Turkey Set Up question

Bama Matt · November 2008

Just to clear up from the Mad Max instructions and others I have seen.

My turkey will be on a VRack which will sit on a $2 cheapo aluminum roasting pan from grocery.

Am I correct in understanding that my roasting pan cannot sit directly on my platesetter to avoid scorching the drippings?

If so, are there any easy solutions on what to put between roasting pan and platesetter?

Thanks!

Celtic Wolf · November 2008

rolled up balls of Aluminum Foil..
The little ceramic feet.
Copper pipe elbows..

Richard Fl · November 2008

Copper pipe 1/2 inch angle. Balled up aluminum foil in 4 areas, keep it even, thin fire brick are a few options. The air space keeps the liquid from drying up and possibly burning and leaving a burnt taste to the bird.

jeffinsgf · November 2008

Use two or three of your roasting pans, along with the air space options mentioned.

Max, are we great parrots, or what? :woohoo:

Laker · November 2008

I use small ceramic tiles. Works well for me.

[Deleted User] · November 2008

My assumption here is that the main contributor of scorching would be direct conduction of heat from the platesetter and that radiant heat and convection (the other two methods of heat transfer ... remember your Thermo class?) are negligible contributors (to scorching that is).

So.... anything what would raise up the drippan/roaster up away from the platesetter should do it.

I've already considered this problem and will be using one of my wife's 12" cooling racks (about 1/2 high, all stainless) which has four small metal feet on it to raise it up and fits neatly on top of, and within the round area of, the platesetter.

The small surface area of the feet will provide minimal area for heat conduction.

Here's what I'm going to try... That white is my new 2" fire-ring to give me more "headroom" in the dome.

I also be trying Celtic Wolf's suggestion of coating rack and outside of pan with liquid dish soap to keep any soot or smoke from getting a toehold and aid cleanup.

Four SMALL balls of Al foil, compressed, would probably do as well.

P.S. I'd also consider keeping at least a 1/4" of liquid in the drip pain, if possible.

P.S.S. I am using an ACID BASED liquid in my drip pan this year (apple juice (malic acid), lemon and orange) with a spanek vertical roaster and will be using stainless steel for my drip pain (ceramic coated would work too). I don't like using Aluminum in a acid environment (I saw way too much of what acid does to aluminum in chemistry class), especially in the presence of elevated temperatures. (Try covering Lasagna with Aluminum foil and leaving it in the fridge overnight and you will see pitting and holes in the foil in the morning due to the acid in the tomato sauce... I know, I've done it.)

Celtic Wolf · November 2008

If those cooling racks are coming in contact with the food or juices from the food don't forget to soap them up too.

I don't think your wife would appreciate having the black soot on them...

Anything else you using that could get you killed? :woohoo:

[Deleted User] · November 2008

I assume I leave the inside of the drip pan uncoated with dishsoap so I can have liquid in it and catch dripping for gravy?

Celtic Wolf · November 2008

Well D'oh! Yeah!!! :woohoo:

Turkey Set Up question

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