How to do a Turkey on the Weber Rotisserie

[@PositiveEnergyPodcast]

8:00 “don’t take that to the bank” 😂 Sorry I found this really funny lol. Great cook Sir, thanks for the video!

[@JPBBQ]

I’m happy to hear you enjoyed the video, Thank you very much. 😎

[@alzawalich9829]

Looks awesome and I know it had good flavors , great job

[@JPBBQ]

Thanks AL

[@RobsBackyardBBQ]

Perfect timing man - that looked amazing!

[@JPBBQ]

thanks very much appreciated

[@diamondtriangle8913]

You made a masterpiece

[@bruthamando3602]

Great Job On That Turkey...👌

[@JPBBQ]

thanks Brother Mando

[@johncastillo1013]

Looks amazing. Great job JP!! Ill be Q'ing one on weber kettle this year with the sexy chicken rub. Like always my man keep up the great vid's!!!

[@JPBBQ]

thank you John

[@nova396]

Do you keep the lid on?

[@JPBBQ]

Yes, only took it off to check for temps and color.

[@bustabass9025]

Your opening sequence looks more like an oil rig fire out in the middle of the Gulf of Mexico at night than a well seasoned grill fire ready for cooking. 😂

[@jimoray3]

Excellent

[@JPBBQ]

Thanks, appreciate you watching and commenting

[@jimoray3]

@@JPBBQ , you were extremely informative and I’m sure the best salesman they have. Of course you are humble and gave others credit but wow your one lucky man with 2 top notch smokers. Your description info was spot on as I took a look at some links too. Very impressive with you videos. I’m just learning myself as older now snd want simple easy pezzy

[@treasurehuntfoodies]

I'm here from IG!! New subscriber and can't wait for more recipes! That turkey looks delicious!

[@JPBBQ]

Thanks so much. Very much appreciated it.

[@brianwagner9518]

165 is all you need bro 185 it starts to dry out. but ty for the video and good job

[@mikespilkin]

lid on or off while cooking

[@JPBBQ]

Lid on. thanks for asking Mike and appreciate you watching.

[@markn.7054]

Hey JP - That’s a good looking turkey w/great color. That’s the kind of skin you’re looking for when you pull it off a grill or smoker, which I have yet to achieve. This is going to be the year I accomplish that task. Do you brine or inject your turkey’s? Thanks for sharing.

[@JPBBQ]

thanks Mark I appreciate that very much. It was most definitely very tasty. No brine or injection, I think maybe next time I will experiment with brining it. thanks again

[@markstevens8293]

How long did that take to cook please?

[@JPBBQ]

I wanna say, about 3 to 3 1/2 hours. Thanks for watching and commenting.

[@md59091]

That looks awesome, how many hours did it take

[@JPBBQ]

thanks Molly, appreciate you watching and commenting. Cant remember exactly, but I don't think it was than 3.5 hours. I cook it till the breast got to about 175. thanks again

[@shumardi1]

Apart from using the rotisserie people spatchcock the bird to make it cook more evenly. Does the rotisserie help a non-spatchcocked bird cook more evenly? What would you say are the advantages of the rotisserie to make it worth the investment?

[@moparproud3978]

Cooks even and bastes in its own juices. 100% rotisserie is worth it. I’ve got one for my gas grills and it’s amazing, I’ll be getting one for my charcoal as well because....flavor. Gas has none and charcoal is chock full. Get a rotisserie

[@JPBBQ]

thanks appreciate that

[@JPBBQ]

The think I love about it is that it is so versatile, you can do chicken, turkey, Boston butts, PIcanha. Just a nice accessory to have. appreciate the question.

[@shumardi1]

I have a Weber Kettle, Smokey Mountain, and Gabby's Grill Santa Maria for the Kettle. They each have their own rotisserie accessory. I guess the hard part is deciding which of the cookers to get the rotisserie for.

[@williambright363]

I always aim right under the legs works every time

[@sammuller1784]

Did you brine the bird?

[@JPBBQ]

No sir, Just seasoned. Thanks for watching.

[@Stingray57]

The breast was overcooked it should be 157 degrees. To remedy this, place two zip lock bags filled with ice over the breast and leave it on the counter for one hour. The breast meat will be done when the dark meat reaches 175 degrees. Then cook as you did for a very juicy bird after resting 30 minutes.

[@johnmanthey2683]

Is that the Weber rotisserie or the Cajun Bandit rotisserie?

[@JPBBQ]

Thanks for commenting John, It is the weber Rotisserie amzn.to/2HKEVck

[@edstar83]

Cajun Bandit make good * * * * for the webers.

[@johnmanthey2683]

I know this is three years old. But I need to ask you if you have been in touch with Greg at Slowhand BBQ lately. He and I used to talk on the phone every couple weeks. About a month or so ago I tried calling and his phone is disconnected, his KZbin channel is gone. I sent a card down to him and no response. I know he had a bad heart condition. I can't seem to find out what happened to him. I was wondering if you might know.

[@randaldeleon3823]

Yikes he threw the juices in the foil away

[@JPBBQ]

I guess I could of made a gravy our of it. Thanks for watching.

[@PankajBajaj-d5g]

Rotiseeri turkey po up grill

[@pjj5840]

If you cooked a turkey until the breast was 170 it would be so dry a gallon of gravy wouldn’t help.

[@426superbee4]

DO NOT! ROTISSIER YOUR CHICKEN or TURKEY ! UNTIL ITS BRINE! You can thank me later! It beat EVERY METHOD HANDS DOWN