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Reply to "ROTISSERIE TURKEY"

The turkey came out amazing. My brother-in-law did his on his Traeger using one of those smoke pipes up the bird's rear. His did look nicer, had a nice light smoke flavor, but I think the Rotisserie bird was way more juicy and tender.

Basically I stuck the rod through the plastic tie that holds the legs together, so that centers that end. Then it is all about getting the forks stuck into the best center you can find on the neck end. I had to double tie the legs and wings and midbody torso or else the bird may start to flop around a bit.  I also have a strong slow motor drive so it doesn't get wound up as it goes around. It isn't perfect.

But the results!

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