I have been thinking about cooking two 12 to 14 pound turkeys together on my Genesis Gold with the Weber Rotisserie but I have never tried two, only one.
I think I would have the room for both to fit but I need some ideas about which way to place them; shoulder to shoulder or leg to leg. I have had a 26 pound bird on and it cooked without any problems.

My wife wants to buy six of those rascals and I would like to do four on the grill and two in the WSM. What do you think?

Val

Val,

Whenever I have done 2 on the rotis, I put them shoulder to shoulder. My logic is that the thicker breast meats are in the center. Don't know if it really makes any difference, but that is what I have done.

Ray

quote:

Originally posted by Ray Crick:
Whenever I have done 2 on the rotis, I put them shoulder to shoulder.

I've never done two turkeys but I've done 2 and 3 chickens at a time. One thing to consider is that as they cook they shrink. As they shrink they start to get loose on the spit and will wobble. I've placed them "shoulder to shoulder" as well and rotate one bird 90 degrees to the other, the neck cavities sort of nest together. While trussing the birds, I do this on the spit, I would consider tying the birds together, wings to wings to keep them snugged up.

I remember reading somewhere that there is a weight limit for the weber rotisserie. I thought it was about 14 lbs. Sounds like you've exceeded that w/o problem. If you balance the bird well using the counter-weight it should minimize the extra stress on the motor.

I didn't get the small turkeys so I will be cooking 23 to 25 pounds. Thanks all,

Val