A little help please - rotisserie turkey
I just ordered all the parts to add a rotisserie to my Santa Maria ranch grill and I should be up and running by next weekend. I'm planning a test run using bone in, skin on turkey breast(s), probably 6-8 pounds each. I'm plannig on brining and rub under the skin but could use some advice from all you rotisserie experts:
1) What do you use as a baste (I'm thinking a herb-garkic butter)?
2) Do you stuff the bird or leave the cavity empty?
3) What do you do for gravey? On the Santa Maria ranch grill the heat source is below the rotating meat, not sure I can use a drip pan?
Thanks in advance.
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
Last edited by dwfisk; 11-10-2013 at 05:46 PM..