Bought the rotisserie especially for Thanksgiving turkey. Breast was cooked pretty good but dark meat needed more time. I always seem to miss the sweet spot for the thermometer. This has happened to me before just bbq’ing the bird in the grill. Any thoughts about how to get that thermometer placed correctly? Tried what you did but missed the spot I guess.
I really use any probe as a tool to let me know when I’m getting close to the finished temp. Usually I try to put it in the meatiest part, being sure it is not in a fat pocket or touching a bone. Once I get to within 10 degrees I’m constantly checking the temp with an instant read thermometer.
Tony - the dark meat needs to hit 178 and the breast 168.... so when the breast hits 160, stop the rotisserie and aim the dark side toward the hot coals and leave it there not turning until the dark side hits 176-178 or so. By that time the breast meat will probably hit 168. When you take the turkey off the spit, totally wrap it in heavy duty foil and place it BREAST SIDE DOWN on a large cookie sheet with a kitchen towel over it and let it rest at least an hour to let the juices collect in the white meat. Two hours rest is even better. I have practiced making turkeys different ways by cooking two large chickens pushed together to approximate the mass of a turkey. Getting turkey or chicken dark meat to 178 and breast to 168 makes all the difference no matter how you cook it -- bake whole, grill whole, spatchcock, rotisserie, quarter chicken etc. I have found the max turkey weight for Weber rotisserie is 14-16 lb or it just doesn't get done right.
Nice. I'll be doing one this Sunday
That’s one Badasssss Birdie, Big Daddy 👌🏻🔥🤘♠️
Thank you!
Very Nice! Great Video!
Thank you!
Wow very very nice
good job boss looks so good. you should try a brine one time also
What was the total cook time? Great video.
It was about 3 hours, it will really depend on the size of the Turkey though.
Did you brine the turkey?
Not for this one.
Bought the rotisserie especially for Thanksgiving turkey. Breast was cooked pretty good but dark meat needed more time. I always seem to miss the sweet spot for the thermometer. This has happened to me before just bbq’ing the bird in the grill. Any thoughts about how to get that thermometer placed correctly? Tried what you did but missed the spot I guess.
I really use any probe as a tool to let me know when I’m getting close to the finished temp. Usually I try to put it in the meatiest part, being sure it is not in a fat pocket or touching a bone. Once I get to within 10 degrees I’m constantly checking the temp with an instant read thermometer.
Tony - the dark meat needs to hit 178 and the breast 168.... so when the breast hits 160, stop the rotisserie and aim the dark side toward the hot coals and leave it there not turning until the dark side hits 176-178 or so. By that time the breast meat will probably hit 168. When you take the turkey off the spit, totally wrap it in heavy duty foil and place it BREAST SIDE DOWN on a large cookie sheet with a kitchen towel over it and let it rest at least an hour to let the juices collect in the white meat. Two hours rest is even better. I have practiced making turkeys different ways by cooking two large chickens pushed together to approximate the mass of a turkey. Getting turkey or chicken dark meat to 178 and breast to 168 makes all the difference no matter how you cook it -- bake whole, grill whole, spatchcock, rotisserie, quarter chicken etc. I have found the max turkey weight for Weber rotisserie is 14-16 lb or it just doesn't get done right.