Rotisserie turkey or don't sweat the technique

[PeteH]

Like 6 said, I once brined a turkey, with sugar in the brine, and put on the kettle. Bird was totally black after 45 minutes! Kept it on the grill til it was done and just took off the skin. It was a very tasty bird.

I don't brine anymore and have since got a smoker and everything is good.

Nice recovery on your part!

 

[Mark Schnell]

I wonder if the turkey turned out so well because you had it trussed up so tightly. The skin wasn't able to pull back so it likely protected the turkey from drying out. Nicely done!