Rotisserie turkey on the Egg looks like a great way to go. How was the flavor? I imagine the butter/garlic injection gave it a great flavor along with the smoke. Nice video.
Brining will hold in more moisture so yes it's a great idea. If you're using a supermarket turkey like the one I used, check the packet as it may already have been injected (as I suspect this one was, hence I said it in the video). I forgot to look at the packet. Supermarkets will often inject their meat as they can put in flavour enhancers but also additional weight in the form of water. Just take a look at all the horrid white liquid that comes out of supermarket bacon when you fry it. Home cured tastes better and has none of the liquid. Again it means they can make their price per Kg lower as in every Kg there's a lot of very cheap water.
Rotisserie turkey on the Egg looks like a great way to go. How was the flavor? I imagine the butter/garlic injection gave it a great flavor along with the smoke. Nice video.
The Turkey looked absolutely delicious; however, would I achieve similar results if I used olive or avocado oil instead?
Absolutely. Most of the fat is coming from the turkey itself.
Xmas sorted!
Would you brine the turkey prior to cooking?
Brining will hold in more moisture so yes it's a great idea.
If you're using a supermarket turkey like the one I used, check the packet as it may already have been injected (as I suspect this one was, hence I said it in the video). I forgot to look at the packet.
Supermarkets will often inject their meat as they can put in flavour enhancers but also additional weight in the form of water. Just take a look at all the horrid white liquid that comes out of supermarket bacon when you fry it. Home cured tastes better and has none of the liquid. Again it means they can make their price per Kg lower as in every Kg there's a lot of very cheap water.
Where did you get your rotisserie from? Can you share a link or brand please
How big is the turkey?
This was about 7kg.