KK787 Posted October 28, 2021 Report Share Posted October 28, 2021 (edited) Going to cook my first turkey on a 23KK with the rotisserie. Just looking for a few pointers. Right now my 14lb bird is wet brining. When I pull it out, I will let air dry uncovered in the refrigerator for 24 hours. I’d o the same with my chicken, season with salt and pepper only, and they turn out fantastic. I am looking for crispy skin and juicy meat. So here goes: Basket or Spit? I have both. Oil/butter on the skin or forgo? Baking Powder on the skin with herbs? Do you need a binder like butter/oil? What works for you? Thanks! Edited October 28, 2021 by KK787 Word correction Quote Link to comment Share on other sites More sharing options...
Paul Posted October 29, 2021 Report Share Posted October 29, 2021 2 hours ago, KK787 said: Oil/butter on the skin or forgo? Baking Powder on the skin with herbs? I'd put the butter and seasonings under the skin and baking powder on the skin a few hours before cooking. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 29, 2021 Report Share Posted October 29, 2021 2nd that. I like to use the basket splitter with the fire in the rear for rotisserie cooks. Just my preference. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted October 30, 2021 Report Share Posted October 30, 2021 🍿 I haven’t done one yet so will be following along for pointers 👍 Quote Link to comment Share on other sites More sharing options...
