Great video there. I did a turkey on the rotisserie a few years ago and it was the best one I have ever done. Going to do it again this year but will use my Thermoworks Smoke to monitor temperatures from indoors. Just wish the Mrs liked butter!
Whoever is producing the video do professional job on the lighting especially the volume quite pleasant to listen background music and speaking at the same time no problem
@@Barbechoo Going to use herb butter under the skin with salt and pepper rub. Lumpwood charcoal with some cherry wood for smoke. Been watching videos on brining, not sure if it helps ??
I like to brine my birds... I think it turns out more moist and if you add lots of flavours in there it can help too. I have a video from a couple of years back that has my brine recipe
but it's hard to get crispy skin, do you turn the heat up at the end? maybe stop the rotiserie for a minute and let some of the moisture drain out towards the end is the trick?
Hi - If I were to cook a turkey on my weber kettle rotisserie like in your video, but use a normal cheap turkey from my local butcher, is there any benefit to doing your turkey brine as seen in a previous video? Or would the bird just baste itself as it rotates? Thanks for all the tips and advice in your videos.
Great video James. About time you get yourself a Meater or maybe you could persuade them to send you one for the channel 😜 I brine my turkey before going on the rotisserie, have you tried it?
Yes mate I've brined all mine in the past. I wanted to give this one a go without it as it was such a high quality bird... There was maybe a little bit of a difference but nothing too noticeable
Hi James - been watching your videos for a while now and just invested in a Master Touch - boring question - Where did you get your drip pan from / what size is it? Don't want to have to improvise, and end up making a catastrophic mess.
Hi Mark, I use the stainless steel roasting trays from IKEA. They fit between the fuel baskets perfectly and they last forever. They get a bit grubby but usually clean up ok. Saves wasting so many foil ones
@@Barbechoo Grand stuff! Thanks for the swift answer. Been needing to get some stuff from IKEA for a while but been putting it off (can you believe that?). Seems I’ll have to bite the bullet 😂
Thanks for a great job! Happy Thanksgiving from the States!
Excellent job. I’m buying a rotisserie now!
wow that bird looks amazing. new sub here
I love the setup of you kitchen/studio. Great job in this bird. I will be trying my hand at a rotisserie turkey tomorrow. Thanks for the tips.
Great video there. I did a turkey on the rotisserie a few years ago and it was the best one I have ever done. Going to do it again this year but will use my Thermoworks Smoke to monitor temperatures from indoors. Just wish the Mrs liked butter!
It is such a great way to cook it. I think it was Nathan from kungfu BBQ who put me onto it first
How did you deal with the wires twisting on your ThermoWorks Smoke?
@@alvshill I'll only be using it to monitor BBQ temp. Not 100% convinced about the Meater+
Thanks mate. Doing 1 tomorrow
Very informative! Thanks
Happy Thanksgiving 🦃 thanks for the help I’m doing it today.
Whoever is producing the video do professional job on the lighting especially the volume quite pleasant to listen background music and speaking at the same time no problem
Love it mate, quality content, great cook
Cheers Marcus 👍🔥
Awesome!
Great cook
Thanks Neill 👍
Looks great mate well done !
Looked beautiful mate
Thanks Tom 👍🔥
I like your receipe, going to atttempt a 5.5kg Turkey this Christmas
Excellent! What method are you using to do it?
@@Barbechoo Going to use herb butter under the skin with salt and pepper rub. Lumpwood charcoal with some cherry wood for smoke. Been watching videos on brining, not sure if it helps ??
I like to brine my birds... I think it turns out more moist and if you add lots of flavours in there it can help too. I have a video from a couple of years back that has my brine recipe
but it's hard to get crispy skin, do you turn the heat up at the end? maybe stop the rotiserie for a minute and let some of the moisture drain out towards the end is the trick?
Hi - If I were to cook a turkey on my weber kettle rotisserie like in your video, but use a normal cheap turkey from my local butcher, is there any benefit to doing your turkey brine as seen in a previous video? Or would the bird just baste itself as it rotates? Thanks for all the tips and advice in your videos.
Hi Craig, a brine will definitely help pack flavour and moisture into your bird. I brined my rotisserie turkey last year and it was great!
Great video James. About time you get yourself a Meater or maybe you could persuade them to send you one for the channel 😜 I brine my turkey before going on the rotisserie, have you tried it?
Yes mate I've brined all mine in the past. I wanted to give this one a go without it as it was such a high quality bird... There was maybe a little bit of a difference but nothing too noticeable
Oh... And I have a Meater 🙈🙈 just never thought to use it lol
@@Barbechoo meater is one of my best gadgets
@@Barbechoo doh 😂
Hi James - been watching your videos for a while now and just invested in a Master Touch - boring question - Where did you get your drip pan from / what size is it? Don't want to have to improvise, and end up making a catastrophic mess.
Hi Mark, I use the stainless steel roasting trays from IKEA. They fit between the fuel baskets perfectly and they last forever. They get a bit grubby but usually clean up ok. Saves wasting so many foil ones
@@Barbechoo Grand stuff! Thanks for the swift answer. Been needing to get some stuff from IKEA for a while but been putting it off (can you believe that?). Seems I’ll have to bite the bullet 😂
hi James has anyone told you that you look like Jessie from the tv show Breaking bad
Texas steak rub in Ireland? Cheer from Texas! :)
Ireland?
Looks DELICOUS nice and brown I want to eat the skin