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Beer can turkey question

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Greeky_Tiki
Greeky_Tiki 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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  • Mattman3969
    Mattman3969 Posts: 10,457
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    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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  • 3sheets
    3sheets Posts: 81
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    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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  • Skiddymarker
    Skiddymarker Posts: 8,522
    edited October 2013
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    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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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    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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  • Little Steven
    Little Steven Posts: 28,817
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    TexanOfTheNorth said:
    Skiddymarker said:
    Not as visually exciting...

    :-?

    He's from the "Left" coast.

    Steve 

    Caledon, ON

     

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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    Beer can turkey?  Are you using a 40 oz can of Colt 45?
    Flint, Michigan
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  • Cookinbob
    Cookinbob Posts: 1,691
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    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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  • Griffin
    Griffin Posts: 8,200
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    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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  • henapple
    henapple Posts: 16,025
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    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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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    image
    Flint, Michigan
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