Turkey legs up?

booksw · June 2012

I am about to light up the egg for a beer can turkey- have been reading about how some of you guys do it legs up which makes sense to me so the breast meat will be in a hotter part of the grill than the thigh meat, but I haven't been able to find a set up for it- any ideas? Thanks!

10Driver · June 2012

It may work. But if so, for a different reason. The last thing I would want to do with a turkey would be to have the breast in the hotter part of the grill for an entire cook. The breast dries out pretty quick. That's why there are all kinds of methods to slow down the cooking of the breast. i.e. icing, covering with foil, etc. I could see doing it for a short period of time to crisp the skin and then rotate it around.

Maybe someone who's tried this has some reason and can chime in with it and how it worked. I'm also interested as a new egger.

booksw · June 2012

Thanks 10Driver. So far it is a disaster. At least other Egg disasters have all tasted great so I am still hopeful. Of course you are absolutely right and I got something turned around in my head but by the time I had read your reply, the turkey was already on the grill legs up (which was not easy to manage). I remember when I was a kid my mom used to say that if you can cook the turkey breast side down at the beginning they are juicier because the juices pool in them (or something like that). Anyway, the more I thought about what you said and read about done temperatures, the more I realized I had made a mistake. SO- I attempted to turn it over... hahahahahahahaha. I don't think it can be done and still have it stand on the beer can. My turkey is now laying in a pan in the egg, breast side up. To top it off, my remote thermometer went bazurk and told me the breast meat was 245 degrees- which of course it wasn't but the alarm together with trying to get that baby off the beer can, then on the beer can- you can imagine. I have a friend coming over 5 minutes ago (they are late). I am thinking I can start the bottle of wine while I am waiting...

Mickey · June 2012

By far for me is flat. I spatchcock my turkeys and always extra legs. 400 direct and raised. If I have time I leave uncovered in fridge overnight and no oil. Just a dry rub and a mix( very little) of pecan and cherry chips.

booksw · June 2012

Thanks Mickey- I am going to try that. What do you use to cut the back bone of a raw turkey? As I guessed last night, the crazy fiasco turned out a delicious turkey. The breast meat was dripping moist. I brined it for a couple of days so that probably made up for any cooking mistakes.

Mickey · June 2012

First, you do understand you are cutting beside the backbone on both sides. I use good cooking shears ( some use knife or heavy duty shears (should be able to take them apart to clean).
I do not brine.

booksw · June 2012

Thanks! I probably need some heavier duty shears. I tried to cut along the sides of the back bone with a poultry sheers but my turkey was very hard boned.

Mickey · June 2012

I have used these for years
As noted before, this was rated the best by Cook's Illustrated

http://www.amazon.com/Messermeister-2-Inch-Take-Apart-Utlility-Shear/dp/B0006SSXBY

booksw · July 2012

Thanks Mickey! I recently bought a utility shears that looks like that from one of my son's friends who was selling them door-to-door: poor guy but he really needs the money so I bought them. He is working for one of these companies that hires energetic college kids on their summer off. If they don't work, I will look at the ones on amazon. I also need a way to keep my hands from getting too slippery- maybe garden gloves (that I can throw in the laundry)

Turkey legs up?

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