This recipe was inspired by Dan at work. (Hi, Dan!) I make Rotisserie Chicken all the time, but I’ve only done rotisserie turkey once, years ago. Dan asked me how to do it for his Thanksgiving dinner, and I gave him the outlines of my basic poultry rotisserie technique. Then, my local Acme grocery* had a $0.69/lb sale on turkey, and I knew where my next blog post was coming from!
As usual, I had to deal with the weather for this blog. Today’s forecast is for a high of 12*F, with wind gusts between 30 and 50 miles per hour. I almost didn’t do the turkey on the rotisserie because of this!2
Recipe: Rotisserie Turkey
- Grill with Rotisserie attachment (I use a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)
- Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan.)
- Butchers twine
- Instant Read Thermometer
|My original photo for this post. Yikes, did I need better lighting…|
- Remember to check the basic technique: Rotisserie Poultry. Total cooking time was 2 hours 30 minutes, but I should have stopped at 2:15 – it was at 155*F at 2:15, but at 170*F at 2:30 when I took it off the grill. It still tasted great, though – the wet brine gives me a little cushion on the temperature.
- The Weather. Arrgh. My grill can handle 20MPH winds, but it looks like gusts of 30 to 50 is too much. My grill blew out somewhere in the first hour of cooking. Luckily, I was checking it every half hour – I restarted the grill (after leaving it open for a couple of minutes to let it air out.) After that, I checked it every 15 minutes. I had to relight my infrared burner 3 times during the cooking, but it did a great job in spite of that.
- And…the outdoor temperature STARTED at 12*F, it was 5*F when the cooking was done.
- As I keep saying – be very careful when handling the spit and skewers after cooking – it’s a branding iron at that point. Do NOT touch it without gloves or oven mitts
- Save the drippings for gravy, especially if you used a gas grill. I scraped the drippings into a small pot, added one cup of homemade turkey stock, then I simmered it until it was reduced by a half. It made a great sauce to spoon over the turkey.
|Check out my cookbook, Rotisserie Grilling.|
Everything you could ask about the rotisserie,
It’s a Kindle e-book, so you can download it and start reading immediately!
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