My Previous Rotis Turkey

[BBcue-Z]

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=UUPrmI3rXsCBTwsBRtLnR6oQ
I 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...

[Bbqmiller]

Nice setup and birds there. Thanks for sharing!

[MrHoss]

Love your method.  Was the skin crispy or bite through?

[argentflame]

Great cook. Did you put oranges and lemons inside the cavities? A tip I learned from you.

[BBcue-Z]

Thank you ALL!!
@MrHoss
The skin was crispy on the larger surface like the front and the back, but not around the wings and drumsticks. I'm hoping that using the Weber this year will fix that issue.

@argentflame
As I mentioned, these turkeys were cooked back in 2010, and I did not know about the Lemon/orange trick back then 
I did put an onion in each, but they get too soft after a while.

[eccj]

Was that a homemade Santa Maria?

[BBcue-Z]

Actually that's my homemade rotisserie grill. I use it in many different configurations based on needs. It has 3 rotisseries. The 2 large spits can handle up to 75lbs whole lamb or pig each.
(Lamb and chicken Shawarma)


Kabobs

Whole chicken and Kontosouvli


But this is my homemade multi-level Santa Maria/Argentinean grill

[eccj]

Wow! Nice!  Do you have a restaurant or cater?  You can produce large quantities of meat with ease!