Delicious Rotisserie Turkey On Napoleon Prestige 500!

[@GilbertFireplacesBBQs]

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[@tombrown732]

What burner setting are you using on the side burner?

[@jr-bo9kj]

for the smoke chips I assume you only turned on the far right burner, what temp (high,med,low) did you keep that one at?

[@craigs831]

I just got a napoleon, love the recipes and feedback in the comments giving specifics on tricks to get it right. Think I'll do this for Thanksgiving!

[@GilbertFireplacesBBQs]

You'll have to let us know how it turns out! Happy Grilling!

[@davidfournier3355]

Nice! I just purchased a built in and cant wait! I’ll have to stop in the store some day, I live in the North Valley:>)

[@bobheil7578]

I just got my Napoleon Basket today. I bought the Prestige 500 a month ago and will be doing legs tomorrow in the basket and the turkey on Sunday or Monday. Brining the chicken legs today at 2% salt in distilled water and will brine the Turkey overnight too for Sunday rotisserie. Great video. Thanks

[@GilbertFireplacesBBQs]

That is great! How did it all turn out?

[@bobheil7578]

@@GilbertFireplacesBBQs I was very happy with the way it turned out. I brined the bird first in 2% salt brine for 24 hours, then coated with oil and other spices. I smoked it while it was cooking. I used the Napoleon smoker tray and filled it twice with hickory chips. the food was delicious. I like my turkey well done and the skin nice and crispy. It turned out the way I like it. Inside temperature was around 190F. Some say that dries it out but not true. Salting helps keep the moisture in and the rotisserie kept the juices running over the outside like self-basting. All good. I will do another one for sure.

[@GilbertFireplacesBBQs]

@@bobheil7578 Wow that sounds delicious! Great job! I'm glad you were able to achieve your desired results with the Napoleon. Happy Grilling!

[@shawnlaborde3789]

The turkey turned out great

[@cantley47]

At what temperature do you set the back burner? Medium high at the beginning and bring it down later on? Thanks

[@GilbertFireplacesBBQs]

Yes we set the burner at Medium High in the beginning and then when there was about an hour left the color was nice and golden brown so we turned it down to Medium for the rest of the cook. 👌

[@rjf1877]

Thanks for the great video ! I was wondering how large of a turkey you can rotisserie on a Napoleon 500 ? Thanks much

[@Kindred420]

Exactly what I'm trying to find out. Looks like a decent sized bird. Mine did two chickens with no problems.

[@chukcanuk]

Oddly, the Napoleon page for the prestige 500 heavy duty rotisserie does not have any kind of weight capacity. However, if you Google heavy duty Napoleon rotisserie it takes you to the page for the one for the rogue series. “The heavy-duty motor can turn up to 6.8 kilograms of a balanced load. “ Or 14.991 pounds.

[@oldrustycars]

I have a Napoleon Prestige Pro 825, I love it. I use the rotisserie often. If this grill lasts as long as my Weber I'll be happy.

[@186bingo]

I just ordered the 660 for my outdoor island. Unfortunately it doesn’t come with the side searing burner like the cart version and I wasn’t keen on spending another $1k to buy it as an add on. Am I missing out too much?

[@ppower7945]

For the smoke box, did you have two burners on or just one? And High the whole time or what temp for it/them?

[@GilbertFireplacesBBQs]

Hello! We used one burner and we kept it on Medium 👍

[@ppower7945]

@@GilbertFireplacesBBQs thanks!

[@johnjackson5442]

I want to do this on my Napoleon grill this year! How high should the back rotisserie burner be set?

[@GilbertFireplacesBBQs]

We set the burner at Medium High in the beginning and then when there was about an hour left the color was nice and golden brown so we turned it down to Medium for the rest of the cook! Happy Grilling!

[@williamstillwaugh4630]

what temp did you keep it at during the cook?

[@BIGHAMZA]

Looks awesome. I personally put butter under the skin as well.

[@saivongnakhone4631]

For my God oh my mouth is dripping 🤤

[@bklynjoe96]

Great video. And salutes to you for your professionalism to some of the uncalled for rude comments. I fully understand this is a basic tutorial video showing how to use the rotisserie feature and nothing more. If one wants professional chef videos, this isn't it so please quit crying about semantics for this type of video. Go analyze Gordon Ramsey's videos and beat him up.

[@GilbertFireplacesBBQs]

Thank you for the support! people on the internet can be brutal lol 😅

[@oscarchagoya5985]

Is there a temperature on the rotiserie or just tuen it on ???

[@carolinecummings111]

Can I put a flat top griddle on the Napoleon Rogue 525 Natural Gas Grill. Thank you great video

[@GilbertFireplacesBBQs]

Hi Caroline! Yes you can, Napoleon offers this as an accessory. Happy Grilling! www.napoleon.com/en/us/grills/cast-iron-reversible-griddle-56365

[@jaym3934]

How high were you running the rotisserie back burner? I have a new Prestige Pro 500 and on high, it really puts out some serious heat. I'm thinking "high" would be to high, if that makes sense.

[@GilbertFireplacesBBQs]

We had the rear burner on high for the first 15 minutes to get a nice sear on it and then we brought it down to medium low for the remainder of the cook.

[@jaym3934]

@@GilbertFireplacesBBQs Thanks for the info and the quick response.

[@annawulf4910]

worked great!

[@chukcanuk]

No counterweight needed?

[@alejandroabad2459]

I see on one of the replies that you had this cooking at a "medium high" heat and then moved down to a "medium" heat.... My question is what was the actual cooking temp reflecting on the temp gauge?

