All this talk about Rotis turkey is making me want to cook one today
So I was reviewing a previous Rotis cook in preparation for this up coming Thanksgiving cookout. I did this back in 2010, the tamp was around 72 degrees and it was not windy.
I started by brining the turkey the day before. I place my turkeys inside pots opposed directly in the cooler, this saves me from making lots of brine.
poured the brine over. I brew my brine just like tea with bunch of herbs and spices so it’s very flavorful
then covered with ice
Ready to assembly the next day
The turkeys on the spit and ready to go
And coals are fired up
About half way through the cooking
And the cooking was done 2.5 hrs later. These were 14lbs turkeys and I was very surprised how fast they cooked. I think the foil reflected the heat all around the turkey and created even and efficient cooking environment
Here is a video link of it:
https://www.youtube.com/watch?v=EN_HCGTxMaA&list=UUPrmI3rXsCBTwsBRtLnR6oQI also did few turkey drumsticks on the kettle for the cook to snack on
It’s going to be much cooler this year and I plan on using the kettle Rotis for my turkeys. I think the closed environment of the kettle will work well, but will see how it compares…