Simple Rotisserie Chicken + Tips for Using a Rotisserie Bon Aippetit

Submerge the turkey in the brine, and refrigerate for 12 hours. (if you're pressed for time, brine for at least 4 hours, but no more than 24 hours). Truss and spit the turkey: One hour before cooking, remove the turkey from the brine, and pat dry thoroughly with paper towels. Fold the wingtips underneath the bird, then truss the turkey.

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Turkey Breast on the spit. Cook the Turkey to 160°F: Put the spit on the grill, and turn on the rotisserie motor. Cook with the lid closed. It should take 1 ½ to 2 hours, depending on the size of the breast. My 7 pound breast was done in 1 hour and 50 minutes.

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Place one spit prong on a spit. Insert the spit from the neck to the tail. Insert the second spit prong and secure it tightly. For the most secure balance, position one prong at a right angle to the other prong. Test the balance by rotating the spit in your hands. If it's unbalanced, re-thread it and tighten the prongs.

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Preheat a 3 burner grill on high. Remove the neck and giblets from the turkey, rinse and pat dry with paper towels. In a medium sized bowl, mix the butter and chopped fresh herbs with the salt, pepper, and paprika until well combined. Gently work your fingers under the skin of the turkey breast and legs.

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Key Takeaways. Choosing a turkey weighing between 12 to 14 pounds ensures even brining and easy handling. Gathering ingredients like kosher salt, brown sugar, peppercorns, allspice berries, cloves, bay leaves, and fresh thyme is necessary for the brine solution.

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Cook until the turkey breast reaches 150°F in its thickest part (about 1 ¾ hours), then add 5 minutes more cooking time. Carve and serve: Remove the turkey from the grill and remove the spit from the turkey. Brush with one last coat of glaze, then let the turkey rest for 15 minutes before carving.

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Inject the bird, focusing on areas with most meat. Tie the turkey up, and season with your favorite BBQ rub. Smoke the bird at 275-300ºF (135-149ºC). When it hits an internal temp of 144ºF (63ºC), crank the heat up to 325ºF (163ºC). Cook until internal temp hits 165ºF (74ºC), and get the bird off the cooker.

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Allow turkey to brine in the refrigerator, uncovered, in a large pan for at least 12 hours and up to 2 days. When ready to cook, pat down skin with a paper towel to remove excess moisture, but not the salt brine. Place on to Rotisserie spit and cook for 12 minutes per pound. If using a meat thermometer, allow turkey to reach 165 degrees F.

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Set the bagged turkey in a roasting pan, a large stock pot, or an extra clean ice chest or cooler with ice. Keep the turkey refrigerated or cold while brining for 12-24 hours. Remove from the brine, and pat dry. Refrigerate uncovered for 12-24 more hours for a crisper skin when cooked.

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Pour the water into the container. Add the salt and sugar and stir until they dissolve. Submerge the turkey breast in the brine and refrigerate for at least 1 hour, preferably 4 to 8 hours. Spit the turkey breast: One hour before cooking, remove the turkey breast from the brine and pat dry with paper towels. Discard the brine.

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1. Dry brine the turkey breast. Eight hours to 1 day before it is time to cook, pat the turkey breast dry with paper towels. Cut the extra skin away from the neck. Check inside the neck cavity, and discard any big pieces of fat. Coarsely grind together the peppercorns, fennel, coriander, and red pepper flakes, then stir in the salt.

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Preheat the rotisserie grill to 300F. In a microwave-safe bowl, combine the butter, kosher salt, garlic, and herbs. Microwave the ingredients on high for about one minute or until the butter fully melts. Remove the bowl from the microwave oven. Stir the mixture and set aside for five minutes.

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12-to-14-pound turkey. Instructions: 1. Dry-brine the turkey: One to 3 days before it is time to cook, mix the salt, sugar, and pepper in a small bowl. Gently work your fingers between the skin and the breast, then rub some of the brine directly onto the breast meat. Sprinkle and rub the rest of the dry brine evenly over the turkey.

Rotisserie Wikipedia

Dry-brine the turkey: One to 3 days before it is time to cook, mix the salt, sugar, and pepper in a small bowl. Gently work your fingers between the skin and the breast, then rub some of the brine directly onto the breast meat. Sprinkle and rub the rest of the dry brine evenly over the turkey. Make sure to season the neck and back cavity of the.

Rotisserie Turkey Recipe

Remove from heat, cool to room temperature, and refrigerate to 40°F. In large non-reactive container, combine brine with cold water. Set turkey in brine, breast side down, placing a weight on top to keep turkey submerged if necessary. Place in refrigerator and let brine for 8 to 16 hours. Remove turkey from brine and pat dry with paper towels.

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Note: If the standard method of cooking rotisserie turkey id desired, set the grill temperature for 350°F and cook 2 1/2 hours. 7. Remove turkey from grill and let it rest on a cutting board, with a trough, for 30 minutes. 8. Reserve the rotisserie apple, and slice for the garnish.