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Joetisserie Turkey Success
Slabotnick
Posts: 215
had the opportunity to cook the family turkey on the egg this year. My first thanksgiving with it, my wife surprised me with it for Christmas last year.
Decided to rotisserie it. Had a 16lb free range organic turkey. Brined overnight in a 5 gallon bucket with a cup off kosher salt, half a cup of brown sugar, half cup of maple syrup and Dizz Pig Mad Max Which smelled amazing! I just poured that in probably like 3 table spoons or so.
Thanksgiving morning I got the egg to 375 put a few applewood and cherry chunks in and got the turkey out of the fridge. Melted two sticks of unsalted organic sweet cream butter and injected them into the turkey.
I inserted a potato into the large opening and through the rod as some have recommended to help give something to tie down to help prevent flopping, it worked. Tied together with twine and covered with Mad Max as it started to spin.
Kept checking periodically about every 30 minutes to make sure no wings flopped loose. About an hour in I started checking every 20 minutes on its temp. In a little over 2 hours it was done. Went faster than I thought temp ranged from 375-400. Took out at internal temp of 165. It was also raining so without my smokeware cap I would have been ruined. Definitely a good purchase!
Loved the flavor. As butter leaked out it really helped coat the skin and gave a beautiful look and taste. Will definitely do again and everyone loved the flavor. Not overly smoked at all.
Have had left overs today and it was even better than yesterday.
Decided to rotisserie it. Had a 16lb free range organic turkey. Brined overnight in a 5 gallon bucket with a cup off kosher salt, half a cup of brown sugar, half cup of maple syrup and Dizz Pig Mad Max Which smelled amazing! I just poured that in probably like 3 table spoons or so.
Thanksgiving morning I got the egg to 375 put a few applewood and cherry chunks in and got the turkey out of the fridge. Melted two sticks of unsalted organic sweet cream butter and injected them into the turkey.
I inserted a potato into the large opening and through the rod as some have recommended to help give something to tie down to help prevent flopping, it worked. Tied together with twine and covered with Mad Max as it started to spin.
Kept checking periodically about every 30 minutes to make sure no wings flopped loose. About an hour in I started checking every 20 minutes on its temp. In a little over 2 hours it was done. Went faster than I thought temp ranged from 375-400. Took out at internal temp of 165. It was also raining so without my smokeware cap I would have been ruined. Definitely a good purchase!
Loved the flavor. As butter leaked out it really helped coat the skin and gave a beautiful look and taste. Will definitely do again and everyone loved the flavor. Not overly smoked at all.
Have had left overs today and it was even better than yesterday.
Comments
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The slicing looks just as good as the turkey. Thanks for sharing.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
That looks fantastic @Slabotnick! Wow, only 2 hours till done. The Joetisserie is a magic machine. Gotta remember the butter injection. I always inject for deep frying one and will for the next poultry I spin. Thanks for the tip.
Large BGE
Greenville, SC -
@YEMTrey tried carving like a video I saw on YouTube on how to carve a turkey. Definitely a lot better than past tries. My victorinox knife worked great.
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@DredgerI love the Joetisserie more and more all the time. The butter seemed to add so much to the skin as it rotated.
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I did a similar one, just a small 8 pounder. Simple salt/sugar brine, dried for most of a day in the frig, then on the Joetisserie in the Large BGE.
I was as surprised as you were about the speed. Kept it around 350 and when I checked at 2 hours the thigh was already 180.
Great gadget!Cincinnati, Ohio. Large BGE since 2011. Still learning. -
@OhioEgger got any completed pics?
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Beautiful and textbook perfect carvingLBGE & SBGE. Central Texas.
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Well done! Looks great. spinning a chick tonight.BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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@CPARKTX I appreciate it. I was pleased with the carving. I've always butchered Turkeys in the past.
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We have entered a new word of Turkey bondage!
That looks stellar, @Slabotnick! Well done!
LBGE since 2014
Griffin, GA
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Bump...because I want the Joetissirie price to drop below $200
Large BGE - Medium BGE - Too many accessories to name
Antioch, TN
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@ThrillSeeker it's worth the $250 I think. It's well made. Pretty heavy duty motor too. Didn't have any problem chugging along with a 16lb bird.
