First Turkey Cook in Joetisserie

danguba78

A couple of years ago, my wife got me a tremendous birthdya present: a XL BGE. It was my first foray into kamado cooking; I’d been a Weber kettle man all my life, like my father before me. The only thing I missed about my Weber was rotisserie cooking. For me, theres no beating the texture and flavor of a rotisseried chicken or leg of lamb. So, this year, for an anniversary gift, my wife got me a Joetisserie. (She’s a keeper.) I’ve done a few chickens and been very, very happy. I decided that Thanksgiving weeekend would be as good a time as any to try a turkey, since we didn’t get any leftovers from my cousins’ Thanksgiving Day party.  

I used an old Butterball from the deep freeze, dry brined overnight and seasoned with a heavy hand of the Mad Max Turkey seasoning from Dizzy Pig. The bird was about 14 pounds.  I banked the coals to one side, held in place with CGS angle l brackets. Lit and set vents at 350°ish. I spun it for just under two hours. I pulled at 160° IT in the breast. The taste was phenomenal. The skin was perfect. The meat was almost perfect. The breast could’ve been juicier. I think that next time I will pull at 155°. A very simple, very tasty cook. Pics, etc., follow. Thanks for looking. 

cookingdude555

Impressive 

smbishop

Wow, thanks for sharing!

unoriginalusername

Love your setup there. KAB divider?

danguba78

unoriginalusername said:

Love your setup there. KAB divider?

I use the Angle L Brackets from the Ceramic Grill Store.  https://ceramicgrillstore.com/products/xl-ang-l-brackets-pair-bge

OhioEgger

Didn't take pics, but I also did a 14 pound Butterball on my BGEtisserie. It warmed up slowly, so the first hour only averaged around 275-300, then 350-375 after that. About 2.5 hours total and it was absolutely perfect. Breast about 165 and thighs 180.