Vertical Turkey

jake42

Looking forward to using my Willie's turkey setter. any advice? Direct, indirect, drip pan, no drip pan, elevated grate or not. any advice would be greatly appreciated.
Thanks.

Unknown

jake42,
Indirect using a plate setter with grill on plate setter. Instead of using a pan, I make a foil pan. When the meat is done, the foil goes in the trash. No cleanup. [p]Jerry

jake42

Jwirlwind,
Thanks,
Wondering if the turkey would set too high in the Egg since I'm cooking it in a vertical manner.
Took some measurements yesterday and it seemed like the turkey might sit too high.

locolongball

jake42,[p]This same question came up about a week ago. Try the search for turkey sitter. If you can't find. I'm doing mine, indirect, plate sitter upside down, grate on top, and foil pan for drippings. Dr. BBQ advised just placing the sitter and the turkey in a pie pan, on the grate. I'm thinking about do that if I cook a big bird.. A 12 pounder may be pretty close to the top of the dome with the space the plate sitter takes up. [p]For sure, going to put beer, onions, rub in the sitter then going with lemon wedges and frozen garlic butter on the breast.

jake42

locolongball,
Thinking about doing it Dr.BBQ's way myself. Seems as though using the platesetter puts it too high up in the dome.
Thanks

mad max beyond eggdome

jake42, locolongball[p]guys, if nothing else see my pics on how to get the bird down lower in the egg .. .as long as you get a little air between your plate setter and the pan. .. . then put your verticle roaster in the pan. . . . you should have plenty of overhead then. .. . [p]HTH. ...
[ul][li]http://www.nakedwhiz.com/madmaxturkey.htm[/ul]

Nessmuk

jake42,
I have smoked many turkeys in the BGE. I use a Spanek tower with a base. Bases comes in 2 styles; i.e., 1 that holds liquids & catches the drippings. The other has holes & allows the drippings to flow through. They measure 10 inches in height.[p]I set the place setter inverted (legs up). It rests on the fire ring. There is ample space for the 20 pound birds I cook.[p]I cook at a dome temp of 225 to 250. I insert a polder in the breast. When the temp reaches 170, I remove the bird, wrap it in a commercial grade, cling wrap & place it in a styrofoam contained for 30 minutes.[p]During the cook, I spritz the bird once an hour with olive oil & apple juice.[p]I prefer the Spanek as it lets heat flow through the center of the bird thus cooking from the inside & outside.[p]Good Luck.