Rotisserie Turkey

[LiquidOcelot]

Gonna do this method today all i have is coshell. So i will see how time and temp are affected

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

[BigEasy]

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]

Looking to do this as well, always deep fried mine.  Any tips not mentioned let us all know!!  Thanks

[Cellar2ful]

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

[bamakettles]

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]

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]

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.


Sent from my iPhone using Weber Kettle Club mobile app

[Cellar2ful]

@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.

[bamakettles]

@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]

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]

Looking forward to trying this on Thursday.

[SMOKE FREAK]

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]

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]

  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?


Sent from my iPhone using Weber Kettle Club

[65Westy]

Looking forward to finally getting to do this for Thanksgiving this year!