Rotisserie Turkey

[TXFlyGuy]

What is the benefit of using the rotisserie vs just cooking it on the grill grate?
I have seen both on YouTube, can't really tell much difference.

[65Westy]

What is the benefit of using the rotisserie vs just cooking it on the grill grate?
I have seen both on YouTube, can't really tell much difference.

My guess is that you would get a more evenly distributed cook with a rotisserie that placing it on a grill.

[JEBIV]

What is the benefit of using the rotisserie vs just cooking it on the grill grate?
I have seen both on YouTube, can't really tell much difference.

My guess is that you would get a more evenly distributed cook with a rotisserie that placing it on a grill.

that and the bird actually bastes itself as it rotates, grate combo !!

[TXFlyGuy]

What is the benefit of using the rotisserie vs just cooking it on the grill grate?
I have seen both on YouTube, can't really tell much difference.

My guess is that you would get a more evenly distributed cook with a rotisserie that placing it on a grill.

that and the bird actually bastes itself as it rotates, grate combo !!

Just curious then as to why the guys I see baste their birds with melted butter as it spins? Is it not self basting?

And how about the Butterball Turkey? Do those work on a kettle? They come in a brine solution from the packaging plant.

[bamakettles]

What is the benefit of using the rotisserie vs just cooking it on the grill grate?
I have seen both on YouTube, can't really tell much difference.

My guess is that you would get a more evenly distributed cook with a rotisserie that placing it on a grill.

that and the bird actually bastes itself as it rotates, grate combo !!

Just curious then as to why the guys I see baste their birds with melted butter as it spins? Is it not self basting?

And how about the Butterball Turkey? Do those work on a kettle? They come in a brine solution from the packaging plant.

I'd say to crisp the skin and give it a good color.  While natural basting is rendered fat and water butter is more like a non-diluted oil.  Fry v/s boil = crispy v/s soggy maybe.  For my rotisserie prime rib roast I baste with a mix of butter, olive oil, rosemary and thyme.  Gives it a wonderful crust.  Can't wait to roti something with all I'm seeing on FB!

And I'm sure a Butterball would be great on a kettle.  I just wouldn't double brine.

[blu082003]

Tried a practice turkey last night. Came out really good with nice crispy skin. I used a cb stacker with the deflector that way I could fill the bottom with charcoal. Able to finish the bird without refilling the charcoal. I think I'll test one more time before the big day.

Thanks


Sent from my iPhone using Tapatalk

[Stoneage]

That looks great.
There's a distinctly different taste & texture to a roti as oppose to smoked or BBQ'd.
I do brine mine overnight & then pat dry I also use a savory baste with chicken & veggie stock (or bullion cubes dissolved in tap water) &  a little olive oil. You must shake to mix immediately before dipping the brush in.

[TXFlyGuy]

What is the benefit of using the rotisserie vs just cooking it on the grill grate?
I have seen both on YouTube, can't really tell much difference.

My guess is that you would get a more evenly distributed cook with a rotisserie that placing it on a grill.

that and the bird actually bastes itself as it rotates, grate combo !!

Just curious then as to why the guys I see baste their birds with melted butter as it spins? Is it not self basting?

And how about the Butterball Turkey? Do those work on a kettle? They come in a brine solution from the packaging plant.

I'd say to crisp the skin and give it a good color.  While natural basting is rendered fat and water butter is more like a non-diluted oil.  Fry v/s boil = crispy v/s soggy maybe.  For my rotisserie prime rib roast I baste with a mix of butter, olive oil, rosemary and thyme.  Gives it a wonderful crust.  Can't wait to roti something with all I'm seeing on FB!

And I'm sure a Butterball would be great on a kettle.  I just wouldn't double brine.

Here is what the nice people at Butterball say about brining:

https://www.butterball.com/recipes/thanksgiving-brine

[65Westy]

I spun my Thanksgiving Turkey on my Glen Blue 26. It came out great.

I found that i needed more briquettes than i did in the 22 i used last year. I think starting with 25 would be better if you started with 30 on each side. I was barely hitting 250 with just 25 on each side.

I found that adding 13 rather than 9 kept the temp stable at around 350.