First rotisserie turkey coming up on Thursday. Assisted on a 20 lb bird the other day, and did a trial run with a chicken. I thought the turkey ran to hot and the color was quite dark early on. The chicken was run a bit cooler and the meat was great but the skin could have used more crisp & color.
So the question is, do you start hot to brown the bird or do you get closer to the end and then bump the temps? Or just find a happy medium? I borrowed the rotisserie and don't want to drill a probe hole, but the temps I was running for the chicken at the regular grill height seemed plenty high, like 35-375.
So the question is, do you start hot to brown the bird or do you get closer to the end and then bump the temps? Or just find a happy medium? I borrowed the rotisserie and don't want to drill a probe hole, but the temps I was running for the chicken at the regular grill height seemed plenty high, like 35-375.
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