Rotisserie turkey talk

I run a ABS at 225 degrees and I usually do 12lb turkey in 6 to 7 hours.

i assume cg is chargriller. i use my cg almost strictly for rotissering. i put my coals on the hinge side and just kinda let it go. i'm not to picky about temp. then i just look once in a while till done. yes, its that simple.

Rotisserie Turkey w pRon

I tend to do about a 14-lb turkey around 6 hours over a mix of wood and charcoal (both natural lump and some briquettes).

BTW I recommend putting rub/herbs plus a multi-punctured lemon or lime and/or an apple in the cavity and run the spit through them. It keeps the bird from bouncing around and you get all that extra flavor and humidity working for you.

Here's the 16.5 lb one I cooked on Saturday in Albuquerque that took about 7 hours over an open fire pit over a mix of peach, red oak and mixed charcoal:

It was the first time on the outside I had used a Cajun rub and nothing else. No brining, no oil, no nothing. It was surprising how far the (delicious) flavor carried into it as it really didn't need any salt. Nice and moist, too, despite the fact a few spots popped open from the heat.

Happy turkey cooking everyone!

--Jonny Rotisserie

Wow, that is full on! You are brining first and then applying the aged beef technique for birds? Never heard of that. Is that meant to offset some effects of the brining or is it simply to take everything up one more level and could be done independently?

I have found that the skin gets pretty crispy by doing nothing, so I would be interested to know how yours turns out with those extra preparations. Peking duck-type skin is definitely a higher level of crispiness than what I usually cook.

I am curious, so if you think about it, please shoot me a PM to let me know how it turns out in case I miss the post.

For what it is worth, another skin-crisping technique I use if I am not feeling lazy (which is rare) is Sprite or butter followed by some high heat as you get close to the finish line.

--Jonny Rotisserie

Soulman1282 said:

It could be done independently. I just find that sometimes brined birds have flabby skin that doesn't crisp up that well so i thought I'd give the peking duck skin drying a try! I can't quite figure out how to post pictures that aren't from a website though. It asks for a URL. How do i upload a pic from my computer? I wanna post some Turkey Pron!!

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Wow! It works! Thanks, NorthwestBBQ! Oops! Sorry Soulman... didn't mean to steal the thread. Love the Peking Turkey! :wink:

tish said:

Wow! It works! Thanks, NorthwestBBQ! Oops! Sorry Soulman... didn't mean to steal the thread. Love the Peking Turkey! :wink:

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