Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: addicted-to-smoke on November 08, 2017, 06:35:14 AM
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My question here is mostly about flavor, not juiciness or crisp skin or whatever.
I'm committed to braving my first rotisserie turkey this year, actually the first turkey I'll have ever done.
I know what the rotisserie method gains, but I want to know what I'm giving up by not stuffing the bird with a crapload of seasonings and veggies or whatever, like so many oven roaster recipes always have. I'm not referring to any sauces or veggies that might ride along in a roasting pan, but what gets inserted into the bird.
I'm assuming that if I tried that on the spit, everything would eventually flop out?
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I'm doing my turkey this yr also on the Rotisserie. I've seen one put a pan under the bird with veggies and water and the giblets to make a nice gravy with.
Try this. Just adapt to Rotisserie.
http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html
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I always do a practice turkey when trying a new method a week or 2 before a main event. That way I know. I was very happy with my last roti turkey. I stuffed with onion and some other things that did partially tumble out. This year I will experiment with closing the opening enough to retain what I put in. I will do this in the practice turkey first.
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Not that I have tried it but it seems like you should still be able to stuff a roti turkey
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I put a new drip pan with 1 cup of hot water in it between the charcoal baskets to catch drippings from the turkey. My wife makes the turkey stuffing and cooks it in a large pan or bowl in the oven. Once I run the drippings though a fat separator, the drippings are poured over the turkey stuffing to add flavor and moisten it.
(http://pics.weberkettleclub.com/images/2017/11/08/618edGGZMEL._SL1000_.md.jpg)
The only thing I stuff in the cavity are several sprigs of rosemary. Stuffing the cavity will lengthen your cooking times. I do put some of my dry rub seasonings both inside the cavity and under the skin of the turkey. To estimate your cooking time figure 11 minutes per pound, unstuffed. Check with an instant read thermometer. Don't rely on pop up thermometers that a lot of turkeys are now coming with. If it pops up while still cooking, the breast will be overcooked.
Here is a really good article with tips and cooking temps on turkeys from Thermapen. Some of the info will not apply as it is for cooking in an oven but the finished cooking temps are the same.
http://blog.thermoworks.com/2010/11/turkey-temps/
It also helps to arrange your charcoal baskets to one end of the kettle. Place the turkey on the spit so the legs and thighs (dark meat) are closer to the charcoal baskets. This moves the breast meat further from the heat. The breast meat requires a lower temperature to be cooked (165 degrees) whereas the dark meat requires a higher temp (175-185 degrees).
(http://pics.weberkettleclub.com/images/2017/10/23/DSC04184.md.jpg)
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My question here is mostly about flavor, not juiciness or crisp skin or whatever.
I'm committed to braving my first rotisserie turkey this year, actually the first turkey I'll have ever done.
I know what the rotisserie method gains, but I want to know what I'm giving up by not stuffing the bird with a crapload of seasonings and veggies or whatever, like so many oven roaster recipes always have. I'm not referring to any sauces or veggies that might ride along in a roasting pan, but what gets inserted into the bird.
I'm assuming that if I tried that on the spit, everything would eventually flop out?
We roti the bird every Thanksgiving. You are not sacrificing flavor by eliminating the stuffing. We put the stuffing in the oven while the bird cooks on the grill. Win/win.
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So what are you giving up not stuffing the bird?
Extended cooking times, the risk of "under cooked" stuffing -->food poisoning, and the potential for "overcooked" turkey.
Very few people I know still actually stuff the bird for the latter two reasons. My mother-in-law is one who still does. Her turkey is always....ALWAYS dry. In fact, my wife always thought turkey was "shredded" and unable to slice until she came to our family's Thanksgiving. Seriously. My mother-in-law still always insists on making the turkey.
Ok....now to the bird portion of your dilemma.
I would suggest brining the bird (or even buying a pre-brined bird). Turkey's are so cheap this time of year you could get a couple and practice. You will solve the moisture/salt issue.
Season the bird all over. Under the skin and in the cavity. If you place the bird on a grate (as opposed to a roti) cut up an apple and or/ an onion and put it in there. Some people like to use butter....I like duck fat because of the flavor (and its dairy free).
One suggestion I would make is use little or no smoke wood. Smoke wood, if mild wood like apple or cherry, can complement the meat (1-2 chunks max). I did one years ago after Thanksgiving with a free turkey I received and used some hickory. It was ok, but the smoke was too much for the meat. The resulting soup even had a smokey flavor that was...noticeable.
@Cellar2ful....I really like that basket placement tip!