[@GilbertFireplacesBBQs]

Hi Alejandro. The temperature gauge outside of the grill is not an accurate temp to go off of because it is reflecting the ambient air temperature of the grill when the hood is closed. The infrared rotisserie burner will be MUCH hotter than what the outside temperature gauge is reading so we really never pay much attention to that to be honest.

[@chriscirku5444]

I just bought this grill,it's a great grill.I just sold a Broil King grill,total joke of a grill.It has a very weak back rotisserie,and the materials on the grill are cheap compared to the Napoleon.

[@GilbertFireplacesBBQs]

Chris, We are glad you like it! Check out our latest Napoleon rotisserie cook for some more inspiration: kzbin.info/www/bejne/ipzCZISei8RjqtE

[@ingdarj]

What size is that turkey

[@KnowJesusKnowGrace]

Think at the end hi said it was 12 lbs

[@PineGeri]

How many lbs is that bird

[@PankajBajaj-d5g]

Roast grill smoke steam on rotiserrie fan

[@oscarchagoya5985]

What was the temperature?

[@bigmike8397]

I have the napolean 665. What sixe bird was that? What’s the biggest bird I can do on the rotisserie on my grill?

[@GilbertFireplacesBBQs]

Hello! This was about a 12 lb bird. Typically, you don't want to go any larger than that when using the rotisserie.

[@GregorTable]

I am unable to find John Henry's Turkey Seasoning anywhere. Suggestions?

[@GilbertFireplacesBBQs]

Hi! If you are a local you can find it at our shop in Gilbert, AZ next week. Otherwise you can order it online at www.johnhenrysfoodproducts.com/product/turkey-seasoning/

[@jameschuke4104]

How do you do a 12lb turkey in 2.5 hours n possible

[@orbitsurvey9612]

Thanks for this video! I have this same model and smoker tube but I find the chips are done after an hour regardless of brand. My chips are well soaked and the burner is on low. Is that normal? Did you have to refill the tube with fresh chips a few times when you cooked this or is an hour of smoking enough?

[@TheHarleycanuck]

Wet wood chips taste horrible. Never use them. Use pellets in your tube. Light one end then blow out the flame so it smolders. Do not put over a burner that is on. Way cleaner smoke and true wood smoker taste.

[@GilbertFireplacesBBQs]

Yes, that is normal. For this cook we didn't refill the tube, so it was only about an hour of smoking time. For longer cooks you would need to refill the tube.

[@asudavew]

Yeah, don't wet chips. It's not like it soaks into the wood.

[@daveconnor2748]

@@TheHarleycanuck After you light one end of the smoker (and avoid putting it on a burner) do you have any of the other burners on? Beside the back infrared rotisserie?

[@TheHarleycanuck]

@@daveconnor2748 whatever burners you need to maintain your chosen temp.

[@bigdchi]

Never carve the breast with the grain. Remove both breasts from the bone and then carve across the grain. The meat will be tender. the way he did it the meat will be chewy.

[@Grishka-wp1nt]

used to wet brine, dry brine is so much better

[@Nimpibly]

Aren't you supposed to remove the plastic from the cavity of the turkey?

[@GilbertFireplacesBBQs]

Would be good if you did! 🤣

[@petew1188]

This was the PRESTIGE or Prestige PRO?

[@GilbertFireplacesBBQs]

This was the Prestige!

[@denizen0fearth]

how many pounds was the turkey

[@GilbertFireplacesBBQs]

12 pounds!

[@Poppa_82]

Great method...I like the smoker style rotisserie...but it doesnt look fully cooked....Turkey usually takes 5 hours in an oven

[@GilbertFireplacesBBQs]

The rotisserie back burner is closer to the turkey than the heat source in an oven is so that and the constant rotation allows it to cook faster. On rotisserie it typically takes 10-15 minutes per lb but always check the internal temperature to be 170* F.

[@TaliwhakerRotmg]

It looks perfect to me. I assume they checked the temperature before calling it

[@bradgray3577]

I have to agree with Poppa_2. The turkey didn't look fully cooked to me either. I am a Red Seal Chef (Canada) Two reasons is that if the turky is that juicy and moist on the outside of the breast, the center (thicker part of the breast and even closer to the breast bone is going to be under cooked. The second reason is when you were taking the leg off, you could see pink near where the joint is. You also don't carve a breast like that either. You take the breast off whole and slice across the grain of the breast, not down the side of the breast. Good review and demo besides those nit picky things I just mentioned!

[@bklynjoe96]

Great thing these aren't professional chef type videos... just a simple basis tutorial for using the rotisserie feature (my God, some people lol smh). Awesome video for its intended purpose!

[@BeeRich33]

Wh didn't you pull out the bird handle? It's plastic.

[@GilbertFireplacesBBQs]

We thought it would help hold it together when on the rotisserie haha

[@Dgraw69]

Pull out the plastic inside the turkey and the temp probe you knob

[@StomachAche121]

Dgraw69 I saw that too! WTF?

[@GilbertFireplacesBBQs]

Oops! Yes take out the plastic, we are noobs and knobs.

[@bklynjoe96]

@@GilbertFireplacesBBQs you're awesome for not responding back to this idiotic and unnecessary rude comment. Salutes to you brotha!

[@jameschuke4104]

You can't do a 12 lb in two hours

[@yogihood15]

Please get a cutting board. That poor knife😩

[@daveklein2826]

Not necessary

[@stevenshircliff393]

Don't like brining. Makes meat mushey. Texture issue

[@SueUmlauf]

The turkey turned out great

[@fredrushman7071]

What's the weight of the turkey?