Is there a consensus on direct vs indirect for Turkey?

marcdc

This is for a spatchcocked Turkey. 

Intuitively I would have thought raised, direct at around 375 or 400 just like a spatchcocked chicken. But it seems every recipe I stumble across online and on BGEs website states indirect. I worry about rubbery skin with indirect…

Eoin

Whole, I would do indirect like a roast. It'll take a while, so direct might give you dry, overcooked parts on the outside. Spatch or quartered, direct. You can always finish the whole bird direct if needed.

MotownVol

Definitely indirect in my opinion.

StillH2OEgger

I have done direct and indirect and you can get great results either way. Seems to be a fairly even split on here. The only thing that would prevent me from doing indirect, which is what the way I do them almost exclusively now, is if I couldn't get crispy skin, but I can so I do. I just think I've gotten more consistent results with indirect and I'd rather have drippings in a pan than on the coals.

TheToast

I’ve only ever gone indirect. Basically like a roast in a tray with it on a raised grill to try and keep as much moisture as possible.  Baste it every 30mins if you can. I use mad max method. 

Photos from an old cook. https://eggheadforum.com/discussion/1210852/christmas-turkey-photos#latest

dmourati

StillH2OEgger said:

I have done direct and indirect and you can get great results either way. Seems to be a fairly even split on here. The only thing that would prevent me from doing indirect, which is what the way I do them almost exclusively now, is if I couldn't get crispy skin, but I can so I do. I just think I've gotten more consistent results with indirect and I'd rather have drippings in a pan than on the coals.

What are some tips for crispy skin? 

EggNorth

@dmourati.   Dry and salt a few days before.   Here is a Sam the Cooking Guy video which demonstrates the technique, among other things.  

Gulfcoastguy

A house divided.

StillH2OEgger

dmourati said:

What are some tips for crispy skin? 

To be honest, I don't do anything extra to get crispy skin, it just seems to happen naturally. The only reason I mentioned it was because that seems to be one of the reasons people prefer raised direct vs. indirect. I have dry-brined, but it didn't really seem to make much difference so I usually don't bother.

jdMyers

Only thing I do different is I stuff the cavity full of sliced apples and cranberries.  Discard after but creates amazing flavor and keeps it moist.  

marcdc

to circle back on this, since thanksgiving is rapidly approaching, I went indirect and it was fantastic. salted the bird 48 hours before hand and left it uncovered in the fridge, elevated on a rack over a sheet pan. skin was crispy and bird was amazing!

Mark_B_Good

I'd say turkey is still too thick in the thighs to brave a direct cook. You may find the breasts are way too dry, and the thighs not sufficiently cooked.

StillH2OEgger

I have gone raised direct for a spatchcock turkey, but I do prefer going indirect.

fishlessman

this ones direct and was really good for a summer cook. not what i would do for tday. pretty much breaks all the rules....

https://eggheadforum.com/discussion/1142418/low-and-slow-turkey

Thatgrimguy

Raised direct at about 350 on a spatchcocked bird has served me VERY well in the past. Bone side down the whole time.

ColtsFan

Always been a raised direct here on a spatchcock 

Gulfcoastguy

I go raised indirect spatchcocked myself. Less likely for an accident and protected from flare ups. 

Now do we want to venture into the charcoal used?

MaskedMarvel

Raised direct! I do two every thanksgiving!