Rotisserie Turkey - First Try

[KK787]

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]

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. 

[tony b]

2nd that.

I like to use the basket splitter with the fire in the rear for rotisserie cooks. Just my preference. 

[C6Bill]

🍿

 

I haven’t done one yet so will be following along for pointers 👍