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Spatchcocking a turkey and retaining pan drippings

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glc203
glc203 Posts: 45
in EggHead Forum
I've got a large egg.

Traditionally I've gone the Mad Max route but really want to try spatchcocking the bird this year. What set up can you recommend that will retain the most pan drippings for gravy? I can't fit a half sheet on a large.
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  • SGH
    SGH Posts: 28,791
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    I use 16" diameter 2 1/2 deep aluminum pizza pans in my large. That leaves 1" of clearance all the way around. That's about as big around as you want to go in a large. Any bigger and you run the risk of choking the fire out. I have had exceptional luck with these pans.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • jaydub58
    jaydub58 Posts: 2,167
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    @SGH, where do you get those particular pizza pans?
    TIA, friend. 
    John in the Willamette Valley of Oregon
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  • SGH
    SGH Posts: 28,791
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    jaydub58 said:
    @SGH, where do you get those particular pizza pans?
    TIA, friend. 

    You can get them at several different places, they are pretty common. However I bought a 3 pack that was on sale from Web restaraunt online. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 32,385
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    Just make sure you air-gap the pan off your heat deflector so you don't scorch the drippings.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    you won't be getting any of the direct cook on the underside, which is part of the reason for spatchcocking, but you'll probably cut the time (speed up the cook) a good bit.



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