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Looks like a winner to me brother.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@sgh just had another turkey sandwich. Hasn't gotten old to me yet. My favorite turkey I've eaten to date.
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After seeing all of the great Jotisserie posts, I'm real close to pulling the trigger on one myself. Years ago I did a lot of rotisserie cooking. Looks like it's time to get back in the game.Slabotnick said:@sgh just had another turkey sandwich. Hasn't gotten old to me yet. My favorite turkey I've eaten to date.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Next thing to figure out is our upcoming Christmas ham. You done a ham on a rotisserie before?SGH said:After seeing all of the great Jotisserie posts, I'm real close to pulling the trigger on one myself. Years ago I did a lot of rotisserie cooking. Looks like it's time to get back in the game. -
SGH said:After seeing all of the great Jotisserie posts, I'm real close to pulling the trigger on one myself. Years ago I did a lot of rotisserie cooking. Looks like it's time to get back in the game.
Ditto. I had the Ronco "set it and forget it" and then I had a rotisserie for the char-griller. Loved both of them.
I found a deal for the Joetissirie for right at $200 but they're out of stock right now. I will post whenever I get notification that they are back in stock.Large BGE - Medium BGE - Too many accessories to name
Antioch, TN
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No sir. But years ago we use to do small whole hogs on a rotisserie. The hams always turned out great along with the rest of the Hog.Slabotnick said:Next thing to figure out is our upcoming Christmas ham. You done a ham on a rotisserie before?
A ham should be pretty straightforward. If it's a store bought precooked ham, you will simply be warning it just as if you were using any other cooking method. Simply rotisserie it until somewhere between 125-135 internal and it will be just fine.
If it's a "green" ham, then cook it until it's in the 190-195 arena if you want it "pulled". If you want it sliced, then pull it around 160 internal or anywhere up to 190. Just depends on your personal tastes and likes.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
The Joetisserie continues to delight. Meanwhile, BGE brass continues to stick their heads in the sand all the while insisting the Joetisserie is an unnecessary accessory. The brass even structures threads here about the Joetisserie to no longer rise to the top after receiving a certain number of responses. In all honesty, it's time for some people to be fired over this issue. It's a great accessory. The "brass" needs to quit fighting it and embrace it. I have a gazzillion accessories and it is by far my favorite.
Beautiful and lovely Villa Rica, Georgia -
Please don't take this the wrong way because I'm not trying to start anything and it's very possible I just don't know what I'm missing, but for $200 or more can you really make a stronger case that it's a necessary accessory? That doesn't mean that BGE couldn't or shouldn't offer something similar, but there are a lot of items for the BGE in that price range that would rank higher on my list. I understand I could be in the minority and will search elsewhere to see why people seem to like them so much, but I'd also be interested in why it is by far your favorite.Hub said:The Joetisserie continues to delight. Meanwhile, BGE brass continues to stick their heads in the sand all the while insisting the Joetisserie is an unnecessary accessory. The brass even structures threads here about the Joetisserie to no longer rise to the top after receiving a certain number of responses. In all honesty, it's time for some people to be fired over this issue. It's a great accessory. The "brass" needs to quit fighting it and embrace it. I have a gazzillion accessories and it is by far my favorite.Stillwater, MN -
I just find it interesting that if a lot of people are willing to spend the money and love it, why not add it?Hub said:The Joetisserie continues to delight. Meanwhile, BGE brass continues to stick their heads in the sand all the while insisting the Joetisserie is an unnecessary accessory. The brass even structures threads here about the Joetisserie to no longer rise to the top after receiving a certain number of responses. In all honesty, it's time for some people to be fired over this issue. It's a great accessory. The "brass" needs to quit fighting it and embrace it. I have a gazzillion accessories and it is by far my favorite. -
@StillH2OEgger it's hard to say anything in life is nessesary in my opinion(we could say that about the egg itself but none of us would). The big difference this accessory adds in my opinion is the flavor of the skin that I don't think can be replicated without doing on the rotisserie. The flavor of the meat yes, but I found the skin more rubbery and not nearly as enjoyable as the self basted bird. I paid a lot more for my cyberq and love it, so if you compare the two this is a bargain.
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Thanks. I'm sure we all have $200 worth of accessories or other items we never use. I just wanted to know why so many think it's a worthwhile difference to add, or even whether they wouldn't choose to buy it again.Stillwater, MN
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