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Vertical Thanksgiving Turkey

mollysue
mollysue Posts: 17
in EggHead Forum
Went to the Columbia, IL Egg fest on Sat Sept 28. It was great, so much good food. I asked the BGE rep how to do a thanksgiving turkey. He said "vertical", which is just what I wanted to try. However he said to butter the turkey and then  cook it on the grid directly over the coals. he also said the as long as you are not poking it often with a meat  thermometer it would not overly drip.  Has anyone done that? I'm a little reluctant to try it. I have done vertical chicken with a platesetter ,slightly raised drip pan filled with broth and a vertical chicken on the grid, it was excellent. Everything that the rep fixed was outstanding, so he obviously is an excellent cook. Thanksgiving is just around the corner. Any ideas on a vertical bird?
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Comments

  • Mickey
    Mickey Posts: 19,780
    I cook a lot of turkey. Always spatchcocked. Raised, direct at 400. 13lb bird takes about 1.5 hours. image
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • shtgunal3
    shtgunal3 Posts: 6,134
    That's a well endowed turkey! ;)

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Griffin
    Griffin Posts: 8,200

    I've done beer can turkeys before (use a can of Foster's), but I quit doing them years ago. Especially after the beer can method was debunked by numerous people. Now I just plop it on there.

    image

     

    18.5 lb bird will fit on a large easy with some extra room for sausage.

    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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  • potameid
    potameid Posts: 5
    edited June 2015
    I found a set of Spanek vertical roaster frames on eBay and used the large one to cook an 8.5 lb turkey.

    I've done many many chickens in the oven using a ceramic dish with integrated cup.  I've also successfully used a cast iron chicken roaster in the BGE several times.  This was the first time I tried a turkey.  It came out great and here are my thoughts:

    1. The hardest part was thawing the dang thing. It took FOREVER
    2. Rubbed all over inside and outside with Montreal steak seasoning
    3. I filled the crop area with an entire sweet onion thinly sliced in the food processor (the result was AMAZING)
    4. Used the spider and stone. Set a 2in deep round galvanized pan on the grate and the turkey in that
    5. Filled the pan with water to within .25 inches of the rim
    6. Set the big green egg at 350 and it took 6 hours before the probe said "188". That was about 1am so I just put the lid on the egg, shut the lower damper and left the turkey in there. We ate it for breakfast. 
    7. Next time start cooking at noon :-)

    Definitely will do it again.
    Off-grid in the Adirondacks

    1 LBGE
    1 Smoky Joe
    1 Nectre Big Baker's Oven (Vermont Bun Baker XL)
    1 All-American Sun Oven
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