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Egg Rotisserie Turkey Opinions

Slabotnick
Slabotnick Posts: 215
in EggHead Forum
I'm going to cook a Turkey for the family this Thanksgiving on my egg with the Joetisserie and wanted to see what people thought of brining vs injection. I'm cooking a 16lber free range turkey. 

Just looking for some opinions and this is always the place for people who love to eat well. 
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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    Just read through the posts over the last couple days.
    Already a couple good threads going.
    Thank you,
    Darian

    Galveston Texas
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  • Slabotnick
    Slabotnick Posts: 215
    Photo Egg said:
    Just read through the posts over the last couple days.
    Already a couple good threads going.
    Thanks. I'm a few days behind. 
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  • smokeyw
    smokeyw Posts: 367
    I just did a 14 pounder just for a pre-turkey day practice last Sunday. I didn't know how well it would fit in the egg but it was no problem at all once I trussed it really well. I'm sure a 16 pound one will be fine. I went at about 300 to 325 dome temp and it took 4 1/2 hours. I am definitely doing my Thanksgiving turkey on the Joetisserie.
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  • keepervodeflame
    keepervodeflame Posts: 353
    edited November 2016
    Pretty sure that a 16lb turkey will fit. Without a grate you have quite a bit of room both above and below the felt. Just make sure you truss it well, especially tying the legs together and to the body as well. I did several turkeys on the rotisserie in my old Webber Kettle. If the legs and wings are not tight and secure they will swing back and forth causing the motor on your rotisserie to over work. Also make sure the forks are set well in as much flesh as possible. As the turkey cooks they can come loose and produce the same flopping around mentioned above. I used a variation of an Adam Perry Lang brine last year and it got rave reviews. Apple cider to cover the turkey, 1/2 cup kosher salt, 1/2 cup honey, 1/2 cup orange juice (for acid and brightness) Heat the apple cider in a large pan and then dissolve both the salt and honey into liquid. Let the mixture cool completely, place the turkey in a food safe container that will hold both it and the liquid. You can add more cold apple cider to the mix to cover the turkey. I brined last years turkey over night and then took it out, washed it off, patted it with paper towels, and then let it air dry in the fridge uncovered for 4 hours before I put it on the Egg. Came out with great flavor and very moist. Family wants the same prep again this year.  Happy cooking. 
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  • Canugghead
    Canugghead Posts: 13,721
    I sound like a parrot ... if possible I would incorporate an after-market counter weight balance to eliminate/minimise the 'flopping'.
    canuckland
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  • Hub
    Hub Posts: 927
    I absolutely love my Joetisserie, but the one thing I don't like is that big cooks can go bad quickly if you don't have your food tightly confined to the spit rod.  Tie that bird up and tie it tight.
    Beautiful and lovely Villa Rica, Georgia
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  • Slabotnick
    Slabotnick Posts: 215
    @hub and @Canugghead I've read that putting a potato in the turkey opening can be good to insert so it's can be tied down well too so the flopping is reduced. 
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  • Slabotnick
    Slabotnick Posts: 215
    @smokeyw did you do any injections or brining?
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  • Slabotnick
    Slabotnick Posts: 215
    @keepervodeflame that sounds delicious. 
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  • smokeyw
    smokeyw Posts: 367
    Slabotnick said:
    @smokeyw did you do any injections or brining?

    I did not on this one but I will for my Thanksgiving turkey. I will brine and possibly inject as well.
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  • OhioEgger
    OhioEgger Posts: 994
    I'm also looking forward to Joetisserie-ing my T-Day turkey. I'll definitely brine it first. 
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • Slabotnick
    Slabotnick Posts: 215
    @smokeyw I think i'm going to brine and inject butter into the bird afterwards.
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