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Is there a consensus on direct vs indirect for Turkey?
marcdc
Posts: 126
This is for a spatchcocked Turkey.
Comments
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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.
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Definitely indirect in my opinion.Morristown TN, LBGE and Mini-Max.
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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.Stillwater, MN
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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
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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?Plymouth, MN -
@dmourati. Dry and salt a few days before. Here is a Sam the Cooking Guy video which demonstrates the technique, among other things.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
A house divided.
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dmourati said:
What are some tips for crispy skin?Stillwater, MN -
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.Columbus, Ohio
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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!
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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.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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I have gone raised direct for a spatchcock turkey, but I do prefer going indirect.Stillwater, MN
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this ones direct and was really good for a summer cook. not what i would do for tday. pretty much breaks all the rules....
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Raised direct at about 350 on a spatchcocked bird has served me VERY well in the past. Bone side down the whole time.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Always been a raised direct here on a spatchcock~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
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?
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Raised direct! I do two every thanksgiving!Large BGE and Medium BGE
36" Blackstone - Greensboro!
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