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Unread 11-24-2009, 04:00 PM   #1
FatDad
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Default Rotisserie Turkey - Anyone ever try it?

A friend ask me about doing a 10-12 Turkey on the grill Rotisserie and I have never tried it nor heard of anyone doing it so I thought I would throw it out there.
Anyone done it?
Is it much different than yard bird?

Thanks,
Mark
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Unread 11-24-2009, 04:44 PM   #2
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Same as yardbird, except more beer is consumed watching the bugger go round and round. Be sure to plan your beverages accordingly! (Bigger bird=more drinkin time)
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Unread 11-24-2009, 04:52 PM   #3
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I've had excellent results for several years now. It draws a crowd for sure.
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Unread 11-24-2009, 04:56 PM   #4
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Make sure to tie it tight so it dont move when it starts to get done. Great results though.

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Unread 11-24-2009, 05:01 PM   #5
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Agreed, just make sure you tie it up tight, they are excellent cooked that way.........
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Unread 11-24-2009, 05:25 PM   #6
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i've done several. one in my weber kettle rotis and one in my char griller with my ez que. both turned out great !
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Unread 11-24-2009, 05:31 PM   #7
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For many moons now, I've cooked a stuffed turkey on the kettle and it's always turned out great, but since getting my rotisserie a couple weeks ago I'd like to try that too. Has anyone tried irotisserizing a stuffed bird, or should I save that for the smoked breast I'm also doing this turkey-day?
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Unread 11-24-2009, 05:38 PM   #8
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Never done a stuffed bird for for many years have rotisseried birds on the weber. coals down each side and water pan in the middle to keep the bird moist.
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Unread 11-24-2009, 05:52 PM   #9
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Quote:
Originally Posted by leanza View Post
I've had excellent results for several years now. It draws a crowd for sure.
+1 on this, they are awesome this way...Just make sure you truss it well.
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Unread 11-24-2009, 06:02 PM   #10
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Done a couple and we loved them. Injected and rubbed. Think the injection was basiclly beer, honey,all spice, maybe a little chick broth. Did it kinda indirect, coals on both outsides and a drip pan under the bird. Takes a few hours but it was awesomelly worth it.
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Unread 11-24-2009, 06:04 PM   #11
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I really never thought about doing a turkey like that. Sounds great.
As to the answers you got...Whats the old saying about no picts.
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Unread 11-24-2009, 06:08 PM   #12
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I am going to attemp to do one on the weber myself. Wish me luck!
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Unread 11-24-2009, 07:18 PM   #13
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A few years ago it was storming here so I had to break out the Ronco Rotisserie. I still prefer them smoked, but in a pinch, it was pretty good.
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Unread 11-24-2009, 08:09 PM   #14
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Yes - rotisserie turkey is awesome _ go for it
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Unread 11-25-2009, 02:59 PM   #15
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Did one on the drum recently. Some info you may find helpful.

Here a link to a video by Alton Brown on how to truss a turkey.

http://www.youtube.com/watch?v=auQB7D_xB0I

Works great!! Had no problem with the legs or wings flopping at all.

Check it about an hour in. Shrinkage may cause the fork to pull out.



Other than that, it was a pretty smooth cook. This was a 12 pounder cooked at around 325 or so. I don't remember exactly how long it took but I think it was about 3-1/2 hours.



Have fun.

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