I'll have to check one out then! I love the look of a bird on the rotisserie. I don't blame you on the smaller birds. I did a 23 or so pounder last year in the oven and it was very dry. It takes so long to get the inside of the breast to temp when it's that big. I'll never go that large again!
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It can be done....
I inject, creole butter, maybe a little hopped-up chicken (or turkey, of it can be found) stock & set it in the basement....
Celery to keep it from sticking to the bottom...
Stuff in the cavity (no raw egg stuffing, besides, the wife makes killer stuff in the oven)..
Fill the pan w/ chicken stock....between that & the injection, it's almost impossible to dry it out...
Hope this works...no preveiw, or I can't get it to work....
The roti would be a great way, or your spatckcock method....this is just another choice....