Rotisserie Turkey

[Walchit]

I gotta get a spit! Couldnt find it anywhere at the estate sale I got the roti rings at. I have a motor, and the little skewer parts, just not the spit

[1buckie]

@Walchit

I'm in the exact same boat: ring, but no spit, well not exact....no motor or clamping times either....

Wondering about what would fit an older Weber ring &be strong  enough to  pull a turkey?



This one of Jim's looks fabulous &thanks for the extra tips& links, man.....
enoughturkey?

[RotoWok]

I'm comfortable with 16 lbs, wondering if I can go to 18?  Thanks!

[View to a Grill]

OMG that loos so good!

[jhagestad]

Dude - it's 9:15AM and I'm starving now. Looks awesome!

[LiquidOcelot]

@foshizzle - Wouldn't change a thing.  Came out perfect.  I spin turkeys several times a year because you can't have enough turkey sandwiches.   I got them dialed in pretty good now.


The charcoal basket placement is a trick I picked up from someone here on the Forum. Wish I could remember who so I could give them props.  Always put the dark meat (legs and thighs) towards the baskets.  They can tolerate the higher temperature.  Keeping the breast away from the coals keeps the breast meat from drying out.

Hey Jim do you herb butter under the skin or no? Any rub or anything? Doing my first whole bird this year. Gonna set the baskets up how you have it.

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[jd]

nice looking bird,nice job and thanks for sharing  your info

[Cellar2ful]

@LiquidOcelot

I use Dean & Delucca poultry rub under the skin Matt. It's all spices, no salt.  I baste the outside of the skin with melted butter using a silicone culinary brush (before loading the bird on the grill).  Unfortunately, Dean and Delucca went out of business a few months ago.  Herbs de Provence could probably be used as a rub and is readily available just about anywhere.

[Walchit]

@Mr.CPHo sent me a spit!

[noreaster]

Thx for the inspiration


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[Walchit]

Nice!

[FuriousHobbit]

Man so disappointed. We were going to spin a practice turkey this past weekend - Wife went to the grocery store on Saturday and said they didn't have much, and what they did have was still half frozen. So she got some steaks instead. I think that's the first time I was ever disappointed at cooking steaks haha.

[Walchit]

Mine was frozen, I let it sit out for a little bit, then put it in the chill for a few days.

[tvt]

Anyone have some tips for nice crispy skin? I've spun three turkeys over the years, they always come out very juicy and tasty but skin is not so crispy. I'm thinking of firing up a chimney mid cook to to add more heat for the second half of the cook. Anyone tried that yet to see if it crisps up the skin?


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[HoosierKettle]

Anyone have some tips for nice crispy skin? I've spun three turkeys over the years, they always come out very juicy and tasty but skin is not so crispy. I'm thinking of firing up a chimney mid cook to to add more heat for the second half of the cook. Anyone tried that yet to see if it crisps up the skin?


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Deep fry it!

I wouldn't call my roti turkey skin crispy but it's still pretty good. You can't beat deep frying for a truly crispy skin. Cranking the heat up towards the end is a good idea to try. I usually pre light the coals that I add along the way to keep the heat up.


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