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Good point regarding wood smoke effects on turkeys @Mike in Roseville . I have fine tuned it so that I use about 1/2 to 3/4 cup of apple wood chips on the coals when I first put the bird on. I soak them in water for 1/2 hour before use. My experience has been using more than that adds no more smoke flavor but turns the skin way to dark for my liking.
One of our favorite after Thanksgiving rituals is making the turkey carcass soup. It has a unique mild smokey flavor when using a carcass that has been cooked on a Weber.
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You guys have really come through. I've seen pieces parts of that info in previous threads here, so thanks again! I think I'll be OK ... if I freeze any turkey I cook beforehand, instead of foisting it upon the family now and later.
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You will not sacrifice any flavor at all. Put the stuffing in the oven. Use a piece or 2 of cherry, apple, or pecan. Or a mix of them.
This year I am not going to spin my turkey. Going to try spatchcocking a 20lb Turkey, firing up the WSM, remove water pan and cook direct over the coals. Let the drippings cause the smoke.
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I like that idea @iCARRY
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You will not sacrifice any flavor at all. Put the stuffing in the oven. Use a piece or 2 of cherry, apple, or pecan. Or a mix of them.
This year I am not going to spin my turkey. Going to try spatchcocking a 20lb Turkey, firing up the WSM, remove water pan and cook direct over the coals. Let the drippings cause the smoke.
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Spatchcock comes out nice. Even on the oven.
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Oh yeah, I have done it numerous times. Just want to try it a little different with cooking direct over the coals.
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Oh yeah, I have done it numerous times. Just want to try it a little different with cooking direct over the coals.
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Nice time to have a stacker to raise it up little.
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@Joetee...
CB stacker kits should be on sale ;)
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I'll have to check but I like the look of this one.
http://smoke-ez.com/
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My father in law wants his turkey very "traditional" so that includes stuffing the bird.
I stuffed last year and did it on the rotisserie, just didn't over stuff it, and tied it up tight, everything turned out great.
I like/know the benefits of cooking a bird not stuffed, but don't know if I could get away with it
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I may need to rethink what may be a somewhat "romantic" rotisserie influence on me. We're not a sit-down-together crew over here, and don't need an impressive "table presentation" dinner. I might wind up doing a bunch of turkey legs and breast separately even though it's more expensive to buy them that way. I'd still want to brine and rotisserie however.
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I don’t stuff my bird, except for a few slices of apples to add to the flavor. A stuffed bird extends your cooking time by a bunch, and, more than likely, your breast will be dry. I do two birds every year, and my family loves it.
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Also, ever since I started smoking our birds, my wife loves having the kitchen to herself and the oven dedicated for the sides!
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My father in law wants his turkey very "traditional" so that includes stuffing the bird.
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Really? Around here whoever cooks the bird can do it how they want. If my mother in law wants to cook the bird, stuffed and wrapped in foil, at her house...ok.
At my house it’s game on.
I told my mother in law you may not even see a turkey on the table this year if we are hosting. Could be a duck? Or carnitas...or ribs.
This is the main reason why I am all for Friendsgiving. Cook what you want and have a good time. Leave all the expectations and Donna Reed dinners at the door.
Ok I’m done ;)
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Both sides of my wife and I’s family either fry, smoke, grill, or rotisserie turkey. That parts great. However my wife’s family likes to cook and carve the turkey way before dinner and it’s room temp by the time we get there. The chef is passed out on the couch when we arrive stuffed full of hot delicious turkey and whiskey. That’s my only complaint lol
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Roti spin vs no spin. My turkey last year stopped spinning about 25 minutes into the cook. I have an older Weber ring retro fitted with a charbroil motor and spit that I got on HD clearance. The frickin spit is round except for one flat spot. It sucks. Anyways, I ended up pulling the spit, putting it into the foil tin that was intended to be for roti drippings, and setting all of it at regular grate height, still with roti ring and lid. So about the same level. My family was still blown away by how much flavor there was and how juicy it was compared to the safety bird my mom made...just in case.
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Both sides of my wife and I’s family either fry, smoke, grill, or rotisserie turkey. That parts great. However my wife’s family likes to cook and carve the turkey way before dinner and it’s room temp by the time we get there. The chef is passed out on the couch when we arrive stuffed full of hot delicious turkey and whiskey. That’s my only complaint lol
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I understand Chef’s Privilege but that is some bull-shizz!!!!
At least my MIL overcooks the turkey and struggles through it with all of us!
