Rotisserie turkey talk
I know there are threads about this, and I read some. But what I want to know is:
At what temp should I try and hold my CG, with the rotisserie going? And, how long per pound do you all think I should shoot for at that temp?
P.S.-I already know all about checking the internal temp of the thigh for 180*, I'm just looking for a ballpark figure on how long its going to take cause I'm kinda new with the rotisserie.
Justin Myrick, Chef, Eagle Scout, Char-Griller Pro Deluxe offset