Thoughts on rotisserie turkey

[angryengineer]

I’ve been brining and smoking the thanksgiving turkey on a big green egg for 15 years. Over that time, about ever other year some family member also brings a turkey made some other way (deep fried, pellet grill, commercially purchased brine, etc. etc.). I’m not in a competition, but the BGE turkey is always the first one gone.

This summer I bought a new (another) grill (Blaze 40” with rotisserie) and plan to smoke the turkey and rotisserie cook it. 10% injection with phosphate mixed with vegetable stock. The injection is very similar to my brine. Planning to use the smoker box with maple wood chips and corn cob pellets.

Now I’m second guessing myself. I’m tempted to go get another bird and do the method that is tried and proven. When I picked up the turkey the butcher asked how I would cook it and then proceeded to tell me how his family loves a BGE turkey. Please talk me off the ledge or do I go buy another bird tomorrow morning as a backup?

 

[JckDanls 07]

NOOOO... Stick with your original plan... It sounds like you've been Q'n/smoking for many of years and are more than capable of pulling it off... GO FOR IT ...

 

[chilerelleno]

Heck... Go for broke and do both.
The BGE bird as the primary and the rotisserie bird as a new method.

 

[tropics]

Spin It
https://www.smokingmeatforums.com/threads/dads-day-big-bird-spinning.248102/#post_1577243
Richie

 

[chopsaw]

Richie , just looked at that link . Fantastic bud .

 

[angryengineer]

Well, sounds like I need to pick up that second bird, go with what is tried and proven, and quit being the engineer that needs to “tweak” everything.

Formula for what works:
1 cup kosher salt
1/2 cup dark brown sugar
2 heads garlic lightly smashed
10 bay Leaves crumbled
2 inch piece of ginger smashed
2 oranges squeezed and rind
2 quarts vegetable stock
2 quarts apple juice
One bunch fresh parsley torn and bruised

Soak for 36-48 hours.
Dry for 24 hours
Pull from fridge, place ice pack packs on breast, and let warm for1-2 hours
Smoke on BGE with maple and corn cob until breast is 165.

 

[SonnyE]

I’m tempted to go get another bird and do the method that is tried and proven.

You took the words right out of my mouth.
I'm in the do both corner with Chili.
I would suggest to prep both birds the same, just cook two ways.

Warning:
Not long ago we had a two way cook. Tri-Tip and hamburgers.
Neither was great. Dividing my attention was not a good thing to do.

But I hope whatever you decide turns out Famously! ;):D

 

[gmc2003]

I'm with Richie on this one. Spin it.

Chris