How To Rotisserie a Turkey For Beginners

thank you [Music] [Music] [Music] hey y'all welcome back to Jack's drink water southern cooking and barbecue in today's video I'm going to be showing you guys how to rotisserie a turkey on your Weber kettle from start to finish from the beginning of how I set up my grill all the way down to that juicy turkey and how I carve it let's get going Grill setup I got my 22 inch Weber kettle here I got my bottom vents a quarter of the way open everything's out of it we're going to put the very bottom grate in there next going in is this griddle plate here or they call this the dripping griddle it's made by slow and sear this is going to be our drip pan if you don't have one of these just use an aluminum pan so put that off to one side then we're going to go in with the slow and sear and slow and sear if you don't have one of these you could use just Bank your charcoal briquettes to the side but this is going to keep everything nice and tidy so we're going to put that in there then if you have the slow and cereal you'll know it comes with that water pan I'm going to put the water pan in there but I'm not going to put any water in it that's just going to help keep them coals a little bit further back to the side just kind of keep them contained a little bit better [Music] then we're going to be using our rotisserie ring which is made by a Cajun Bandit I'll leave a link to all of this stuff below they make some off brands of this Cajun Bandit I think it's called the Onyx or something like that I don't have a lot of experience or know much about those so order one of those at your own Peril if you don't have that I highly recommend the Cajun Bandit though so now we're going to start out and light us a half a chimney of coals to start with we want to keep this temperature somewhere around 300 to 350 degrees Fahrenheit if I was doing a chicken like you'll see in this video here with the rotisserie I usually cook that from 350 and up so let's get these coals going and then season up our bird all right before you season your bird what I recommend is getting some type of a tote or big bowl or something to go underneath we're going to season this it's going to be on the rotisserie already what's going to happen is all of our seasoning if we have any droppage it's going to drop in this tote so first thing we're going to do is we're going to put on this little claw to hold anything we may have to adjust as we go then I'm using this turbo trusser this thing right here I used it with a chicken and it keeps everything nice and tight together I'll show you how I'm going to be using this if you didn't have this you might want to think about using some butcher's twine to keep everything nice and tight so we're just going to put that on there just like so see how it is all right stab this with our skewer here all right she's notice how I'm actually the bird is kind of floating here so your legs go into here all right then you'll see these little eye holes here you're gonna put them in just like that all right and then this turns just like this and then what happens is you'll stab your wings like that do the same thing on this side I know it's hard to see from this angle but literally you just hook and cook [Music] all right look at there we are nice and trussed up you know when it's spinning everything's gonna hold just fine there's not going to be any flipping and flapping Parts say that one ten times real fast got my other prongs here we're just gonna stab it a little bit lock that down during the cook if your bird happens to shrink you can always adjust go closer in with those claws or further out it's adjustable so now we're going to start season our bird now I use the exact same concoction on my chickens and it goes great on turkeys what I'm using is not a sponsored video this is John Henry's country chicken rub I'm also going to be going down with some of this John Henry's pecan rub as you can see I like this stuff a lot this is the Texas size what I like to do first is I like to go down with a layer of the Texas Pecan first then after that we're going with the Country Chicken ideally you would want to do this before you trust this thing up on the skewer but I have some vegetables here and I'm just gonna stuff everything in the back of the cavity so again do this beforehand I have a carrot I have an onion and I have some celery here and we've seasoned it up with some salt and pepper and I'm just gonna again I'm just gonna stuff the cavity with this all right ready to season this up now I don't have any kind of a binder on it or anything you could use some oil if you want to but the bird's still wet at so I don't think we'll have a problem of this rub sticking you can see I'm going to be pretty generous now the pecan rubs on let's go in with our chicken rub you can see normally you'd want to hold this about a 12 inches or whatever above it's very windy out here so I'm you'll notice I'm kind of close normally I wouldn't do that clothes are nice and white and ready to go in here [Music] go ahead and put the turkey on is what I usually do some people might get their Grill heated up I've never had to do that I don't find it really makes a difference in this case here so before you get it spinning you want to pull it back out of the rotisserie and you can see this is the heaviest part of my bird that's hanging down right here you want to make sure you put your counterweight on the opposite side right here all right so we'll go ahead and put that in there bird is nice and Center and all right let's get to spinning not real sure how long this is going to take a chicken for a normal sized chicken you can figure it's going to take you about an hour and an hour and a half in my mind I'm thinking this is probably going to take double the amount of time and I'm also between chicken and turkey I'm using less coals for the turkey because in my mind I'm thinking that the turkey is going to take a lot longer to cook than the chicken so I don't want to put too much coals on here because I'm scared we'll burn the turkey and now while it's spinning you want to also look for some places that you might have missed or the any of the seasoning that might have fell off you can go ahead and re-season that but everything looks pretty good for now so we're just going to put the lid on it let it go for a little bit we'll check on it maybe in a half hour we're going to monitor our temp make sure we don't get too high or too low if we get down below say you know 300 then we're going to add some more charcoal briquettes on top now's a good time if you want to throw a little bit of smoke wood on here you can some little chunks I've got some Sweet Berry that I'll probably throw on there I usually do that with my chicken so we'll go ahead and do that and we'll see in about 30 minutes another thing you want to do is when you put the lid on it I usually keep my vent again as a quarter of the way open there and here I got my vent on top about halfway