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Author Topic: Rotisserie Turkey  (Read 11316 times)

LiquidOcelot

  • WKC Performer
  • Posts: 2925
Re: Rotisserie Turkey
« Reply #30 on: November 28, 2019, 09:31:33 AM »
Gonna do this method today all i have is coshell. So i will see how time and temp are affected

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BigEasy

  • Smokey Joe
  • Posts: 62
Re: Rotisserie Turkey
« Reply #31 on: September 13, 2020, 06:24:21 AM »
Old thread bump in prep for Thanksgiving.

I’ve never spun one but have fried many. Does anyone use an injected marinade when spinning a bird?

rams8821@yahoo.com

  • Smokey Joe
  • Posts: 15
Re: Rotisserie Turkey
« Reply #32 on: September 18, 2020, 09:55:58 AM »
Looking to do this as well, always deep fried mine.  Any tips not mentioned let us all know!!  Thanks

Cellar2ful

  • Moderator
  • Posts: 3629
Re: Rotisserie Turkey
« Reply #33 on: November 09, 2020, 06:31:35 AM »


Bumping this thread for anyone wanting to spin a turkey (or chicken) for Thanksgiving.
"Chasing Classic Kettles"

bamakettles

  • WKC Ambassador
  • Posts: 5544
Re: Rotisserie Turkey
« Reply #34 on: November 09, 2020, 06:50:09 AM »


Bumping this thread for anyone wanting to spin a turkey (or chicken) for Thanksgiving.

Thanks for bumping this...I've very interested in trying a practice run and then possibly a Christmas bird.  Do you ever inject or wet brine?  I've been seeing some interesting videos and it seems there are many different methods.

michaelmilitello

  • WKC Performer
  • Posts: 3802
Re: Rotisserie Turkey
« Reply #35 on: November 09, 2020, 07:48:52 AM »
Beautiful bird!  I've been wanting to try a roti turkey.  There's something about a big spinning bird that's so mesmerizing.   I've been doing spatchcock turkey on a 26 and really like the shorter amount of time it takes, though.

HoosierKettle

  • WKC Ambassador
  • Posts: 7354
Re: Rotisserie Turkey
« Reply #36 on: November 09, 2020, 07:51:57 AM »

Beautiful bird!  I've been wanting to try a roti turkey.  There's something about a big spinning bird that's so mesmerizing.   I've been doing spatchcock turkey on a 26 and really like the shorter amount of time it takes, though.

I spatchcocked last year but I honestly like the roti better.  Both are great. Give it a try.


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Cellar2ful

  • Moderator
  • Posts: 3629
Re: Rotisserie Turkey
« Reply #37 on: November 09, 2020, 11:11:40 AM »

@bamakettles - I've never brined or injected any of my turkeys.  Unless your buying organic Willie Bird turkeys (or similar) more than likely your bird is already injected during processing.
"Chasing Classic Kettles"

bamakettles

  • WKC Ambassador
  • Posts: 5544
Re: Rotisserie Turkey
« Reply #38 on: November 09, 2020, 11:43:34 AM »

@bamakettles - I've never brined or injected any of my turkeys.  Unless your buying organic Willie Bird turkeys (or similar) more than likely your bird is already injected during processing.

Thanks for the info, good to know.

Stoneage

  • WKC Brave
  • Posts: 255
Re: Rotisserie Turkey
« Reply #39 on: November 09, 2020, 01:29:06 PM »
I do turkey breasts, theres just 2 of us & neither likes dark meat.
I've never brined, but I do baste with a savory wet concoction every 15 minutes.
I've never had a dry bird yet.

65Westy

  • WKC Brave
  • Posts: 132
Re: Rotisserie Turkey
« Reply #40 on: November 23, 2020, 09:14:25 AM »
Looking forward to trying this on Thursday.

SMOKE FREAK

  • WKC Ranger
  • Posts: 1115
Re: Rotisserie Turkey
« Reply #41 on: November 23, 2020, 01:41:39 PM »
I spun a 12 pounder a couple of years ago but couldn't find anything smaller than 15 pounds this year. We'll see how that works out.

Stoneage

  • WKC Brave
  • Posts: 255
Re: Rotisserie Turkey
« Reply #42 on: November 23, 2020, 02:00:25 PM »
The biggest thing I've found is you need to balance the very unbalanced turkey breast.
My rotisserie has a sliding weight but its not quite enough. I may try & find a second one just for turkey breasts.

bladz

  • WKC Ranger
  • Posts: 1184
Re: Rotisserie Turkey
« Reply #43 on: November 26, 2020, 04:42:06 AM »
  Happy Thanksgiving everyone.
@Cellar2ful  Jim, do you monitor the temp inside the grill at all, or just the add 10 briqs every hour no matter what?  If you do, or have checked temps, what temp wound you say the grill is running?


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« Last Edit: November 26, 2020, 04:44:06 AM by bladz »

65Westy

  • WKC Brave
  • Posts: 132
Re: Rotisserie Turkey
« Reply #44 on: November 15, 2021, 12:46:49 PM »
Looking forward to finally getting to do this for Thanksgiving this year!