Spatch **** Turkey....Should I put anything in the drip pan or not?

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.

Trying putting cornstarch on the skin before you put the bird on. Crispy, yummy goodness.

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.

Mickey, What device do you use to raise the cooking level. I do chicken spatchcock chicken raised using three stainless steel bolts. I have been considering a adjustable rig from ceramic grill store, or a woo. what's your thoughts........

Adjustable Rig but the bolts work fine.

@Mickey - do you recall any cook times for your direct spatched turkey? I'm spatching a 16lb'er tomorrow and am looking for estimates

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.

@Mickey - thanks very much!

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.

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?

@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!