Just started the practise turkey. Rotisserie grilled turkey.
A 12.5 pound turkey. Rinsed and inserted on rotisserie rod. Rubbed with oil and sprinkled salt and pepper. No brine. Two split apple wood logs are wrapped with foil and set near rotisserie burner. Only the rotisserie burner is on. I expect a three hour cook so it should be a late lunch. I'm tempted to baste it with butter later: we will see.
I really need to get a turkey holder for the rotisserie. The holder shown is for chickens.
In the drip pan is a couple cups water.
Tonight is Halloween. We figured a good late lunch than turkey sandwiches / cracker snacks prior to going out on tonight's walk with the kids.
Dave "Two Horse" Munson
Posts: 359 | Location: North or Peoria ~40 mi on the river | Registered: July 20, 2002
Hi Dave... Looks like got it under control. I like to rotiss'n and have done turkeys a couple of times for Thanksgiving and Christmas. Always turns out great; juicy and tender.
Posts: 177 | Location: Everett, WA | Registered: January 07, 2009
The right nut on the rod loosened up and the turkey dropped. Not sure how long. I checked soon enough - nothing totally ruined. Put it back on and foiled the bird where I needed to until the other side cooked more. Just took the foil off. You can see in the picture below the burnt spot. I just ordered a turkey basket (rather than bending my chicken baskets).
OUCH!
Dave "Two Horse" Munson
Posts: 359 | Location: North or Peoria ~40 mi on the river | Registered: July 20, 2002
The baskets are the fire magic baskets. I also have prongs and flat basket. Years ago, when I priced it, the EZ-Que for this grill was priced out of my league. EQ-Que guys kept wanting to sell me a motor an other mounts instead of just a properly sized rod.
Dave "Two Horse" Munson
Posts: 359 | Location: North or Peoria ~40 mi on the river | Registered: July 20, 2002
