Rotisserie Turkey? - JeepForum.com

 
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post #1 of 9 Old 11-15-2012, 12:13 AM Thread Starter
Kyoseki
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Rotisserie Turkey?

So, for the giving of the thanks, I may have been volunteered to cook.

I have a good sized grill (Weber Genesis S-310) with a rotisserie attachment (that I bought after a few beers and internet access).

Can we bring all of these things together and create awesomeness?

What needs to be done?


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post #2 of 9 Old 11-15-2012, 07:08 AM
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Probably the most imoportant thing is to get the bird solidly held in place and tied so it does not flop around. When it starts to heat up it will want to come loose. Beyond that all the normal turkey rules apply. Brine or not. Inject or not. Dry rub or not.

I usually don't brine for this type but do inject with something. Hot wing sauce, sage butter, rum butter, ...

Does this grill have a rear mounted burner? If the heat only comes from the bottom there will be some chance of flare up and no way to use a drip pan.

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post #3 of 9 Old 11-16-2012, 07:31 PM Thread Starter
Kyoseki
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Originally Posted by jbolty View Post
Probably the most imoportant thing is to get the bird solidly held in place and tied so it does not flop around. When it starts to heat up it will want to come loose.
Shouldn't be a problem, the thing I'm trying to work out right now is whether or not I have clearance, there doesn't seem to be much space below the rotisserie spindle.

However, if I pull the grate out and pull the middle "flavorizer" bars out (kinda heat shields over the burners), I think I can get a decent sized bird in there.
Quote:
Originally Posted by jbolty View Post
I usually don't brine for this type but do inject with something. Hot wing sauce, sage butter, rum butter, ...
Oooh, I like the sound of rum butter
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Originally Posted by jbolty View Post
Does this grill have a rear mounted burner? If the heat only comes from the bottom there will be some chance of flare up and no way to use a drip pan.
Yes, the burners are full width and there are front/middle/back ones, so I can use just the rear one for indirect heat.

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post #4 of 9 Old 11-16-2012, 11:46 PM
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I'm meaning back as vertical on the back wall of the grill.

like this
Attached Thumbnails
grill.jpg  

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post #5 of 9 Old 11-17-2012, 12:25 AM Thread Starter
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Ah, no, I don't have that, but the rotisserie seems to be over the middle/front burners, so I think can run the rear one without worrying about flare ups.

I think I can always use the meat jacuzzi as a plan B, but you have to chop things up for that and I'd like to do a full bird

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post #6 of 9 Old 11-17-2012, 08:38 AM
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A drip pan might block the heat so try it without. What's the worst that can happen? You can always stuff it in the oven. If it works you will be a happy guy.

I can't stress tieing it enough. Even of it seems secured a 12-15 # bird will start flopping on the spit once the joints get loose. Lots of butcher string and keep an eye on it.

Last though. If you care about gravy, you won't get any this way. Food for less has whole chickens on sale this week. Get a couple today and roast them in the oven for the gravy.

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post #7 of 9 Old 11-21-2012, 12:43 PM
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I agree about the stress on tieing it up! I've only done
small yard birds, and they can come lose. (not fun)

Use indirect heat. Keep the bird in the middle, and
kill that burner. (s) Remove the grates, and that
will give you more room.











Pork butts are good too...








Good luck, mines going in the oven! (plays it safe, likes gravy!)

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post #8 of 9 Old 11-27-2012, 07:24 AM
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So what happened?

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post #9 of 9 Old 11-27-2012, 10:56 PM Thread Starter
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I cheated and used the meat jacuzzi instead

... I figure I'll practice on a few chickens first

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