Turkey on the rotiserrie


 
Tony R

Tony R

TVWBB 1-Star Olympian
You guys think it's a good idea to do a turkey on the rotisserie?

Any tips if you have cooked one on the rotiserrie....

Thank you.
 
Tony, as long as you can keep it nice and tight, I see no real down side to that. If you have dangling legs, flapping wings, or any other parts not comfortably restrained, then you could have a full blown disaster in the making. When I do chickens that way, I always brine them first, chill the breast before cooking, and make sure that they are bound and restrained. Good luck with that if you do it and please report back on how it turnes out. I'm too chicken!
 
Done lots that way over the years but the biggest was 14 pounds. They come out really good, very moist. Just as stated make sure the bird is trussed up tight or it can turn into a disaster. Also getting it balanced can be a little tricky, but that's what that weight you have is for. Before you put the shaft into the motor see which way the bird wants to flop and adjust your weight to the other side to counter balance it as best you can.
 
Since you can't stuff it with traditional bread stuff, fill the cavity with halved onions, garlic cloves, celery stalks and whole carrots. A whack of poultry (fresh) herbs, too! II bind the larger chickens (8+ lbs) and small turkeys with stainless steel wire. No worries about the string burning!
 
Tony R said:
Thanks for the advice everyone. I'm going to give it a try.
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Sounds great! Good luck Tony; I'm sure it'll be fantastic. One change I've made with doing rotisserie is to only have charcoal or lump banked on one side of the grill. Lower overall temps and I seem to get a more moist result especially on the breast meat. Still great skin color and crispiness.
 
Pete in PG said:
Sounds great! Good luck Tony; I'm sure it'll be fantastic. One change I've made with doing rotisserie is to only have charcoal or lump banked on one side of the grill. Lower overall temps and I seem to get a more moist result especially on the breast meat. Still great skin color and crispiness.
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I can do that....
 
Pete in PG said:
Sounds great! Good luck Tony; I'm sure it'll be fantastic. One change I've made with doing rotisserie is to only have charcoal or lump banked on one side of the grill. Lower overall temps and I seem to get a more moist result especially on the breast meat. Still great skin color and crispiness.
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Tony I've always cooked the same as Pete. Just one bank of coals. I much prefer that method.
 
doing one right now. its flopping around as I missed the meat on the leg end. just tied more string to prevent it from falling off. this is the first one I have done in a few years so I have lost my touch. I would assume doing it more often would get me back in the groove. its what I have always preached. I have never tied the legs up tight as it allows the heat to get to the back of the thighs. also cooling down the breasts is one of the best advice out there.
 
Turkey is just a bigger chicken, just don't get a really big turkey and you'll do fine. Weber has a recommendation on how big you can go, I don't remember what it is and am too lazy right now to look it up.
 
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