I will be using a tin. First, a turkey can produce a lot of juices and, second, I may want to use them for gravy. However, I will elevate the turkey above the juices using a roasting rack.
My preferred method is to cook my birds on a cannon:
I usually just do like above, over a grate. I've tried to use a foil pan in the past, but since I go hot & fast, the drippings usually burn up. Plus I've always been afraid that the pan will diffuse the heat too much and not allow a lot of moving heat around the bird.
I think I'll try a pan again, just to collect those awesome drippings. I'll have to use water to keep them from disappearing......still not sure.
I fine the smoked drippings are too smokey so I smoke them on the grate. This year I'm going to stand my turkey up using my deep frier turkey hooks. We'll see how it works.
I will be using a tin. First, a turkey can produce a lot of juices and, second, I may want to use them for gravy. However, I will elevate the turkey above the juices using a roasting rack.
Start breast down ~ flip half way through. The turkey is resting on a rack in the pan ~ added chicken broth. I did not have a problem with the broth scorching nor was it too smokey. Made fantastic gravy! :thumb: