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Author Topic: Rotisserie Turkey  (Read 1699 times)


  • WKC Ranger
  • Posts: 1508
Re: Rotisserie Turkey
« Reply #15 on: November 02, 2019, 04:31:32 PM »
I gotta get a spit! Couldnt find it anywhere at the estate sale I got the roti rings at. I have a motor, and the little skewer parts, just not the spit


  • WKC Ambassador
  • Posts: 9048
Re: Rotisserie Turkey
« Reply #16 on: November 03, 2019, 07:16:32 AM »

I'm in the exact same boat: ring, but no spit, well not exact....no motor or clamping times either....

Wondering about what would fit an older Weber ring &be strong  enough to  pull a turkey?

This one of Jim's looks fabulous &thanks for the extra tips& links, man.....
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    


  • Happy Cooker
  • Posts: 1
Re: How large a turkey can I rotisserie on a 22" kettle with std Weber ring?
« Reply #17 on: November 03, 2019, 03:00:22 PM »
I'm comfortable with 16 lbs, wondering if I can go to 18?  Thanks!

View to a Grill

  • Smokey Joe
  • Posts: 48
Re: Rotisserie Turkey
« Reply #18 on: November 03, 2019, 08:45:18 PM »
OMG that loos so good!


  • WKC Brave
  • Posts: 297
Re: Rotisserie Turkey
« Reply #19 on: November 04, 2019, 06:16:23 AM »
Dude - it's 9:15AM and I'm starving now. Looks awesome!
Wife: Let me guess... you want to grill again


  • WKC Performer
  • Posts: 2616
Re: Rotisserie Turkey
« Reply #20 on: November 12, 2019, 08:12:35 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.
Hey Jim do you herb butter under the skin or no? Any rub or anything? Doing my first whole bird this year. Gonna set the baskets up how you have it.

Sent from my SAMSUNG-SM-G928A using Weber Kettle Club mobile app


  • WKC Brave
  • Posts: 306
Re: Rotisserie Turkey
« Reply #21 on: November 12, 2019, 09:19:34 AM »
nice looking bird,nice job and thanks for sharing  your info
22.5 Copper kettle
Blue Performer
Copper Performer


  • Moderator
  • Posts: 2966
Re: Rotisserie Turkey
« Reply #22 on: November 12, 2019, 09:50:44 AM »


I use Dean & Delucca poultry rub under the skin Matt. It's all spices, no salt.  I baste the outside of the skin with melted butter using a silicone culinary brush (before loading the bird on the grill).  Unfortunately, Dean and Delucca went out of business a few months ago.  Herbs de Provence could probably be used as a rub and is readily available just about anywhere.
"Chasing Classic Kettles"