Jump to content
Bruce Pearson

Rototising a turkey

Recommended Posts

Depends on whether you will be cooking direct, semi-direct (basket splitter, with the fire in the back), or indirect (drip pan). 

I'd go down a bit on temps to 375F if going direct. YMMV

Here's where having a MEATER comes in handy - only real time temperature measurement on a rotisserie cook. Unless you trust those silly plastic "pop up thermometers" they put in turkeys. (Do they still do that??)

Been so long since I cooked a turkey that big, I have no idea of how long it might take?? 

  • Like 2
  • Thanks 1
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...