Rotisserie Turkey - SNS or banked coals?

[jfmorris]

Looking for some advice. I've done some chickens on my Performer Deluxe using the Weber rotisserie with the charcoal setup in the SNS, and had great success. Since I am only going to do ONE turkey this year, rather than two 20+ pound birds, I am thinking of using the rotisserie to do it.

Having always done turkeys on my offset, my first experience with spatchcocking was in 2017 - the year I discovered Amazing Ribs. Cut cooking time, which was great! I spatchcocked again in 2018, but last year, I deconstructed the turkey. That worked out VERY well.

So, why not try something new year again! I will be doing one turkey, probably 15-16 pounds because I like leftovers am feeding fewer folks.

My concern with the turkey spinning with charcoal in the SNS is that the turkey will hang out farther over the SNS than a 4-5 pound chicken does, and potentially result in the skin getting done way faster than the turkey.

Hoping some folks who have spun a big bird on their kettle can comment on this subject. Should I use the SNS, the charcoal baskets that came with the performer, or just bank the coals against the side of the kettle? How long will it take? I.e. will it be the same time as smoking a whole turkey, or faster like when I spatchcock?

Thanks!

Jim

[bbqLuv]

Sorry,
Spatchcock turkeys and chickens. Please post pictures of your cooked turkey. Thanks in advance.

[RonB]

I use the charcoal baskets and put one on each side. You can move them to get the skin as brown as you want.

[JeffJ]

I used to use the baskets one on each side. Last year I banked the coals to one side and it was the best rotisserie bird I’ve ever had. The SnS forces the fire directly up. You want that radiant heat for this type of cooking. Bank the coals and don’t look back.

[jfmorris]

I think this is what I will try... I am also thinking rotisserie cook time will be in line with the cook times for a whole bird when smoked, so I will need to get going earlier than when I spatchcocked or deconstructed...

[Bkhuna]

The lid on the Weber creates a convection.

[JeffJ]

jfmorris When I cooked a rotisserie turkey in this fashion last year it was done in a little under 2 hours. Keep an eye on it.

[jfmorris]

Do you remember how large that turkey was?

I will for sure start checking temp before the 2 hour point. It's easy enough to switch off the rotisserie and stick it with my thermapen.

[Greygoose]

Jeff,
Did you brine the turkey before hand ?
24 hrs ?

[JeffJ]

Greygoose Yes, I brine 24 hours beforehand.

[JeffJ]

jfmorris My recollection is it was 13 pounds - so on the smaller side.

[jlazar]

This is for a 16lb turkey on the Weber Kettle.

Remove turkey from wrapper, remove pieces from cavities. Remove tips of wings if present. Trim excess skin. Truss turkey with butchers twine and place in pan uncovered. You must truss to keep legs and wings from flopping around. Refrigerate overnight.

Prepare smoker for smoking at 325-350 degrees. Pour 1/2 chimney of unlit coals across the charcoal basket. (I have an SnS but use the baskets when using the rotisserie). Light 1/2 chimney of coals. After 20 minutes, place lit coals evenly on top of the unlit coals in the charcoal basket. I only use one basket. Close doors and monitor temp to 325-350. While smoker is heating up, remove turkey from refrigerator, apply a coat of olive oil, and place on rotisserie spit.

After 1 hour or when at least 325, place turkey and spit on smoker and begin smoking. Add apple or cherry wood (or a combo). Use an ambient temperature prove to monitor smoker temperature. I hang mine down from above so it is midway down. Starting temp of meat will be around 45 degrees.

After 3 hours, begin checking temperature of turkey using an instant-read temperature probe. You want the breasts to be at least 165 and the thighs (deepest part) to be at least 170). Remove turkey when it hits these temps and put on a cutting board.

I used the Fireboard to monitor the ambient temp and blow the fan. Once started, bottom vents closed and top set to about 1/4 - 1/3 or as necessary to get keep 325-350.

[JaySwen]

Simple and brilliant!!!

[jfmorris]

Thanks for the advice - that is about the size turkey I plan to pickup for this rotisserie experiment. I actually found my Weber charcoal baskets when cleaning out a garden shed yesterday. They are extremely rusty, but will do the job of holding charcoal. I may use them instead of the SNS this cook.

[fzxdoc]

Perfect writeup. Thanks.

Kathryn

[jlazar]

Don't forget to place a drip pan under the turkey.

[jfmorris]

Well, was shooting for a 16 pound bird, closest I could get was either down around 12 pounds, or 17 pounds, so I went 17. Hopefully it won't bend or break the rotisserie spit, haha!

I'm going to plan for about a 4 hour cook, even though this puts it in the range that Meathead's chart on the free size says a whole turkey will take about 3 hours at 325F. Rather have the turkey ready early, and I can wrap it in foil and drop in a cooler, than have it ready an hour after meal time!

[jlazar]

My 16lb took around 3.5-4 hrs. I only used one charcoal basket opposite the fan input.. Temp range was 325-350. So, a 4hr plan should work fine. If you use two baskets, you would probably be closer to the 3 hours that Meathead says. Good luck. Look forward to the pics of your cook.

[jfmorris]

Well, after buying a turkey, I am now told none of the kids are going to be eating turkey with us - and the plans now call for me to feed them breakfast off the flat top at 10, before they all head off to their inlaws for 2pm dinners at their 3 respective sets of inlaws.

We are looking to see if they can all get together Saturday, and if not, into the freezer the turkey goes.

For Thursday, I am now thinking it will be a rotisserie chicken, or steaks for two!