the direct on top of the AR Rig, have about a 15# bird.
I am also planning on doing a couple extra thighs and a smaller breast... what is recommendation on when I should add it to the egg?
Thanks!
Sorry but just not sure what you are asking.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Sorry, going to Spatch'd the regular bird and wondering when during the cook should I add the additional pieces I got for additional meat.
Guess I should ask how long should I expect a 4# thigh and a couple drumsticks to take to cook, direct? 30min?
Large BGECamp Chef 4 burner GriddleNear Cleveland, Ohio -
Everything I've read says, "No drip pan required". I was a playful mood and loaded a drip pan with about two quarts of Apple cider. The cider reduced by about half with added drippings from the bird. The result is sweets from the cider, smokey from the wood and thick from the drippings. I've stored it overnight in fridge to ease in degreasing. Tomorrow the play continues with questions like, add flower or not? More cider or will it kick the sweetness over the top? Right now it's like a sweet demiglace. Anyone have something like this?
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I'm with Mickey on this one. Never cook any bird indirect. Set the dome around 300 to 350 and cook away .Let those those drippings drip on the coals. This adds flavorJefferson .GA.Been egging since 1985 on a medium egg
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@laserdoc85 You shouldn't say "never cook any bird indirect".
I've cooked turkeys on my lg bge indirect with drip pan many times. celery, onions, garlic, and butter a little white wine some chicken broth. the drippings are so delicious. You can baste the turkey with it, you can use it in your gravies andn on top of your dressings. I love the drippings. Please don't discourage people from using a drip pan. It's a good way to go.
They come out wonderful!
"I'm stupidest when I try to be funny"
New Orleans -
Either way works. Sorry my bad. I have done both and both turn out great. Never have had anything turn out bad with anything cooked on the egg. I just prefer the direct. Actually have a whole chicken that I will most likely do your way this weekend. The neighbor just made up a bunch of homemade egg noodles and gave us some so I figure I will cook up a chicken on the egg for chicken and noodles on SaturdayJefferson .GA.Been egging since 1985 on a medium egg
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