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Turkey?

ninnymugs
ninnymugs Posts: 87
in EggHead Forum
hello all,
 
I am curious as to how everyone does a turkey on the egg. My main question is do you cook the turkey in a pan of some sort or just right on the grid. 
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Comments

  • EggNorth
    EggNorth Posts: 1,535
    I usually cook mine directly on the grid.  Platesetter, spacers,drip pan,grid, turkey.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • nolaegghead
    nolaegghead Posts: 42,109
    As a general rule, you never low and slow any meat in a pan unless you are braising it.
    ______________________________________________
    I love lamp..
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  • buzzvol
    buzzvol Posts: 534
    Spatchcock, raised direct
    Lawrenceville, GA
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,344
    Spatchcock raised direct or indirect. Rubs and possible sauces vary. Turn the legs to the back hinge since they have to be cooked to a higher temperature tha
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,344
    That would be "Than the breast".
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  • Hans61
    Hans61 Posts: 3,901
    Breast to the front legs to the back second the drip pan if you like to make your own gravey
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Hans61
    Hans61 Posts: 3,901
    I roast mine 325-350 with some smoke wood chunks
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    I agree with spachcocked, split side down, breast to the front, legs to the back, never flipping, raised direct, 400F dome temp with a bit of pecan and cherry for color.
    Poultry takes smoke easy, so go light with the wood smoke. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • lousubcap
    lousubcap Posts: 36,854
    Another vote for spatchcock although if cooking whole, depending on size I will elevate it off the grid in a rack or just on the grid.  Here's a link to a very popular process for turkey if so inclined:
    http://www.nakedwhiz.com/madmaxturkey2/madmaxturkey2.htm  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • pescadorzih
    pescadorzih Posts: 926
    Spatched, raised direct,  375-400
    SE PA
    XL, Lg, Mini max and OKJ offset
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