Yard bird this weekend. Need advice.

[Green Mountain]

On Sunday we will be watching football all day. (Yeah, football season).

Any way I got a new grille with a super great rotisserie on it. I want to do a 13 lb. turkey on it. No problem about the rotiserie handling it . But I am fearing that the inside won't get cooked.

Did any one ever do this? If so what is a good baste for it. How about smoke chips? Or should I do it like a big beer can chicken and forget the rotisserie ?

I don't want to do it in peanut oil because it is too labor instensive for one little turkey.

[jpb2]

Mrs dash or any savory rub. Keep the heat as low as possible.

[renaissanse man]

I would try the roto. Put it on the lowest setting and let the turkey get room temp before putting it on. I brine turkey whenever I cook it, putting water salt and seasonings (lemons, thyme, cayenne, black pepper) into a pot, bringing to a boil, cooling and soaking the BIGBIRD in the mess in the Kfridge for 12 hours. ;)

[jodimart]

Baste every 20 min. Put half a can of beer in the basting sauce (helps keep the skin from cracking (something my grandfather taught me))

Wood smoke is great.

I cook mine for about 30 min to the pound at about 250 to 275 in the smoker.

Keep a close eye on the internal temp when you get close. When you get to 175 at the thickest part of the thigh, take it off and let it carry over to 180. That should do it for you.

The hard part of cooking a whole bird is the breast is done at 170 and the thigh at 180. some people cover the breast with foil after some time in the cooker to slow the breast cooking time. I have not done this and have been fine with low and slow.

Best of luck to you.

[key]

I don't use my back rotisserie burner, I set all the burners on Low. The fat dripping off flavours the bird when it hits the grill. (caution: u might have to lay down a small piece of foil if the is also of fat to prevent flare-ups).

Use a mesquite smoke pack x 2. (one at start, the other 30 minutes into the cooking process)

I cover my turkey in Cajun seasoning in and out.
I also rub butter inside.

If you have a meat injector I recommend the following.
-Melted butter
-tomato juice sifted through a coffee filter
-Cajun seasoning

Rotisserie your bird at 300 to 350 degrees, u might have to shut some burners off.

bast with above injector recipe (eliminate the butter and add lemon juice and paprika)

2 1/2 hours internal temp should be around 160 degrees

remove and cover with foil for 30 to 45 minutes, bird will continue to cook and will be ready to serve.

[aircooled53]

A yardbird is just a chicken , just a little bigger.

Cook for 20 minutes per Lb.

I would use Mrs Dash and some Paul Newman's Italian Dressing and put what your going to coat it with inside the yardbird too,flavor really comes out.

Works for my yardbirds everytime.

Aircooled :cool:& Breezy;)

[Green Mountain]

Wow, some reall good suggestions. I do have an injector so I am definately using Kens injection recipe and basting it with the beer is got to be a winner.

I'll take a picture. :D

[spotts]

Wow, some reall good suggestions. I do have an injector so I am definately using Kens injection recipe and basting it with the beer is got to be a winner.

I'll take a picture. :D


Listen up Jerry. That recipe sounds delicious, but I injected a marinade with a little chili powder in it once, and since the meat aquired pink color to it from the marinade, no-one thought it was done, and it didn't get ate. "Turkey has botchulisum, I aint eating that" Now I use just butter and garlic salt.

[Green Mountain]

Listen up Jerry. That recipe sounds delicious, but I injected a marinade with a little chili powder in it once, and since the meat aquired pink color to it from the marinade, no-one thought it was done, and it didn't get ate. "Turkey has botchulisum, I aint eating that" Now I use just butter and garlic salt.


Wow that is surprising. You Colorado folks eat cow balls and they wouldn't eat a little pink turkey???!!!??? :D

I hope you get to feed these Rocky Mtn. oysters to the gang next year. That would separate the men from the boys.

[Green Mountain]

Okay the turkey is on!!! I am figuring on eating at 4:00 (start of the second game.) First game is 20 mins away.

I used Keys recipe but I always run my injection stuff thru the blender first. This eliminated the coffee filters. Also I learned that my grille can't take any bigger that a 13 lb. turkey. As it was I had to stop it and tie it up with butcher string to keep the wings and legs tight to the body.

I got the beer popped already to baste. I swear I didn't drink any yet.:rolleyes:

[jpb2]

Okay the turkey is on!!! I am figuring on eating at 4:00 (start of the second game.) First game is 20 mins away.

I used Keys recipe but I always run my injection stuff thru the blender first. This eliminated the coffee filters. Also I learned that my grille can't take any bigger that a 13 lb. turkey. As it was I had to stop it and tie it up with butcher string to keep the wings and legs tight to the body.

I got the beer popped already to baste. I swear I didn't drink any yet.:rolleyes:
best of luck ! I have not popped a beer yet but this seems an ideal moment cheers !

[mattm]

No finished pictures ?

[Green Mountain]

No finished pictures ?

Tah Daaaaaaa! It was really nice and juicey. It took a long time.

http://wsm.ezsitedesigner.com/share/scrapbook/17/177239/Turkey_day_001.jpg

[jodimart]

Nice:)

Lucky thing I just ate.:D

[key]

Cooking a Yardbird tonight, will post pics when son is home to download camera...

Can't wait:p