KK787 Posted October 28, 2021 Report 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
Paul Posted October 29, 2021 Report 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
tony b Posted October 29, 2021 Report 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.
C6Bill Posted October 30, 2021 Report Posted October 30, 2021 🍿 I haven’t done one yet so will be following along for pointers 👍
