For last few years I have made turkey on a rotisserie - wet brine, inject breast, kettle grill with Slow N Sear and a rotisserie attachment, grill temp about 350F, pull when breast is between 155 and 160 F, rest half hour or more. I toss a few chunks of apple wood into the Slow N Sear.
I bake stuffing in a pan below the rotating turkey.
This mainly works well. But also see people making turkey in a smoker at lower temperatures - e.g., 250F.
Does anyone have a preference for either technique? Or an opinion as to whether the rotisserie adds anything over just cooking over indirect heat?
Thanks.
I bake stuffing in a pan below the rotating turkey.
This mainly works well. But also see people making turkey in a smoker at lower temperatures - e.g., 250F.
Does anyone have a preference for either technique? Or an opinion as to whether the rotisserie adds anything over just cooking over indirect heat?
Thanks.