Medium Egg Turkey Question

KyEgg · August 2010

The bge manual says the medium egg can handle a sixteen lb turkey. How would one go about doing this? Place setter with legs up and turkey standing vertically? Doesn't seem like there is enough clearance, anyone have any experience/suggestions?

gdenby · August 2010

For big birds, I usually do them vertically, just the grill on the lower level, with a large drip pan underneath. Have had to do some adjustment to keep the carcass from getting stuck into the dome therm.

PhilsGrill · August 2010

Simple, plate setter legs up. Drip pan and small V-rack to put the turkey on.

Capt Frank · August 2010

Just like phil says. If you are planning to save the juices and/or cook some veggies in the drip pan you will need to raise it up a little from the platesetter to keep the contents from burning. A few wadded up balls of alum foil will do.
I did a 20# bird in my Lge w/ no problem.

Capt Frank
Homosassa, FL

Little Chef · August 2010

Ky Egg...Simply truss and roast like you would the typical oven roasted turkey.

This was posted a week ago by Boss Hogg...17.25 lb'er on the medium...and it looks awesome if I may say so myself... :laugh:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=939050&catid=1

You may want to remove the clip that holds the dome thermometer in a fixed location for this cook, so that if the thermo is touching the bird, it won't actually stick into the bird.

tcracing · August 2010

I remember reading somewhere about removing the fire ring and setting the plate setter on the fire box for more room.

Medium Egg Turkey Question

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