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Roti-turkey help!

Started by Lumpy Coal, October 13, 2016, 02:11:33 PM

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Lumpy Coal

Please help me!  Doing Canadian Thanksgiving this weekend because I worked last weekend.  Planned on doing a turkey on my rotisserie.  Wife was supposed to order a 15-20 pounder, preferably closer to 15.  We ended up with a 22 pounder! 

1. First, is this thing too big for the roti?  I mean, it'll fit but is just too heavy?

2.  How long will this take? 

3.  What temp should I spin it at?  I mean should I lower the temp because it's bigger then the 16ish pounders I've done before? 

4.  Should I just submit and do this in the oven?

5.  One charcoal basket or two?

Any and all help will be greatly appreciated!

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dazzo

My two cents?

Three grills.

Cut the wings, thighs and back out.

Grill 1 - breast on the roti
Pan in the basement, full chimney divided on either side. Add more coals if/as needed as you go.

Grill 2 - wings and thighs

Grill 3 - smoke the legs

Side burner/smokey/jumbo/18 - pot with the back and gizzards for gravy

Rough estimate of time, I'd use the recommendation on the turkey as a starting point.

And enjoy the process
Dude, relax your chicken.

swamprb

I'm with @dazzo on this one- too much bird to dry out here.

I love turkey, but hate the traditional whole bird - deconstructing gets the biggest nod here at the Bone Shack
I cook on: Backwoods Gater, Lang 36, Hunsaker Smokers, Pellet Pro 22" WSM, BGE's, WSM's, Cajun Bandits, PK Grills, Drum Smokers, Genesis Silver C, Weber Q's, Cookshack 008, Little Chief, La Caja China #2, Lodge Sportsman...oh yeah! Weber Kettles! Kamado restoration and pit modification hack!

Idahawk

#3
If you want the show , the roti will handle 25 lbs , roast with two baskets and a drip/water pan in the center at 325ish for 4-5 hours , you'll have to refuel along the way. Tuck the wings and you know the rest .


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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

Travis

I'm with dazzo.


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kettlebb

I'm with @Idahawk. I tied up a 15 pounder last year and spun it.


Crimson Performer Platinum "AH", Red MT "P", Red Mist SSP "EZ", Faded Black "A", Black OTG "DE".
Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

dazzo

Sorry.

A big bird spinning is impressive.

But how many times do you get to fill the yard with smoke from three kettles - at once.

I think that's impressive.

Maybe I just have too many kettles?





Nah


Dude, relax your chicken.

kettlebb

You can still run 3 kettles. One spinning turkey. One smoking baked beans. One smoking a ham even. Do all the sides outside. If the weather is good, that's my plan this year.

Too many kettles? Is that even a valid question?


Crimson Performer Platinum "AH", Red MT "P", Red Mist SSP "EZ", Faded Black "A", Black OTG "DE".

Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

Travis

Mmmm... baked beans...


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bladz

I did a 19lber last summer on the roti.  Just like @Idahawk's instructions.  Make sure it's tied up good.

Lumpy Coal

Has anyone ever deboned a whole turkey, rolled it and spun it like I've seen a chicken done here?

Doing a prime rib on another cooker at the same time. 

If I do section it off, how do I roti the breasts?  Just tie them together like a roast?

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Lumpy Coal

If I smoke the dark meat, how?  Length, temp...?

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blieb

My old man tells a joke that my mom would cook 2 birds.  One big, one small.  When the small one was all but dried out and inedible, the big one was done.

I like the split idea.  It's very difficult to get the dark meat hot enough without screwing up the white.

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Smokers:    WSM 22" | WSM 14.5"
Performers: Plum SS  | Red Fade SS

Travis

Quote from: Lumpy Coal on October 13, 2016, 05:18:19 PM
Has anyone ever deboned a whole turkey, rolled it and spun it like I've seen a chicken done here?

Doing a prime rib on another cooker at the same time. 

If I do section it off, how do I roti the breasts?  Just tie them together like a roast?

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Check out Scott Rea on YouTube. He's an English butcher and has a video on de boning birds


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Idahawk

The self baste of the rotisserie and covered cooking make a Weber turkey something I look forward to every year , never had a dry bird yet .

Btw prime rib on the roti is incredible!

Sent from my iPhone using Tapatalk
Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs