So glad we're doing this!
After years I've finally got the okay from the in laws to do the turkey on the rotisserie!
Any tips about how to best do the turkey on the rotisserie would be appreciated, don't want to look the fool!
We like to stuff the bird, and I'm good with chickens, but never have done a turkey, so...any advice?
For the past 20 years, I always cooked my Weber turkeys on a roasting rack, in a roasting pan on the cooking grate. A couple of weeks ago I did a trial run rotisserie turkey getting ready to spin a turkey on Thanksgiving Day. Hands down was the most moist breast meat ever. Make sure after you spear your bird on the shaft and tie it up, prior to dumping your coals and heating the kettle, put it on the kettle and run the motor for a few minutes to make sure the legs stay tight. I did not do that and had to pull the bird and shaft after about 10 minutes to retie the legs to keep them from flopping during rotation. That was quite challenging as by then the bird and metal shaft was hot.
Also, if you are adding any wood for smoke, go easy as the turkey skin will turn real dark with too much smoke. This is how I like the color of my finished bird:
Not this ( went overboard on adding chunks of apple wood) It is all personal preference on the appearance as both birds were exceptionally moist and had the light sweet apple wood smoke flavor.
Save all the drippings. Pour it into a separator to remove the fat and grease and then pour the good juice over the top of your stuffing and mix it in. MMMMMMMMMM goood