Boneless Turkey Breast (Rotisserie)
Finally got a chance to put this little Football on my Air Fryer Rotisserie.
It works pretty good, if you have something that fits in that small area.
The thing I dislike about it is how it stops at one spot for awhile—Then jumps real fast to catch up.
It’s something in the gearing, because it does it without any meat on the Spit. I saw the same thing awhile ago on YouTube, but I can’t find it when I look for it.
The guy opened up the side & showed the problem, but I don’t remember what he said, I only played it once.
I doubt if I’ll use this Rotisserie much, but I love everything else about this Air Fryer.
This is why I got my Old Showtime Rotisserie Out & fixed the power cord.
So I thawed this little Football out, and put it on the Spit.
You have to leave the Net bag on, or it will fall apart!!
Then I coated it with olive oil & some Poultry Seasoning.
Then into place for the spit, and set it for “Rotisserie, @ 325°, for 60 minutes.
I checked it @ 59 minutes, and it was at 158°, so I basted it with melted Butter, and restarted it.
I basted with Butter every few minutes until 20 minutes later, it was done @ 172° IT.
I Killed the heat, and let it rotate for another 10 minutes, before removing it.
Then I put it on my 56 year old cutting board & sliced it into 1/4” slices, mostly for Sammies. I made that Cutting Board in 10th Grade Shop class.
Note: Bear Jr removed the old feet from my old Cutting Board, and ran it through his Double Drum Sander a few times, and cleaned it all up, put new feet on it & Re-oiled it——Just like it was New, 56 years ago, when I made it.
I made the first Sammy with Kraft Sandwich Spread, and the second night’s Sammy with Miracle Whip.
As I expected, I like the Miracle Whip on Cold Turkey better than the Sandwich Spread.
So that shows that I prefer the Sandwich Spread:
By itself in a Sammy
On Burgers
With Fried Shrimp & Fried Scallops
With all kinds of Fried Fish
And Sandwich Spread is not my favorite on Cold Chicken or Cold Turkey Sammies—Miracle Whip is.
BTW: With that first Supper, while the Turkey was still Hot, we had sides of Mashed Taters with Cream of Chicken Soup for Gravy, and Creamed Corn.
And the rest of the Week was Cold Turkey Sammies, without sides.
Thanks for stopping by,
Bear
Seasoned Breast on Spit, set @ 325° for 1 hour:
Closer Look:
Pulled at 172°, after 80 minutes, and a 10 minute rotating rest:
All sliced up on My 56 year old Cutting Board, mainly for Sammies:
Bear's first Supper----Turkey Ends, Mashed Taters with Cream of Chicken for Gravy, and Creamed Corn:
Leftover for Sammies:
First Cold Turkey Sammy, with Sandwich Spread on the Roll:
Then a few Slices of Cold Bird:
Nice little Sammy:
Second Night's Sammy---Miracle Whip on Roll, and a few Slices of Cold Turkey:
MMMMMMmmmmm.................:
Third Night's Sammy-----Some of Jeff's BBQ Sauce on 3 half rolls:
Cover with Hot Bird & Eat with Fork:
Finally got a chance to put this little Football on my Air Fryer Rotisserie.
It works pretty good, if you have something that fits in that small area.
The thing I dislike about it is how it stops at one spot for awhile—Then jumps real fast to catch up.
It’s something in the gearing, because it does it without any meat on the Spit. I saw the same thing awhile ago on YouTube, but I can’t find it when I look for it.
The guy opened up the side & showed the problem, but I don’t remember what he said, I only played it once.
I doubt if I’ll use this Rotisserie much, but I love everything else about this Air Fryer.
This is why I got my Old Showtime Rotisserie Out & fixed the power cord.
So I thawed this little Football out, and put it on the Spit.
You have to leave the Net bag on, or it will fall apart!!
Then I coated it with olive oil & some Poultry Seasoning.
Then into place for the spit, and set it for “Rotisserie, @ 325°, for 60 minutes.
I checked it @ 59 minutes, and it was at 158°, so I basted it with melted Butter, and restarted it.
I basted with Butter every few minutes until 20 minutes later, it was done @ 172° IT.
I Killed the heat, and let it rotate for another 10 minutes, before removing it.
Then I put it on my 56 year old cutting board & sliced it into 1/4” slices, mostly for Sammies. I made that Cutting Board in 10th Grade Shop class.
Note: Bear Jr removed the old feet from my old Cutting Board, and ran it through his Double Drum Sander a few times, and cleaned it all up, put new feet on it & Re-oiled it——Just like it was New, 56 years ago, when I made it.
I made the first Sammy with Kraft Sandwich Spread, and the second night’s Sammy with Miracle Whip.
As I expected, I like the Miracle Whip on Cold Turkey better than the Sandwich Spread.
So that shows that I prefer the Sandwich Spread:
By itself in a Sammy
On Burgers
With Fried Shrimp & Fried Scallops
With all kinds of Fried Fish
And Sandwich Spread is not my favorite on Cold Chicken or Cold Turkey Sammies—Miracle Whip is.
BTW: With that first Supper, while the Turkey was still Hot, we had sides of Mashed Taters with Cream of Chicken Soup for Gravy, and Creamed Corn.
And the rest of the Week was Cold Turkey Sammies, without sides.
Thanks for stopping by,
Bear
Seasoned Breast on Spit, set @ 325° for 1 hour:
Closer Look:
Pulled at 172°, after 80 minutes, and a 10 minute rotating rest:
All sliced up on My 56 year old Cutting Board, mainly for Sammies:
Bear's first Supper----Turkey Ends, Mashed Taters with Cream of Chicken for Gravy, and Creamed Corn:
Leftover for Sammies:
First Cold Turkey Sammy, with Sandwich Spread on the Roll:
Then a few Slices of Cold Bird:
Nice little Sammy:
Second Night's Sammy---Miracle Whip on Roll, and a few Slices of Cold Turkey:
MMMMMMmmmmm.................:
Third Night's Sammy-----Some of Jeff's BBQ Sauce on 3 half rolls:
Cover with Hot Bird & Eat with Fork:
