Скачать или смотреть Rotisserie Turkey on the Grill

How to Cook the Perfect Rotisserie Turkey – Juicy, Crispy, and Full of Flavor! I’ve cooked Turkeys a lot of different ways… but this Rotisserie Turkey experiment on my Primo Grill had some of the best flavor of all the birds I’ve smoked.

#rotisserieturkey #grilledturkey #howtobbqright

WHAT MALCOM USED IN THIS VIDEO:
Primo Grill & Rotisserie Attachement https://www.primogrill.com/
Killer Hogs Bayou Blend - sold exclusively at WalMart - Malcom’s Bird Brine https://bit.ly/H2Qbirdbrine
Meat Bags https://bit.ly/H2QMeatBags
Thermoworks RFX Wireless: https://alnk.to/3co6ix0

Rotisserie Turkey Recipe
Ingredients:
1 whole turkey 10-12lb 
8oz Malcom's Bird Brine
1 gallon water
1 bottle cooking spray
1/4 cup Killer Hogs Bayou Blend Cajun Seasoning

Directions:
1. Place the turkey in a brine bucket lined with a meat bag. Add the Bird Brine and cover with water. Refrigerate for 24 hours.
2. Remove the turkey from the brine and pat dry with paper towel. Truss the bird with butcher twine to keep the wings and legs secure and stuff the cavity with the peeled onion and an apple. 
3. Run the spit through the turkey and secure it with the meat forks on each end.
4. Fire up a pit set up for rotisserie cooking - I used my Primo grill and Royal Oak lump charcoal running at 375°F the entire cook.
5. Place the spit on the Primo and start the motor. Spray the skin with an even coat of cooking spray and season with the Bayou Blend Cajun Seasoning. 
6. Cook the turkey for 45 minutes then rake the coals to the sides. Continue cooking until the internal temperature in the breast reaches 160°F.  
7, Remove the spit from the grill and rest the turkey for 20 minutes before carving. The final internal temperature should be 165°F in the breast and 175°F in the dark meat.  

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