Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

vertical turkey roaster

Unknown
Unknown
edited November -1 in EggHead Forum
Is anyone cooking their turkey using the vertical turkey roaster and how have the results been? Is another method recommended? Maybe its to small?
· Share on FacebookShare on Twitter

Comments

  • Nessmuk
    Nessmuk Posts: 251
    Gregolas,
    Bought a set of Spanek's in 1998. That is the only we cook fowl. I have a native american bronze turned cooking on the BGE & a typical, american turkey, breast with bone-in, on my Traeger Pellet cooker. [p]My family will demands that all poultry be cooked on the Spanek's. We save nor use any drippings.[p]Our stuffing is made in the kitchen.[p]
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Gregolas,[p]I just used the vertical roaster for the first time. The 13+ pound turkey took just under 2 hours to cook (165* breast, 180+ elsewhere) at a temp of 350*ish. It was the best turkey I've had. All meat was juicy. My prior turkey attempts were spatchcocked (pretty good) and twice I used a V rack and stuffed the turkey (OK - a bit dry by the time the stuffing was up to temp.[p]I'll probably use the vertical roaster every time now. It makes for a quick clean up, and is very easy to carve while it sits on the roaster.[p]Pout
    · Share on FacebookShare on Twitter

Categories