How to PERFECTLY cook Rotisserie Turkey | This Changes EVERYTHING!!!

welcome back to sns grills i'm russ jones with smokey ribs barbecue today i'm taking the sns kamado along with the sns rotisserie for the kamado i'm going to show you how easy it is to do a thanksgiving turkey on a rotisserie all right let's go back in time a little bit to last night when i took a ten and a half pound turkey and i put it in a brine i'm gonna walk you through the procedure for the way that i brine a turkey and right after that we're gonna get this kamado fired up because this turkey is ready to put on to make this brine i am starting with a half a gallon of water in this there's four cups i need four more there's the other four one half gallon so i'm going to light my stove and i'm going to get this up to a simmer now into this half a gallon of water it's still not hot but we're gonna go ahead and add in two cups of salt there's one cup and there's the second cup i've got two cups of brown sugar this is a light brown sugar one teaspoon of tom leaves one tablespoon of sage that's ground sage i've got some dried parsley i actually dried this parsley a while back in my dehydrator a little about a tablespoon we're just going for savory flavors here now into that we've got about a tablespoon of peppercorns these are just black peppercorns i'm just stirring all the seasoning in you're wanting to completely dissolve the salts and the sugars and really you don't have to cook this or anything we're just trying to get the heat up to dissolve it and at that point we're going to turn the fire off let this come back down about room temperature we don't need anything hot going into this brine our solution is at room temperature so i'm going to just dump this in into the two gallons of water just take you a spoon or anything and give all this a really good mix let's drop our turkey into the water we're going to submerge this by putting this cover on we'll hold it under water now this turkey is still partially frozen so i'm just going to leave it for like two hours this is more or less room temperature water right now so it's gonna make that water cold and i'll show you about two hours what i'm doing to it we're gonna put a lid on this all right so when i did the brine you probably thought i was getting ready to pour ice in there and sometimes i do do that but to prevent from diluting the brine which it will because the ice will melt add more water you can do that but you gotta allow for that extra ice going in so what i used was a bunch of these right here now i order i order quite a bit of meat and cheeses and things like that and these things come in various sizes i just pop them in the freezer that way when you need something rock solid frozen like for brine there you go so i put a lot around this turkey it kept the water cold all night long plus i said outside we got down in the 50s last night it was definitely cooler out there than in here so ideally what you would want to do at this point if you had the time and i absolutely do not have the time you would put this on a wire rack uncovered in your fridge overnight which will really help dry this bird out and dry the skin out so what i'm going to have to do is just take paper towels and blot this as dry as i can you want to get in your cavity get it as dry as you can you want a pretty dry bird going on which is going to ensure a better skin on the final result so just take your paper towel like i said make sure you get everywhere now this could take a while doing it this way you're going to have puddles that form up onto the turkey just keep wiping that dry and eventually you'll get there it'll take a little while and probably two rolls of paper towels maybe so the brine basically what that does through cellular osmosis you can research it but basically what it does is it pulls everything out of the turkey and then the salt in the brine makes it resort back into the turkey along with that it's taking all the flavors that you've added to that brine it seasons your bird for you so we're going to be very sparing with any salt on this and that's all i'm adding to it i'm counting on the flavors in that brine to make this happen so i want to pull this bird up some we just want to take some kosher salt we're going to drop in this cavity a little bit of salt nothing crazy we got it pretty dry as well so i'm going to take some my duck fat i'm just going to spray this bird on the outside that's going to help this salt adhere to the back side outside as well as it's going to aid in the browning of this bird all right so let's go ahead and take us some salt we're just going to let that rain on there nothing heavy flip it over spray it with some duct fat same thing just let the salt ring so i'm going to take my butcher's twine and we're going to trust this bird up a little all right so we'll make a few loops on this opposite leg make a few here this is nothing fancy just kind of reassuring that if that skin does break on us that these legs are not going to move cut off our excess take another piece of string go under the bird go ahead and cut this all right take both ends of your string what i'm doing is i'm tying these wings in really good together let's put your couple loops right here cinch that down that's going to keep them nice and secure and tight to the body so one last thing to do we're going to stuff this cavity not only is that going to add more flavor into the bird but it's also going to give it some mass in there to help promote even cooking so i'm just going with savory flavors onion