Frank Key's Cafe supplies

Has anyone cooked Turkey on a spit before? I need tips.?

I have a Fire Magic grill (Monarch) & am thinking about cooking a 21-22 lb. turkey on my rotisserie. Last year I tried it & had to take it off since it started to flop everytime it turned over to the back end. Can someone give me some pointers on how to secure the bird on the spit? And also the temp setting I should use (med, med-high, etc.)?
I have a commercial grade grill that can hold up to 75 lbs.
Like I said above – I have a Fire Magic Monarch that’s capable of holding up to 75 lbs on the spit. A 21 lb bird isn’t too big.

I don’t think any home product will be able to handle a 20+ lb bird! You’d need a commercial rotisserie for a job that big. The main problem with rotisseries, as you found out, is try to balance them. Also, the drive unit on most rotisseries motors (the part into which the spit fits) is too small, typically only ~ 1/3 of an inch! (8 MM) There’s very little hope of developing enough torque to turn a less-than PERFECTLY balanced 20 lb bird on a drive that small.

I have started to cook a 12 lb turkey on a spit before, but gave it up as I just couldn’t get it to balance, especially as the weight of the bird keeps changing as juices cook out of it!

Here’s how I cook a turkey on the gas grill: I put the rinsed, seasoned, and ready to roast turkey on one side of the grill. I turn off the burner(s) under the bird, close the cover, and then use the remaining burners to keep the temp in the grill ~ 350. Put a foil packet of hardwood/mesquite chips that have been soaked in water for 30 min. on the side of the grill that has the fire. These will smolder, giving the meat that “smokey” flavor that everyone loves. Put a shallow pan, or make a “boat” out of foil to catch the turkey’s drippings: a 20 lb bird will yield two quarts of fluid (at least). You can use these for basting (really unnecessary) or to make homemade gravy.

Stick with roasting, or prepare to shell out big $ for a commercial product that you’ll use once or twice a year.

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