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I may need to rethink what may be a somewhat "romantic" rotisserie influence on me. We're not a sit-down-together crew over here, and don't need an impressive "table presentation" dinner. I might wind up doing a bunch of turkey legs and breast separately even though it's more expensive to buy them that way. I'd still want to brine and rotisserie however.
There is nothing romantic about it....brine the bird & roti the bird with limited & mild smoke...it is work & there are easier ways....what's more , it is actually more work than some other methods.....but it tastes better than any method, bar none, and is almost impossible to mess up. You won't regret it.
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I may need to rethink what may be a somewhat "romantic" rotisserie influence on me. We're not a sit-down-together crew over here, and don't need an impressive "table presentation" dinner. I might wind up doing a bunch of turkey legs and breast separately even though it's more expensive to buy them that way. I'd still want to brine and rotisserie however.
There is nothing romantic about it....brine the bird & roti the bird with limited & mild smoke...it is work & there are easier ways....what's more , it is actually more work than some other methods.....but it tastes better than any method, bar none, and is almost impossible to mess up. You won't regret it.
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Foster can now "drop the mic." 8)
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I'd still want to brine and rotisserie however.
Yes, and now I'm entertaining basket ideas. Again. But I don't necessarily want to "tumble" food nor clamp it too tightly.
Bought a frozen duck on a lark (see what I did there ... ) the other day. I think it's 7lbs. Or was it $7, I forget. May or may not cook it ahead of Thanksgiving. i don't want to avoid it but the duck is another subject (see what I did there ... )
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I have never span (spinned?) a turkey but when I do chickens I fill them up with herbs and lemons/limes...Then I plug the opening with an onion...Turns out great...But it's gonna take a big friggin onion to plug up a turkey...
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This thread has solidified my need to do a roti turkey for thanksgiving on my ssp... any recommendations on a roti? Weber? Those cheap ones on Amazon? Anyone looking to get rid of one that can get to me quickly?
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Cajun bandit. Coupon code turkey10 will save you 10%.
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Cajun bandit. Coupon code turkey10 will save you 10%.
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^^^^
This
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Results like this
(https://uploads.tapatalk-cdn.com/20171113/cadba1e45d81666e74098a103d742eee.jpg)
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Cajon bandit also gives a veteran discount.
After my research, I have found that fit a few more dollars, the CB is a better roti. Just depends how often you are gonna use it much
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Cajon bandit also gives a veteran discount.
After my research, I have found that fit a few more dollars, the CB is a better roti. Just depends how often you are gonna use it much
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I ended up getting the "upgraded" cheap one off amazon for two reasons, my wife looked pissed when i said i was going to spend that much on the cajun bandit and with prime, it might be here in time to do a test cook this weekend. "upgraded" means it has the lip that's supposed to fit like the lid instead of the three tabs that the non upgrade one has.
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Cajon bandit also gives a veteran discount.
After my research, I have found that fit a few more dollars, the CB is a better roti. Just depends how often you are gonna use it much
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I ended up getting the "upgraded" cheap one off amazon for two reasons, my wife looked pissed when i said i was going to spend that much on the cajun bandit and with prime, it might be here in time to do a test cook this weekend. "upgraded" means it has the lip that's supposed to fit like the lid instead of the three tabs that the non upgrade one has.
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I didn't know there was an upgrade version. You'll be happy in sure.
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I don’t stuff my bird, except for a few slices of apples to add to the flavor. A stuffed bird extends your cooking time by a bunch, and, more than likely, your breast will be dry. I do two birds every year, and my family loves it.
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I am planning to spin my first turkey for TG and am wondering about putting fruit inside. Maybe apples and pears? Should they be seasoned? Left whole or peeled and cut up? How many? Any advice would be appreciated
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Putting anything other than spice slows down the cooking. You want air flow through the bird. Try coshire salt all over inside and out and under the skin for 24 hrs. Then season with Simon and Garfunkel rub the same way just before to cook.
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I don’t stuff my bird, except for a few slices of apples to add to the flavor. A stuffed bird extends your cooking time by a bunch, and, more than likely, your breast will be dry. I do two birds every year, and my family loves it.
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I am planning to spin my first turkey for TG and am wondering about putting fruit inside. Maybe apples and pears? Should they be seasoned? Left whole or peeled and cut up? How many? Any advice would be appreciated
I just take about one apple about the size of a baseball and slice it up into wedges. I place the whole, unseasoned apple and core in the bird. I still season the outside of the bird though. Don’t eat the apple wedges after you’re done lol learned that the hard way. I’ve never used pears but sounds interesting. Good luck!
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@schaefd2 thanks for that info. Does the fruit flavor come thru to the meat? Just womdering