Turkey on the Joetisserie

I was so happy with my turkey last year I decided to cook it on the Joetisserie again.  The nice thing about doing it on the grill, is it really makes clean up a snap, all your grease and junk falls right into the fire.  I have learned few tricks over the years that were particularly helpful for this particular cook. 

TURKEY PREP:

I defrosted the turkey over the course of five days to make sure it was good and defrosted, then I removed the neck, innards, gravy packet, and all the other items you might expect.

I trussed my turkey using a new trussing method that I discussed in this posthttp://www.backyardmovies.net/joetisserie-turkey-2/.  Since this was going to be a longer cook, I went ahead and doubled up on the string to make sure the turkey didn’t come apart during the cook. 

 

SEASONING:

I just used salt and pepper to season the turkey.

EQUIPMENT:

Kamado Grill

Royal Oak Charcoal

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Octoforks

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GRILL PREP:

I prelit the grill several hours before the cook, I had the Tip Top Temp on it, so the plan was for it to hold the temp until I could get back and put the turkey on.  It was very, very, windy, so this ended up being a bit of a mistake.  The Joetisserie is a good fit, but it isn’t a perfect fit and the wind forced itself into every nook and cranny and the grill was almost 800 degrees by the time I was ready to put on the turkey.  If you are keeping track at home, this is waaaaay too hot for cooking a turkey.  I spent a fair amount of time trying to get the grill back down to temp.

THE COOK:

I ended up cooking the turkey (~10lbs) at approximately 350 degrees and it took approximately 3 hours for the turkey breast to reach an internal temp of 165 degrees.  I battled temps throughout the cook and ended up placing a smoking stone on top of the goals to keep the turkey from being exposed flames.  I love the Octoforks but you do have to check them regularly to ensure that the thumbscrews haven’t come loose.

 

FINAL RESULTS:

Even in the face of the many challenges I faced throughout this cook, the end results was pretty damn good.  We ended up eating much later than I intended and while frustrating for my family, they were more than pleased with the end result.  I continue to be impressed by the results of the Joetisserie.

 

 

 

 

 

 

 

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