A few pics from the roto turkey experiment

[SMOKE FREAK]

A special thanks to the bunch here who guided me through my first turkey spin.

My normal rotisserie setup is with the bricks down the center and the drip pan on top of the bricks.
But I switched it up a bit to keep the coals on the end of the grill where the legs and thighs were.
Filled the gaps with unlit lump and used some lit briquettes to get the party started.
Added more lump and some chunks of cherry for some smoke flavor.


The bird is just shy of 15 pounds. Coated with olive oil and Mad Hunky Sweet Heat rub.
Tied up the wings and thighs to keep things from flopping around too much.


As you can see I need to work on my trussing skills a bit. Dang bird looks like it's trying to fly away.


But it turned out pretty good.


Everyone loved it. Even my wife who was skeptical from the beginning.

Thanks for the great advice guys. I couldn't have done so well without ya.

[HoosierKettle]

Looks awesome!  I absolutely love roti turkey.


Sent from my iPhone using Weber Kettle Club mobile app

[hawgheaven]

I'll PM you my phone number... next thyme you do that, call me... I want summa dat!

[jhagestad]

Wow! Looks awesome! I'd love to try a rotisserie at some point. Seems like a fun way to cook large hunks of meat!

[cookingjnj]

That looks awesome!  Looks like I am gonna have ta get a turkey sammie for lunch now.  Too bad it will never taste as good as that bird.