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One more turkey question

buzd504
buzd504 Posts: 3,877
in EggHead Forum
Planning on spatching a 12lb bird and cooking it on the large.  I think I have that under control.

Question - Have y'all had success catching the drippings and using them for gravy when cooking on the egg spatched?  This bird is going to be pretty big on my large. I do have a multiple level AR, so I'm think about putting a couple of foil pans below with some vegetables and broth below the turkey and seeing what I can get.  Any tips?
NOLA
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Comments

  • booksw
    booksw Posts: 500
    I am planning the same thing.  Based on Mad Max directions, I was also going to place rectangular foil pan in a slightly larger round foil pan on the legs up plate setter.  I will prop the rectangular pan on a few balled up foil and keep water in the round pan to protect the drippings in the rectangular pan from drying up and burning
    Johns Is, SC

    L/MiniMax Eggs
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  • dmourati
    dmourati Posts: 1,300
    Same approach here, spatchcocking 13 pounder indirect with some sort of drip pan to catch juices. I'd welcome any tips.
    Plymouth, MN
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  • RyanStl
    RyanStl Posts: 1,050
    I would think you would need a multi-level rig to keep the catch pan up high so it doesn't burn the drippings.
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  • nolaegghead
    nolaegghead Posts: 42,109
    You can keep water in your drip pan.  It will be constantly drying and you can always reduce on the stove.  Personally I've always preferred the giblets roasted under the broiler and simmered to make a gravy stock. 
    ______________________________________________
    I love lamp..
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  • buzd504
    buzd504 Posts: 3,877
    nolaegghead said:
    You can keep water in your drip pan.  It will be constantly drying and you can always reduce on the stove.  Personally I've always preferred the giblets roasted under the broiler and simmered to make a gravy stock. 

    Planning on doing that too.  Current plan is to set the spatched turkey in a foil pan on top of a bunch of onions and carrots and fennel with some chicken stock and then use the contents of that cooked down with giblet stock for gravy.  Dry brining the turkey in the morning, and if I have the liver, I think that will go into the oyster dressing (I have chicken livers for backup).
    NOLA
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  • nolaegghead
    nolaegghead Posts: 42,109
    buzd504 said:
    nolaegghead said:
    You can keep water in your drip pan.  It will be constantly drying and you can always reduce on the stove.  Personally I've always preferred the giblets roasted under the broiler and simmered to make a gravy stock. 

    Planning on doing that too.  Current plan is to set the spatched turkey in a foil pan on top of a bunch of onions and carrots and fennel with some chicken stock and then use the contents of that cooked down with giblet stock for gravy.  Dry brining the turkey in the morning, and if I have the liver, I think that will go into the oyster dressing (I have chicken livers for backup).
    Sounds great, let me know what time I should show up! (joke emoji)

    PS - saw some friends from Mid City this weekend, they were complaining the Millennial hipsters have taken over their area and it's turned into a massive party.  Also, something about NOPD just isn't giving an eff about code enforcement and it's the wild west, so to speak.  So they want to move somewhere more quiet, I took a look at some property by my shop and I think they're looking at building a weekend house in Waveland.

    ______________________________________________
    I love lamp..
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  • Mickey
    Mickey Posts: 19,768
    edited November 2020
    I only do raised direct on spatchcocks so kills catching drippings. 
    For drippings i roast wings and necks at 450 in the oven. 
    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 a Mini to add to the herd. 

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