celery and some carrots these ingredients going in this bird are notorious for coming back out as this bird is spinning so i'm just going to bundle them up in some cheese cloth you don't want to put so many in here that you can't get it in your bird matter of fact that's probably enough onion all right so i've got some shredded carrot bought it this way save me a little time all right let's make us a bundle take a little piece of string and tie it off all right so i'm going to take my spit rod for the rotisserie we're going to slide that through the cavity i want to take this bundle that we got together and i want to take and push that down into the cavity just like that these might have to be adjusted once we get out there to the kamado but i'm putting the forks for the rotisserie on the end here you want to make sure these are nice and secure and the reason i say i might have to adjust it is you want that bird to ride pretty much dead center and i won't really know what that is until we get it out there but we're going to go ahead and push it into this turkey we're just going to start what looks to be about center make sure you get that thumb good and secure that thumb screw all right go on with your other fork we're into that leg a little bit so that's going to help hold it tighten your thumb screw for the most part that said as far as getting it prepped up and ready i've done all i'm going to do to it we got another layer of salt on this we got some duck fat on this we got some seasonings on the inside but more importantly we had it browning for overnight you want to go at least 12 hours on that brine all right i'm going to take some lump charcoal we're going to go into the fire box here that should be more than enough all right we're just going to put a few sticks around here and it's going to take probably a good 15 minutes to get this up and going while we're letting this kamado come up to temperature i wanted to show you real quick another function of this rotisserie base here and that's these skewers they come with the rotisserie and i just man i thought that was so cool if you want to do uh like shish kabobs or whatever there you go now you can tell i went ahead and put the deflector plate now i've got it inverted at its lowest level because i want the clearance for the turkey i've also put in a drip pan to make clean up a little easier most of the renderings will go right into this pan here all right let's close her up a lot of people when they do a rotisserie anything what they'll do in a kamado is bank that charcoal off to one side don't use a deflector plate and they're spinning their turkey chicken whatever and it's more or less picking up radiant heat from that fire kind of semi-direct but not really but i have noticed that it does tend to char more and things like that so i thought i would try putting everything set up just like you would for any other kamado cook using the deflector plate and you're still getting radiant heat without a risk of really getting that intense heat so i'm hoping it gives this bird a really nice color we'll find out we've been going about two and a half hours i've just barely peeked at this a time or two i think it's time to do a temp check oh boy now that fogged up my glasses look it's a pretty color on that all right i'm gonna let this roll around to about right here and we're gonna stop it let's see if we can get a temp check on this oh yeah 168 that's just right let me see if i can get down in this thigh 172 all right it's time to rest well that didn't take long about two and a half hours and i was tempting out but then again it's not a very big bird ten and a half that road history can probably handle up to about a 15 pound bird it would be my guess but it did beautiful on these small ones i personally love small turkeys i normally do two of them because you can double up on your wings double up on your legs double up on your thighs double up on everything and you get the same amount of meat two ten pound turkeys twenty pounds so that's the way i normally go whether i deep fry smoke like i did today now i didn't show it but i did add some applewood chunks into that fire just as soon as i closed the lid and realized i didn't do that so it's got some apple smoke on it it's got a beautiful color the skin did break in a few places but that's to be expected it was a lot of stress and tension the rotisserie but what you can notice is that using the diffuser plate deflector plate i don't have all that burnt charred stuff going on like you would have without it instead it's got a really nice golden color so as you can see i've already moved this pouch that worked out really well all right so we got our leg out of the way that opened up this bird so i can get a better slice off this breast oh man look at that just oh look at the juice in it can you see that look at all that juice man this turned out great can you see all that moisture in there that's what you want with turkey we brought this up to 165. oh man [Music] you've seen how i season this very little salt on the top that brine is going through and through on this meat and that's another reason to go with a smaller turkey that brine really goes to work on it good 12 hour soaking that brine fantastic that is super moist super tender it's beautiful just beautiful i hope you all have enjoyed the video this is russ jones from sns grills where two zones are better than one

Channel: SnS Grills

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Id: B5j5ATiJXK4

Length: 14min 29sec (869 seconds)

Published: Sun Nov 08 2020