Mad Max Turkey with Vertical Roaster

Salguod

I've decided to do my Thanksgiving turkey using Mad Max's recipe except that I'm going to use a Spanek Vertical Roaster. My turkey is only 12 pounds so it should fit with no problem. I’m using plate setter feet up, BGE green feet, then drip pan with some wine in it. The Spanek with turkey will go in the drip pan. Does anybody foresee any problems with that?

Mad Max calls for 325 degrees until done. I was thinking of 400 degrees for 30 minutes to sear as Spanek recommends. Then I will remove everything (plate setter, turkey, and all) and put it back when I have the egg steady at 325 degrees to finish. I think I can manage that with a small bird and my welding gloves.

Thoughts everyone?

Doug

WessB

I wouldn't call it a Mad Max turkey if I were you..you aren't doing anything he suggests...enjoy it just the same..

Salguod

Ok, fair enough. I meant no disrespect to Max. :unsure: But I'm going to ice the breast, use Max's butter and herbs, and make Max's gravy, etc. I guess I'm wondering if I should go with 325 degrees the whole time like Max or go with the 400 degree sear like Spanek recommends (since I'm using the Spanek vertical roaster)?

Doug

WessB

No disrespect from my perspective...It's all good...personally never used a spanek, so can't offer any facts..but I would think a smaller bird would NOT need higher temps..plus you got nothing stuffed inside so it's gonna heat from the inside more than it would a stuffed bird...post your results either way...I personally don't use the MM method, only because I have had success with the way I do a turkey...turkey on the egg is almost always great..

Austin Egghead

I am doing the same thing. I have a 12lb bird that I am going to Spanek.

I did a dry run today (sans bird).Based on the dry run, I have decided to do crank the heat to 400 degrees with plate setter in the egg. Then I will add the iced turkey and use the damper to control temp around 340. My goal is to keep the egg between 330 and 350. This is similar to how I cook the bird in the oven. This is the first time to use the Egg.

I am using 2 good size chunks of cherry wood with the lump. The roasting pan will be filled with onions, garlic, carrots, celery tops and bay leaves with with a cup of riesling and chicken broth.

The dry run proved that I could hold a pretty constant temp... stayed at 340 for 6 hrs before coals started to wane. My goal is to have the hint of the cherry wood but not a smoked bird.

good luck tomorrow

Jo