Turkey/Breast Down???

Bordello

I've seen a few turkey recipes that call for starting the cook with breast down, sounds interesting, how about it??? Anyone tried it and is there a difference???[p]Thanks,
New Bob

Gretl

New Bob,
I just set it breast up on a rack over a drip pan and forget it. IMHO, with the BGE, it's best to keep the dome down as much as possible and hold the moisture in the meat. The turkey breasts done this way are always moist, and the skin's a beautiful mahogany.

Unknown

<p />Gretl,
this is what your talking about?

Bordello

Gretl,
O.K. I,ll save myself the trouble. Do you tent with foil for part of the cook. I have a whole 17# butterball that I will brine tonight or in the morning.[p]
Thanks,
New Bob

Gretl

Wil,
Yep; that's the color. And answering the previous question, no, I don't tent with foil. Lovely picture, by the way!!
Cheers,
Gretl

Unknown

Wil,
I saw your pix...really great...looked like a butterflied whole chicken...if it is, please tell me how you did it, you know preparation, temp and time and smoke, if any...many thanks and again, loved that pix....[p]Beryl

Unknown

Beryl,
it was not a chicken but a turkey I had spatchcocked. Its sitting in a large BGE.Cooked at about 250 for 5.5 hours, indirect with hickory chunks.