What's up kettleheads?! No I'm not dead, it's been a crazy year for me haven't had as much time as I did last year. Anyway I'm going to cook our turkey on the rotisserie this year. I've got a 12.59lber and my timing is always off using the rotisserie. What is an average time per pound? It seems to cook faster than expected but this is that one day I can't miss the dinner time. I plan to brine it the day before. Looking at a 350°f temp to cook at.
Any help would be great thanks guys!
Welcome back. I'm doing the same thing so very interested in the answers.
Not one of the "Rotating People" so can't help much there......but.....
It's great to see you back by......one of the Smoke Bros. !!!!
Buckie! Great to hear from my hero!
Hey Ted, I decided to check the weber site and found this link. They are estimating between 2-2.5 hours at 350-400°f for a 12-14lber. So my guess of about 1h 45 min wasnt far off but still off lol. I do think the brine will increase the time as well. Here's the link
http://www.weber.com/recipes/poultry/sage-orange-and-clove-rotisserie-turkey
@Chasing_smoke ........
The roti, I guess, will keep it pretty moist, due to the 'self-basting' feature.....but, see this:
A "general" rule of thumb:
250ºF: 12lb brined bird in 4:00 hours (about 20 min a pound)
325ºF: 12lb brined bird in 3:00 hours (about 15 min a pound)
NOTE: Hey, this isn't baking a cake! It's just approximate. Take its temp. 160ºF in the breast and 175ºF in the thigh.
TIP: A un-brined bird will finish longer (the brined bird has more water and cooks faster) approximately 10% to 15%
From the Cookshack site (Smokin' Okie's)
http://www.cookshack.com/store/Smokin-Okies-101-Series/Turkey-101
I seem to notice it being a little faster with my normal massive injections also.....I think the liquid just cooks at a little higher temp than just the meat.....
I'm also doing two 15lb turkeys using 2 kettles with rotisseries this year as well :)
I'm going to estimate around 3 hours for mine to be on the safe side. And people will just have to wait longer if they're not done by then :)
May I suggest placing a Whole lemon or orange in the main cavity prior to inserting the spit into the bird. This anchors the turkey onto the spit and prevents it from wobbling. Also if you make few slits in the orange or the lemon, the juice would seep out and flavor the bird from the inside. I do this with rotis chicken and it works very well.
Good luck and looking forward to seeing the pix :)
Thanks for the info and link.
Quote from: BBcue-Z on November 21, 2014, 01:54:34 PM
I'm also doing two 15lb turkeys using 2 kettles with rotisseries this year as well :)
I'm going to estimate around 3 hours for mine to be on the safe side. And people will just have to wait longer if they're not done by then :)
May I suggest placing a Whole lemon or orange in the main cavity prior to inserting the spit into the bird. This anchors the turkey onto the spit and prevents it from wobbling. Also if you make few slits in the orange or the lemon, the juice would seep out and flavor the bird from the inside. I do this with rotis chicken and it works very well.
Good luck and looking forward to seeing the pix :)
Will be looking forward to yours !!!!!!
And, to the original OP's !!!!!!
Thanks 1buckie :)
I promise lots of pix :)
Quote from: Chasing_smoke on November 21, 2014, 10:00:42 AM
Any help would be great thanks guys!
Quote from: Ted B on November 21, 2014, 10:10:35 AM
I'm doing the same thing so very interested in the answers.
This will be my first spun turkey also, but I've done a number of chickens. I like this video for the way he places the spit/forks into the bird.
https://www.youtube.com/watch?v=bcLBRE3CdA4