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Turkey - Vertical vs. V-Rack???

willmw
willmw Posts: 41
edited November -1 in EggHead Forum
Getting ready to do my first turkey. I don't have a vertical roaster thingy...but I do have a V-rack. Is the vertical roaster that much better that I should get one to use instead of my V-rack?[p]Opinions, experiences, yarns, tales & stories welcome :)
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Comments

  • Mike in MN
    Mike in MN Posts: 546
    willmw,[p]I'd use the V rack. [p]I just did a whole turkey earlier this week. I gave a pretty thorough explanation on the forum, as someone else was tackling the same home project.[p]Maybe the link will help.[p]Mike in MN

    [ul][li]Turkey [/ul]
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  • willmw
    willmw Posts: 41
    Mike in MN,
    How do you position the victim in the V-rack? back, breast, bottom or what down?

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  • Unknown
    Unknown
    willmw,
    breast down..

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  • Mike in MN
    Mike in MN Posts: 546
    willmw,
    Yep, we always cook the birds breast down...in their normal walking position.[p]Mike in MN
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  • Puj
    Puj Posts: 615
    willmw,[p]You might want to go the following page and read the technique portion for the cook.[p]Puj[p]
    [ul][li]PDK Bird - Eggtoberfest 2000[/ul]
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  • Rich
    Rich Posts: 67
    willmw,
    I have cooked several turkeys using a vertical roaster and they have all come out great. The largest turkey I could fit in the big was around 18lbs. I use the vertical roaster in drip pan on a pizza stone. I use small ceramic spacers between the drip pan and the pizza stone so the juices don't burn and can be used to make gravy. I think the vertical roaster is a good investment.
    Rich
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  • Nessmuk
    Nessmuk Posts: 251
    rich,
    I bought a set of Spaneks years ago & reach the same conclusion you have.[p]My family will eat only vertically cooked poultry. Only difference is that we don't use the juices.[p]
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  • Unknown
    Unknown
    willmw,
    I agree with everyone. Turkey breasts down in the V-rack. I also like injecting thems & putting sage in the rib cavity too. A small piece of fol is you don't want the juices for gravy under it stops the flareups. For whole chickens & turkeys, the vertical roasters ( 2 sizes-small for chix & large for turkey ) work good too. You can even do the beer can thing under a vertical roaster on the big one. You're the cook, do it as to what suits you. Experiment. Any way you try it on the BGE, you'll be happy.
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