So in the past for the obligatory day of poultry, I have made a compound butter, loosened the skin and rubbed the butter between the skin and the meat to fabulous results. This year I am going to deep fry one bird and spin the other on the rotisserie on the KJ. I’m fairly certain the addition of compound butter to deep fried Turkey is as delicious and artery clogging as it sounds, but is butter and rotisserie a recipe for flare ups? Wanted to get your guys’ and gals’ thoughts on it.
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Butter and rotisseries, do they mix?
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Club Member
- Apr 2016
- 19266
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Butter is ~ 15% water. I'm thinkin' adding it to hot oil might not be a good idea. However, if anyone with experience is sure it won't be a problem I'm here to learn.
I'm thinkin' ghee might be a better idea - no water in it.
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Club Member
- Mar 2020
- 4167
- Muskego, WI
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Current cookers:
Recteq RT-700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss Ultimate 3 burner griddle
Joule Sous Vide circulator
Thermopen original.
Too many miscellaneous accessories (grill pans, baskets, tools, gloves, etc.) to keep track of. 🤦♂️
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
On the spinner, bank your coals off to the side of the bird so the drippings don’t fall directly on the coals. No flare up. Place a drip pan under the bird to catch the drippings for gravy. Be sure to add water to the pan as needed to keep the drippings wet. Yum.
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