Turkey Setup - Dry Run - Thermometer Question

NoleC5

So I did a dry test run this weekend for my turkey setup....

fire ring in
plate setter in feet up
green feet on top of the plate setter
roasting pan on top with the bird in it

I want to try and use a v-rack...but may not be able to as the bird is 20 pounds and already touching the thermometer.

Any issues with keeping the thermometer about half way in the egg...to allow for more "head room"??

hornhonk

Nope.

Austin Egger

My set up is platesetter in legs up. I use my V-rack inside a pan that I just bought from Walmart that works great. I put the pan on top of the 3 green feet and one wadded up piece of foil. There is plenty of room. On my trial run, I didn't have enough space with the grid on top of the platesetter and the V rack on top of that. Good luck!

ShinAmano

I did a 24lb bird on Saturday...I removes the fire ring and grate and put the plate setter in feet down. I then put the roasting pan with a rack and the bird on that. Everything fit nicely...there are pics of the bird in a thread i posted earlier.

NoleC5

Thanks Shin! Just looked at the pics...looks really good! I'm guessing that was in a large, correct?

You didn't have any problems with running out of lump during the cook (7 hours)?

ShinAmano

:laugh:

Yeah that was in a large...and yeah I did run out of lump right before that almost done pic...which has never happened to me even on 15+ hour pork butt cooks.

I pulled the bird out and pulled the plate setter out...refilled and replaced.

I am hoping to not run into that problem on Thanksgiving when I cook an 18lb bird.