Jump to content
KK787

Rotisserie Turkey - First Try

Recommended Posts

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 by KK787
Word correction
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...