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    Beer can turkey question

    Posts: 3
    in EggHead Forum
    Ok Ladies and Gents- I got the bird. I got the seasoning. I got the time and temp. But what i don't got is whether or not tho have the plate setter in place or not.

    Any help from the field is greatly appreciated

    You don't win friends with salad...
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    • Posts: 10,458
      For doing the bird whole and not spatched I would have the PS in place. I usually do all my birds spatched raised direct at about 375-400*

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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    • Posts: 81
      yes to the plate setter for beer can chicken. It needs to be indirect heat. I would use a drip pan too just because it makes it easier to clean.

      Location 33.537588, -83.969298 (33.5 miles and 41 minutes SE of the Mothership)

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    • Posts: 8,524
      edited October 2013
      I usually spatch a turkey, but do it indirect with the setter in place. A raised drip pan with some root veggies works as well as a gravy base collector. Chickens are fine raised direct, but turkey tends to get a tad overdone unless the legs are wrapped in foil. Could be just me at the controls, assumed it was due to the larger mass of the bird. 
      The last two have been parted turkey on a bed of veggies done indirect. Not as visually exciting as a spatched bird, but certainly tastes better. 
      Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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    • Posts: 3,951
      Skiddymarker said:
      Not as visually exciting...

      :-?
      ---------------------------------------------------------------------------------
      Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
      ____________________
      Aurora, Ontario, Canada
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    • Posts: 28,817
      TexanOfTheNorth said:
      show previous quotes

      :-?

      He's from the "Left" coast.

      Steve 

      Caledon, ON

       

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    • Posts: 8,173
      Beer can turkey?  Are you using a 40 oz can of Colt 45?
      Flint, Michigan
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    • Posts: 1,691
      Skiddymarker said:
      I usually spatch a turkey, but do it indirect with the setter in place. A raised drip pan with some root veggies works as well as a gravy base collector. Chickens are fine raised direct, but turkey tends to get a tad overdone unless the legs are wrapped in foil. Could be just me at the controls, assumed it was due to the larger mass of the bird. 
      The last two have been parted turkey on a bed of veggies done indirect. Not as visually exciting as a spatched bird, but certainly tastes better. 
      Do you have a pic of the split turkey on the bed of veggies?  I am starting to think about how I want to cook the Thanksgiveing bird, this will be my first on the egg
      XLBGE, Small BGE, Homebrew and Guitars
      Rochester, NY
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    • Posts: 8,200

      Haven't done a beer can turkey in ages. Definitely use the plate setter and I would fashion a drip pan ouit of foil to collect those juices. Fosters works great for the can.

      image

      Rowlett, Texas

      Griffin's Grub or you can find me on Facebook

      The Supreme Potentate, Sovereign Commander and Sultan of Wings

       

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    • Posts: 16,025
      Fred19Flintstone said:

      Beer can turkey?  Are you using a 40 oz can of Colt 45?

      Fred, you missed an unbelievable chance at some solid street cred points. It's not a 40 oz can of Colt... It's simply a "fawty".
      Green egg, dead animal and alcohol. The "Boro".. TN 
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    • Posts: 8,173
      image
      Flint, Michigan
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