Rotisserie Turkey

[Bob Bailey]

Dry brined this 15-pound bird for 2 days with 2 Tbsp Mortons Season All, 1 Tbsp ground poultry seasoning and 1 Tbsp finely ground black pepper. Put a halved sweet onion and a halved orange in the cavity and used the Turbo Trusser for the first time. Spun on the kettle rotisserie over Cowboy briquettes and a couple small chunks of cherry wood at 350 F. Was done in just over 2 hours.


Sectioned and vacuum sealed all but the carcass and threw the packages in the fridge. That much less to do for Christmas dinner.
Boiled the carcass and will be making some soup today.

 

[Wilmer Cogburn]

Nice looking bird!

 

[Darryl - swazies]

Good lookin bird.......2 hours is good time.
I do the 6 - 7 pound chickens and I know it goes between 1 and 2 hours.....

 

[ChuckO]

That’s a fine looking bird, save the neck for me Clark

 

[Keith Jenkins]

Great looking bird Bob! I just spun my Christmas turkey today; broken down to be served tomorrow.
I am still amazed at how effortless doing a turkey on a rotisserie in a kettle is (other than tweaking the vents) and how good it turns. out.