and notice I have my vent in line with the turkey in other words you don't want your lid out of line or your vent out of line with a turkey and also your temp internally you're looking for for this turkey is 165 in the breast and 175 in the thigh I think I said Sweet Berry I meant Sugar Berry we'll just go ahead and throw a couple of those on here good stuff [Music] so it's been two and a half hours I've been coming out here and checking on this every 30 minutes I think we're about ready let's give it a check our wings got a little uh I kind of figured that was gonna happen they busted through a little bit color on it looks good A little darker on these wings but that's okay we'll work with it I'm reading about 164 163 164 and I remember we're going to let this rest for about 20 minutes so that temperature is going to come so rather than risk drying out that breast I'm going to go ahead and pull it pull this over here this smells incredible [Music] all right I'm gonna let it cool before we undo the turbo trusser we'll keep everything nice and tight like that and uh we'll see in about 20 minutes I'll show you how I carve it up all right guys we're about ready to carve this up now I'm going to show you this is just how I do it I find it's the best way and every Thanksgiving or anytime we have turkey there's nothing left all right so the first thing I do is I go right into the legs and in this V area right here hopefully you can see that we're just gonna kind of slice into that all right just getting that skin to where exposing things because there's a there's a joint in here all right you'll feel you'll feel it when you're going down you'll see this I you probably didn't hear maybe you heard that pop or not but there's a little joint I'm gonna see if I can show you this joint can you see that joint right there you're going to want to go cut behind that joint okay so now what you have here is you have the leg and the thigh and what you want to do is some people like the legs so you want to take off the leg and keep this section right here and there's a bone that runs down in this area and you can debone that as well and you'll get something you'll get something like that is your thigh bone all right there's our two legs and we have our big thigh here all right we have our thigh here that we haven't deboned yet so that's up to you if you want to debone it but you can feel the bone in here it takes a little bit of effort you just trace the the bone and all you have left is some dark meat let's get this cartilage all right so if we can be careful try to hold this skin up that right there is a boneless thigh and we'll carve that up into little bits and Bobs but for now let's just set this off to the side and move on you can do this one or two ways you can pop off those wings if you want to right now or you can leave them on we could you can either do them last what I'm going to do is I'm going to go and just start here and you'll feel that bone I'm just going to do me a little cut oh man the juice is just running out of this so you'll feel that you'll feel your way through this now you don't want to saw you kind of just want to long strokes and you want to go directly down and just follow the bone pulling as you go all right okay when I get to about right here then I'm gonna go right up under the wing and just kind of make me a vertical cut here and you'll see you'll see that that right there is one solid huge turkey breast okay so I'm just set that off to the side we're going to do the same thing to the other side now we're going to pull These Wings off and they'll just pop and you'll see your drum at right here all right there's your little wing drum app and then you'll see you have your flat here and you just separate the tip off because the tip ain't really worth nothing and there's your flat pretty simple how to Plate this up I mean you can put plate it place it on the tray every how you like but there's a knack for cutting things up and we're going to start with cutting the breast first and if you notice our grains of this is are running this way so what you want to do is you want to cut in the opposite direction now we used a boning knife when we carved it up so now we got a fresh knife a different one and we're going to just kind of slice it pieces right keep everything good I'm going easy because I don't I want to keep that I want to keep that skin on there so just kind of go real easy and we're doing chunks got to be careful I don't wanna get that skin off try to keep it on there and you can go straight down if you want you can go at an angle like that we're going to do some chunks like this maybe the next breast will do the other direction or more on a would you call that a bias by carving this up like this you're letting everyone in your party get something different you got some people that like white meat you got some people that like dark meat you got some people that just like the drumettes or the drumsticks so this way everybody gets a little a little bit of everything now what I do is I just kind of keep everything together and it goes straight from this board over to my plate straight to the board and onto my plate same thing with this one that this time we can hopefully keep the skin on we're going to kind of do a little bit of that all right that looks good again all right that looks good all right next up we have our dark meat here our thighs I'm just going to kind of go like this make these a little bit more manageable pieces and I'm going to just chunk them up like so all right dark meat and put that right there same thing over here all right here we go this is what we got going on here again arrange it how you want you know we got a good bit of everything here we got breast on both sides we got our drumsticks here we have our drum mat here we have some wings on both sides here right here we have the thighs on both ends there and this way everyone can go in there and just take what they want this will be an empty plate if it's at your house or anyone's house because people are just going to tear into it all right guys I hope you enjoyed this video on how to rotisserie your turkey from start to finish if you like this video make sure you go down there right now hit that subscribe button and also smash that like button alright guys rotisserie chicken on your Weber kettle do it [Music] foreign [Music]

Channel: Jaxx Drinkwater Southern Cooking & BBQ

Views: 9,865

Keywords: How To Rotisserie a Turkey, weber kettle grill, How To Rotisserie a Turkey | Weber Kettle, How To Rotisserie a Turkey For Beginners, how to, how to bbq, how to cook turkey, rotisserie bbq turkey, rotisserie (product with ingredients), rotisserie recipes, rotisserie turkey, thanksgiving, thanksgiving turkey, turkey brine recipe simple, turkey recipe, weber kettle, weber rotisserie, The best turkey, no brine turkey recipe, the best turkey, turkey, bbq, grilling, jaxx drinkwater

Id: vqNh2TDrpxg

Length: 17min 45sec (1065 seconds)

Published: Wed Nov 16 2022