Gnomatic Posted November 24, 2016 Report Posted November 24, 2016 (edited) I intended to dry brine this bird, but even after three days of refrigerator camp, this bird was still mostly frozen. So last night I called an audible, and submerged it in a wet brine so it finished thawing. Once seasoned, I injected w/ garlic butter and stuffed it in the roti cradle. So far so good ... Edited November 24, 2016 by Gnomatic 1
Gnomatic Posted November 25, 2016 Author Report Posted November 25, 2016 Spun the bird at 325F - 350F for a little less than two hours. The bird had GREAT flavor, at least the meat. As good as any I've done. The skin was not crispy unfortunately, but I suspected that would be the case since it barely had any time to dry after be pulled out of the brine. I'll definitely do again. On a side note, I think I finally got the hang of the roti cradle. The turkey kept spinning the entire cook, and the cradle didn't unscrew itself and wasn't jammed in the cooker when it was time to pull. Thanks @tony b and everyone else who's given me advice on this. 3
Aussie Ora Posted November 25, 2016 Report Posted November 25, 2016 Nice bird happy your rotisserie is playing the game. Sent from my SM-P600 using Tapatalk
MacKenzie Posted November 25, 2016 Report Posted November 25, 2016 That rotisserie cook looks just as good as I imagined it would be. Soon you will be addicted to the rotisserie method.;)
nolan8v Posted November 25, 2016 Report Posted November 25, 2016 Thanks for the inspiration. I need to give this a try.
tony b Posted November 25, 2016 Report Posted November 25, 2016 Thanks, glad to have helped. Bird looks great.
FotonDrv Posted November 25, 2016 Report Posted November 25, 2016 I swear, this Forum is truly a good, friendly and helpful one. I know purchasing a KK and paying attention to the good Posts by you all will be very beneficial for this old couple BTW, TonyB, I love you signature! 1
