Roti-turkey help!

[Lumpy Coal]

Please help me!  Doing Canadian Thanksgiving this weekend because I worked last weekend.  Planned on doing a turkey on my rotisserie.  Wife was supposed to order a 15-20 pounder, preferably closer to 15.  We ended up with a 22 pounder! 

1. First, is this thing too big for the roti?  I mean, it'll fit but is just too heavy?

2.  How long will this take? 

3.  What temp should I spin it at?  I mean should I lower the temp because it's bigger then the 16ish pounders I've done before? 

4.  Should I just submit and do this in the oven?

5.  One charcoal basket or two?

Any and all help will be greatly appreciated!

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[dazzo]

My two cents?

Three grills.

Cut the wings, thighs and back out.

Grill 1 - breast on the roti
Pan in the basement, full chimney divided on either side. Add more coals if/as needed as you go.

Grill 2 - wings and thighs

Grill 3 - smoke the legs

Side burner/smokey/jumbo/18 - pot with the back and gizzards for gravy

Rough estimate of time, I'd use the recommendation on the turkey as a starting point.

And enjoy the process
 

[swamprb]

I'm with @dazzo on this one- too much bird to dry out here.

I love turkey, but hate the traditional whole bird - deconstructing gets the biggest nod here at the Bone Shack

[Idahawk]

If you want the show , the roti will handle 25 lbs , roast with two baskets and a drip/water pan in the center at 325ish for 4-5 hours , you'll have to refuel along the way. Tuck the wings and you know the rest .


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[Travis]

I'm with dazzo.


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[kettlebb]

I'm with @Idahawk. I tied up a 15 pounder last year and spun it.


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[dazzo]

Sorry.

A big bird spinning is impressive.

But how many times do you get to fill the yard with smoke from three kettles - at once.

I think that's impressive.

Maybe I just have too many kettles?





Nah

[kettlebb]

You can still run 3 kettles. One spinning turkey. One smoking baked beans. One smoking a ham even. Do all the sides outside. If the weather is good, that's my plan this year.

Too many kettles? Is that even a valid question?


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[Travis]

Mmmm... baked beans...


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[bladz]

I did a 19lber last summer on the roti.  Just like @Idahawk's instructions.  Make sure it's tied up good.

[Lumpy Coal]

Has anyone ever deboned a whole turkey, rolled it and spun it like I've seen a chicken done here?

Doing a prime rib on another cooker at the same time. 

If I do section it off, how do I roti the breasts?  Just tie them together like a roast?

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[Lumpy Coal]

If I smoke the dark meat, how?  Length, temp...?

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[blieb]

My old man tells a joke that my mom would cook 2 birds.  One big, one small.  When the small one was all but dried out and inedible, the big one was done.

I like the split idea.  It's very difficult to get the dark meat hot enough without screwing up the white.

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[Travis]

Has anyone ever deboned a whole turkey, rolled it and spun it like I've seen a chicken done here?

Doing a prime rib on another cooker at the same time. 

If I do section it off, how do I roti the breasts?  Just tie them together like a roast?

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Check out Scott Rea on YouTube. He's an English butcher and has a video on de boning birds


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[Idahawk]

The self baste of the rotisserie and covered cooking make a Weber turkey something I look forward to every year , never had a dry bird yet .

Btw prime rib on the roti is incredible!

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