The skin turned out golden and crispy, the meat stayed juicy and tender, and the flavor? Absolutely spot on. If you’re looking for a new way to do turkey, this one’s worth a try!
Rotisserie Turkey
When it comes to turkey, I’ve tried just about everything – but this was my first go at a rotisserie turkey. It’s safe to say it won’t be my last. The skin came out crispy, the flavor was phenomenal, and the bird stayed perfectly juicy. You’ve got to try this one!
Author:Malcom Reed
Ingredients
- 1 whole turkey 10-12lb
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8oz Malcom's Bird Brine
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1 gallon water
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1 bottle cooking spray
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1/4 cup Killer Hogs Bayou Blend Cajun Seasoning (Sold at WalMart)
Directions
Place the turkey in a brine bucket lined with a meat bag. Add the Bird Brine and cover with water. Refrigerate for 24 hours.
Remove the turkey from the brine and pat dry with paper towel. Truss the bird with butcher twine to keep the wings and legs secure and stuff the cavity with the peeled onion and an apple.
Run the spit through the turkey and secure it with the meat forks on each end.
Fire up a pit set up for rotisserie cooking - I used my Primo grill and Royal Oak lump charcoal running at 375°F the entire cook.
Place the spit on the Primo and start the motor. Spray the skin with an even coat of cooking spray and season with the Bayou Blend Cajun Seasoning.
Cook the turkey for 45 minutes then rake the coals to the sides. Continue cooking until the internal temperature in the breast reaches 160°F.
Remove the spit from the grill and rest the turkey for 20 minutes before carving. The final internal temperature should be 165°F in the breast and 175°F in the dark meat.
I installed a rotisserie on my Camp Chef Pellet grill. I am going to cook a small turkey on my pellet grill using the rotisserie. It works extremely well with a pork tenderloin. You get the best of both worlds (smoke and extra juicy meat) because the rotisserie helps keeps the juices in the meat.
I’m curious if you’ve ever used a rotisserie in a pellet grill before?