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Old 11-25-2007, 08:15 PM   #1
somebody shut me the fark up.
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Join Date: 10-27-06
Location: Bothell WA
Default Rotisserie Turkey (as if you haven't had enough)

I've seen some mighty fine birds gracing the site this past week and I didn't have to cook for Thanksgiving dinner, but I did do a couple big birds as training for the Holidaze! I hadn't seen anyone post a rotisserie turkey, so I decided to get turning!
12 lb. on the EZ-Que/Performer

Royal Oak lump with a couple Hicory chunks, indirect with drip pan

I mixed 2 sticks of butter with a Tablespoon each of: Parsley, Sage, Rosemary, Thyme, Tarragon. 4 cloves of Garlic, salt and pepper and stuck a couple spoonfuls under the skin of each brea$t and massaged in and basted every half hour.

@2+ hours of spinning and this badboy was done to perfection! Crispy skin, moist white meat and great flavor. This was a recipe I saw on BBQU-Extreme Grilling. Pretty easy and it frees up the oven during crunch time!

Also did an Apple/Maple brined turkey earlier in the week on the UDS that turned out very good too! Along with Buckboard Bacon's on the BGE and UDS
it was a slow week.
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
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