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Author Topic: Rotisserie Turkey  (Read 1700 times)

Cellar2ful

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Rotisserie Turkey
« on: September 13, 2018, 02:21:33 PM »
If you haven't spun a turkey on the rotisserie yet for Thanksgiving, now is a good time to think about a practice run.  We had friends over Sunday for dinner.  This one was a 14.25 lb bird. Took 2 hours and 15 minutes. Rested for 45 minutes before carving.   We have had two turkey dinners in addition to Sunday nights meal.  Froze what was left for an additional meal or sandwiches.  Made turkey soup with the carcass yesterday.   

« Last Edit: September 13, 2018, 04:50:07 PM by Cellar2ful »
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jcnaz

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Re: Rotisserie Turkey
« Reply #1 on: September 13, 2018, 02:48:05 PM »
That one looks great!
I will have to finally try to do that. How much charcoal in each basket?
How many times did you add charcoal?
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Cellar2ful

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Re: Rotisserie Turkey
« Reply #2 on: September 13, 2018, 03:23:58 PM »
That one looks great!
I will have to finally try to do that. How much charcoal in each basket?
How many times did you add charcoal?

I start with 25 lit briquettes in each basket adding two small chunks of apple wood when the bird goes on.  Add 9 unlit briquettes to each side every hour. For cooking time, figure 11 minutes per each pound of turkey.  This bird was 14.25 lbs and took 2 hours and 15 minutes. I pulled it when the breast temp reached 157 degrees. That is the done temp recommend by Thermaworks, maker of the Thermapen. Let it rest for 40 minutes and the breast temp climbed to 167 degrees.
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jd

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Re: Rotisserie Turkey
« Reply #3 on: September 13, 2018, 04:22:54 PM »
nice job, looks really good
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RottiGuy

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Re: Rotisserie Turkey
« Reply #4 on: September 13, 2018, 04:49:03 PM »
Look's so good!!!

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Grillagin

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Re: Rotisserie Turkey
« Reply #5 on: September 13, 2018, 09:27:10 PM »
Looks awesome!  It's inspiring me to do a turkey breast tomorrow night.  I have a hankering for some sandwiches.
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foshizzle

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Re: Rotisserie Turkey
« Reply #6 on: September 13, 2018, 11:39:35 PM »

That one looks great!
I will have to finally try to do that. How much charcoal in each basket?
How many times did you add charcoal?

I start with 25 lit briquettes in each basket adding two small chunks of apple wood when the bird goes on.  Add 9 unlit briquettes to each side every hour. For cooking time, figure 11 minutes per each pound of turkey.  This bird was 14.25 lbs and took 2 hours and 15 minutes. I pulled it when the breast temp reached 157 degrees. That is the done temp recommend by Thermaworks, maker of the Thermapen. Let it rest for 40 minutes and the breast temp climbed to 167 degrees.

Looks really good. Was the bird cooked the way you like it?  Would you change anything above for the next turkey? 


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MacEggs

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Re: Rotisserie Turkey
« Reply #7 on: September 14, 2018, 07:07:02 AM »

Looks fantastic, Jim!
I agree with doing a practice run, especially if it's the first time doing it.
My first roti turkey was this past Easter.  It was an 11 pounder that I had brined, then spun, and it was unreal.
I hope to spin one for our Canadian Thanksgiving in a few weeks.  Thanks for sharing.
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Cellar2ful

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Re: Rotisserie Turkey
« Reply #8 on: September 14, 2018, 07:27:54 AM »
@foshizzle - Wouldn't change a thing.  Came out perfect.  I spin turkeys several times a year because you can't have enough turkey sandwiches.   I got them dialed in pretty good now.


The charcoal basket placement is a trick I picked up from someone here on the Forum. Wish I could remember who so I could give them props.  Always put the dark meat (legs and thighs) towards the baskets.  They can tolerate the higher temperature.  Keeping the breast away from the coals keeps the breast meat from drying out.
« Last Edit: September 14, 2018, 07:31:01 AM by Cellar2ful »
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DellJones

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Re: Rotisserie Turkey
« Reply #9 on: September 14, 2018, 09:35:30 AM »
Nice!


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foshizzle

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Re: Rotisserie Turkey
« Reply #10 on: September 15, 2018, 04:37:00 AM »
Thanks a lot Cellar2ful for the detailed cook. Gonna give that a try.  Love chickens but the turkeys have been a little more of a challenge to get the breast cooked just right. The basket setup looks like the key.


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HoosierKettle

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Rotisserie Turkey
« Reply #11 on: September 15, 2018, 06:55:45 AM »
Beautiful looking bird as usual!


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« Last Edit: September 15, 2018, 07:08:18 AM by HoosierKettle »

Cellar2ful

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Re: Rotisserie Turkey
« Reply #12 on: November 02, 2019, 07:36:11 AM »


Thanksgiving being just around the corner figured it was a good time to bump this thread.  If you've never cooked a turkey on a Weber, now's the time to get out there and make a trial run.
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HoosierKettle

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Re: Rotisserie Turkey
« Reply #13 on: November 02, 2019, 08:34:10 AM »
[emoji106] love this method. Always great results. I usually need to use more charcoal then recommended but Iím sure that can vary depending on location and type of charcoal.


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jimz

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Re: Rotisserie Turkey
« Reply #14 on: November 02, 2019, 09:01:25 AM »
Ive done them 3 years in a row and last year was a 20LB on the 26" kettle. I put a tin full of veggies and chicken stock under the bird as it spins. Makes the best gravy!!
I have found this method to be pretty problem free. Great way to do a holiday bird.
« Last Edit: November 03, 2019, 04:56:16 AM by jimz »