Rotisserie Turkey Help

[talcorn]

I did an 18lb test turkey the other day, excited that I would have a nice juicy bird, but I must have done something wrong because it was very dry, even the dark meat. I brined the bird the day before and cooked, with the rotisserie attachment, at 325 with a ThermoWorks wireless probe in the breast meat until it hit 157. It got up to 145 pretty quick, in like 2.5 or three hours, but took another three hours to get the rest of the way so it was on for around 6 hours total. Maybe I placed the probe too close to bone? Would that cause an issue? Oh I also had a pan of water in the smoker as well. Any help would be appreciated as my next one is the real deal!

 

[Dougr]

I am not sure why your turkey came out dry. I did a 14lb last year, using a water pan, and it came out very moist. Before I used my rotisserie, I did some research and somewhere, I found that it isn't recommended to do a turkey greater than 14lbs. Perhaps the larger size had something to do with it. The larger the bird, the longer it takes to cook. I also put a whole onion and apple in the cavity to help center the rod. I can't help but think that they also help to keep the turkey from drying out.

Good luck.

 

[OGauge4Me]

To me, that cook was too long. This will be my first cook using the rotisserie and the searwood for a turkey. In the past I have used a rotisserie fir a turkey on a kettle and a WSM with great sucess. I use a Meater probe but I also use a Thermopen 1 and check every time I baste the bird. Plan is to wet brine all day Tuesday, let it dry out in the fridge on Wednesday, and dry brine overnight on Wednesday night.