I did two different brands of bird (both about 14 pounds) this Thanksgiving (Butterball and Kroger--both pre-brined, alas), on two different days, and on two different cookers (22" Weber/SnS and an XL BGE). Both were spatchcocked and both were rubbed with MH's wet Simon and Garfunkel rub, then cooked to 160°F in the breast. While both were better than the dry, over-cooked birds of my childhood, neither was as good as my rotisserie chickens/turkeys, which I have been doing for years. This seals the deal for me. From now on, all whole birds get cooked on the rotisserie--a few square inches of pale crotch skin is a small price to pay for what I believe (YMMV) produces a better, moister bird.
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Turkey--Rotisserie vs Spatchcocking
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John "JR"
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I like to split the bird no matter what. I cut them in half and cook them that way. They fit on the smoker much easier and they cook more uniformly, than if you have them whole or even spatchcocked. I have never cooked one on a rotisserie, so perhaps, that is the best method, and I cannot speak to that.
For me, I cut out the spine and cut in-between the breasts to get two halves of the bird. Then I Dry brine, season and throw it on the smoker.
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Club Member
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No vertical roast fans? I love doing vertical roast (no can, a rack, with airflow).
I did spatchcock this time, and was happy with the results, for the most part, and hopefully, Annual Gift Man will find a rotisserie for my grill this Annual Gift Period.
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JEString I do roto on a Weber Genesis gasser that has three burners that run lengthwise. I turn off the middle one (immediately below the bird) off and leave the back and front ones on a pretty low setting so that my built-in hood thermometer reads about 375°F--400°F. I have no idea what the actual temp is, but I've "calibrated" my cooks to this set-up for many years. A typical chicken cooks in about an hour, a 14-15 pound turkey maybe 2--2/12 hours. Don't forget to check with a good probe thermometer--I shoot for 165-ish°F.
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