Expert: John Langenfelder - 9/30/2010

Question
Hi John i am new to the world of rotissering and have been experimenting.  My big question is with regards to timing.  I understand that the final determinate should be internal temp. But to plan a meal timing is important, so is there any guidelines for rotissering a turkey, rough time estimates? i am using a propane BBQ with a back burner for rotissering.  is the timing using an oven still work   20 minutes a pound? or is it longer? thanks (gearing up for canadian thanksgiving)

Answer
Mark,

The timing should be similar but it will depend on the temperature that you have the rotisserie set to.  Generally you'll have low, med and high temperature gauge on the grill so adjust that to the temperature that you want to cook it at. This is with the grill lid closed.  If you can't close the lid, then it is trial and error.  I would figure at least and hour more with the temp gauge close to high, watching the skin so it doesn't burn.  In either case you will need to use a thermometer to check the internal temperature.  Don't trust the pop up thermometer in the bird and I would remove it. General rule of thumb would be 3-4 hours for a 12-14 lb turkey about 300 degrees Fahrenheit.  You might try brining the turkey or injecting the breast with a marinade to keep the breast meat moist.