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Turkey on Spanek Vertical Roaster?

GrillGurl
GrillGurl Posts: 53
edited November -0001 in EggHead Forum
I was planning on doing our 20-24lb turkey on the vertical roaster, but I see that Mad Max's recipe (and all the other pictures I've seen here) use a horizontal roasting method. Has anyone tried the vertical roaster for turkey & was it any good? Thanks![p]GrillGurl
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Comments

  • Unknown
    Unknown
    GrillGurl,[p]I used to use a vertical roaster and the family was very pleased with the results. I placed the bird on the roaster and the roaster in a pan. I spiced the bird both under and over the skin, poured a little wine and juice under the skin in the crop area, and a little more in the pan. The Spanek website has links to tell you all about how to best utilize their products.
    I still have the roasters, and still cook whole birds, but I don't believe the Spaneks have been out of the pantry for at least a couple years.

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  • gman
    gman Posts: 106
    GrillGurl,
    I use them all the time with great results; however, I am never cooking a 20-24 pounder. Usually my turkeys weigh in at 12-14 pounds. I have a smaller unit for chickens. I brine them or inject, do a rub under the skin and butter or oil rub on the skin. I usually tent the breats after the temp reaches a certain point to let the dark meat catch up without over cooking the breast. I am going to try Mad Max's trick of icing the breast this time before putting it on the egg to see if that works.
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  • Steeler Fan
    Steeler Fan Posts: 395
    Too cheap to buy a Spanek Turkey roaster. I did a 12lb. turkey with a 24 oz. can of beer. The only problem was that I had remove 4oz. of beer. Normally I would just dirnik it down like OJ. The bad news, can't stand malt liquor and that was the only can I could find. The good news was that the malt gave it a good flavor.
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  • GrillGurl
    GrillGurl Posts: 53
    G-Man,[p]Thanks for the tips. Do you use the temp recommendations from the Spanek web site?[p]GrillGurl
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  • GrillGurl
    GrillGurl Posts: 53
    Michael B,[p]Thanks for the info. Did you use the plate setter in your configuration?[p]Just curious, why did you stop using the vertical roaster? How do you do it now?[p]GrillGurl
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  • Sundown
    Sundown Posts: 2,980
    GrillGurl,
    We use a vertical roaster all the time. Well almost all the time. I did my last turkey on a v rack and it came out every bit as well as on the vertical roaster. Whatever!
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  • Unknown
    Unknown
    GrillGurl,[p]No plate setter, that would defeat the steaming effect of keeping liquids in the pan.[p]I just reread my post and it does look a little like I became dissatisfied with the Spanek. That's not the case. A little over 2 years ago my kids asked why we keep having the same things all the time. Since then I have tried to put as much variety in my cooking as possible. We do still have a few favorites, but even those I try to not have too often.[p]We don't have turkey very often, but I've made:
    Worth-The-Wait Turkey, recipe from “Smoke & Spice” and plagiarized here: http://recipes.chef2chef.net/recipe-archive/08/052126.shtml[p]Barbecued Turkey with White Wine Gravy, recipe from Weber's “Real Grilling”:
    http://www.weber.com/bbq/pub/recipe/view.aspx?c=poultry&r=273 [p]Hurricane Turkey, recipe by Michael OBerry, posted on The Smoke Ring message board:
    http://www.thesmokering.com/forum/viewtopic.php?t=1701&start=0&postdays=0&postorder=asc&highlight=turkey [p]
    As an addendum, my daughter will not be home for Thanksgiving, but she has asked me to make a Spanek turkey for Christmas.

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  • GrillGurl
    GrillGurl Posts: 53
    Michael B,[p]Wow! Thanks for all the recipes. I can't wait to try them. And your daughter asking for the Spanek turkey for Christmas kinda says it all. I am definitely going to try it this year.[p]GrillGurl
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  • Unknown
    Unknown
    GrillGurl,[p]
    [ul][li]Spanek website[/ul]
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  • mojopin
    mojopin Posts: 200
    GrillGurl,[p]Not sure if you will see this... just got home and saw your post. We have done some rather big turkeys with a oil can size Foster's shoved up it, just like a beer butt chicken. We drink half the Foster's and then put herbs and garlic in with the beer. It always comes out fantastic. We also brine our birds most of the time, but it still comes out great if you don't. I'm about to post pictures of the turkey I just did a couple days ago the Mad Max way on the V-Rack... it came out amazing. [p]-Jill
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