PDA

View Full Version : Kettle Rotisserie Turkey Questions...


gpalasz
11-17-2009, 08:54 AM
I have used the rotiss many times w/ chickens, but never a turkey im guessing a 13lber in about 4 hrs or so? Now..will the skin get too dark/burnt in 4 hours? I have heard do a cheese cloth, others just let go like a chicken. Not sure If I will brine a bird or just purchase a BB. Looking forward to the rotiss turkey though..post your pics if you got them, thanks.

Skidder
11-17-2009, 09:03 AM
I just did a 15 pounder last weekend on the Weber rotisserie and it was fine. Took 5.5 hours. Covered it with foil just to be safe. Good luck.

gpalasz
11-17-2009, 09:05 AM
Hey Skidder, about how long into the cook did you put foil on it?

fweck
11-17-2009, 09:07 AM
I did one last year for Thanksgiving, can't remember exactly how long, but to help it from getting too dark only put the coals on one side of your drip pan

gpalasz
11-17-2009, 09:10 AM
I did one last year for Thanksgiving, can't remember exactly how long, but to help it from getting too dark only put the coals on one side of your drip pan

I was wondering about that too, a friend suggested coals on just one side as well, thanks for the suggestion.

Skidder
11-17-2009, 09:15 AM
I did coals on both sides with no problem but after 4 hours I covered it just so it didn't burn. Only to be safe I wanted a good presentation. Came out great. Sorry no pics. I'm sure it really doesn't matter when you cover it though.

swamprb
11-17-2009, 11:06 AM
Here are a couple I did on the Drum and the Performer.

12-13 pounders

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/100_3213.jpg

Herb Garlic Butter mix under the skin and some left over for basting the birds

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/100_3214.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/100_3215.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/100_3216.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/100_3217.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/100_3218.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/100_3219.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/100_3221.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/100_3222.jpg

These were some of the best tasting Turkeys I've done! No brining, just get the butter mix all over the breasts and use your favorite rub and save enough butter for frequent basting and the skin turns out great and the white meat is juicy and flavorful.

I can't remember how long they took to cook, but it was faster than I thought it would be!

The EZ-Que doesn't do much for presentation, but I wasn't worried about it-I'm a carcass picker and the bird on the spit rod gets the high five for looks on the platter!

NorthwestBBQ
11-17-2009, 11:52 AM
Nice Turkeys!