More about "rotisserie turkey on weber grill recipes" Keep the stuffing warm until ready to serve. Remove the turkey from the spit and let rest for 30 minutes before carving. Cover the grill and continue to cook until a thermometer inserted in the thickest part of the thigh registers 165 degrees F and the stuffing is golden on top and hot throughout, another 1 hour to 1 hour 15 minutes remove the stuffing earlier if it starts to brown too quickly on the bottom.
Black angus rotisserie parts skin#
Cover the grill and cook until the skin starts to brown slightly, about 20 minutes. If you are using a multi-burner gas grill, position a 9-by-13-inch disposable aluminum pan or a half-sheet pan under the turkey, depending on the clearance between the bird and the grill grates if necessary, remove the grill grates and place the pan on the bars below. If you are using a large kettle-style charcoal grill, position a 9-by-13-inch disposable aluminum pan under the turkey. Rub the turkey all over with oil and sprinkle with the seasoning. Mix together the sugar, paprika, 2 tablespoons salt and 1 tablespoon pepper in a small bowl until combined.Push in the spit forks so they are very secure tighten the screws well. Truss the turkey with butcher's twine so it is compact, then mount the turkey on the rotisserie spit.For the turkey: Prepare a grill fitted with a rotisserie attachment according to the manufacturer's instructions for cooking over medium-high heat.To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is at least 175 degrees.You will need to add more coals to the grill every 45 minutes to maintain an even temperature. Grill the turkey for 13 minutes per pound if stuffed, and 11 minutes per pound if unstuffed.Insert the pointed end of the rotisserie shaft into the motor.
You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. Set the rotisserie shaft in place in the rotisserie ring. Insert the tines of the spit forks into the turkey, screw side up, and tighten the screws to secure firmly. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Have the rotisserie shaft fitted with one spit fork.Rub it with olive oil, and season with salt and pepper. Place turkey on a work surface, breast side up. Stuff both cavities of the turkey, sew up the main cavity with string, and truss tightly, forming a compact shape.Once you try this method, the only purpose your roasting pan will serve will be to catch the drippings under the rotisserie roast for gravy.
I used to think my grilled roast beef was the best ever, but it doesn’t really hold a candle to this rotisserie roast beef. After a month with my new rotisserie, I am now sad for all of the years I have wasted not having a convenient way to roast meat on a spit! In particular, I think of all of the leftover roast beef sandwiches I could have been eating at work. I finally opted for a model with a built-in rotisserie and dedicated infrared burner built into the back of the grill. I had never had a built-in rotisserie, so I really didn’t know what I was missing. During my search, I was back and forth about whether or not I really needed a rotisserie. After years of buying crappy box-store brand grills, I finally sprung for a top of the line grill and have learned so far that you definitely get what you pay for.