Rotisserie Turkey

Rotisserie Turkey Recipe

Here are a few tips for grilling your turkey on a Green Mountain Grill: * Preheat your grill to 350 degrees Fahrenheit. * Oil the grates of your grill. * Place the turkey on the grill, breast side up. * Close the lid and cook the turkey for 2-3 hours, or until the internal temperature reaches 165 degrees Fahrenheit.

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Using the spice blended with sugar, rub down the turkey generously with the spice rub inside and out. Place the turkey breas t side up an all vents on full open mode, once the Green Mountain Grill has come to temperature, inside the GMG. Close the main unit door and allow the turkey to smoke and cook for 1.5 hours at 335 degrees, after 1.5 hours reduce the temperature on the unit to 195.

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Flip the turkey to breast side up (legs up) directly on the grill grates. 11. Insert meat temp probe into the fattest part of the breast. 12. Increase temperature to 275° F. 13. When the meat temperature reaches 155° F. Brush on melted Butter. Since the skin is already crispy by then, it will enhance the flavor. 14.

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Remove from heat, cool to room temperature, and refrigerate to 40°F. In large non-reactive container, combine brine with cold water. Set turkey in brine, breast side down, placing a weight on top to keep turkey submerged if necessary. Place in refrigerator and let brine for 8 to 16 hours. Remove turkey from brine and pat dry with paper towels.

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Prep the potatoes by tossing them in melted butter and seasoning to taste with salt, set them aside. Combine the garlic powder, rosemary, paprika, salt, and pepper in a bowl. Season the turkey breast and then carefully slide onto the rotisserie spit rod. Fill the rotisserie basket with the potatoes and add that to the spit rod.

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Place one spit prong on a spit. Insert the spit from the neck to the tail. Insert the second spit prong and secure it tightly. For the most secure balance, position one prong at a right angle to the other prong. Test the balance by rotating the spit in your hands. If it's unbalanced, re-thread it and tighten the prongs.

Rotisserie Turkey

Turn the grill on and set it to 275°. When that temperature stabilizes, put the turkey in the grill. Cook for 15-20 minutes per pound or until breast reaches 160°F and thighs are around 180°F+. Use the meat probe the thickest part of the breast, about 3/4″ away from the bone.

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Note: If the standard method of cooking rotisserie turkey id desired, set the grill temperature for 350°F and cook 2 1/2 hours. 7. Remove turkey from grill and let it rest on a cutting board, with a trough, for 30 minutes. 8. Reserve the rotisserie apple, and slice for the garnish.

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Ingredients: Simple Rotisserie Smoked Turkey Turkey, ours was 14 pounds; GMG's Poultry Seasoning; Duck Fat cooking spray; Backyard BBQ A Wood Pellet Grill Recipe Cooking Directions: Simple Rotisserie Smoked Turkey I am wanting a blend of fruitwood and coffee smoke for todays cook. So, fill the hopper with GMG's Fruitwood Blend BBQ Pellets.

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23 Pound Turkey Smoked 11.5 Hours on Green Mountain Grills DB. How to smoke a very large turkey on a Green Mountain Grills Daniel Boone Pellet Smoker. No m.

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A beginners guide to using a rotisserie on a pellet grill. Green Mountain Grill or Traeger..this is a rotisserie primer.

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Submerge the turkey in the brine, and refrigerate for 12 hours. (if you're pressed for time, brine for at least 4 hours, but no more than 24 hours). Truss and spit the turkey: One hour before cooking, remove the turkey from the brine, and pat dry thoroughly with paper towels. Fold the wingtips underneath the bird, then truss the turkey.

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Prepare the rotisserie grill by removing grate and placing a drip pan in the center. The pan should be big enough to hold the turkey itself. Light the grill and let it heat up. If using a charcoal grill, make a medium fire around the drip pan. With gas, turn the burners to medium, but generally follow the manufacturer's instructions.

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1 gallon iced water. Prepping the turkey- Prepping a turkey is about as easy as it gets, start by removing any excess skin and removing the bag and neck from the cavities. Then fold the wing tips behind the back of the bird and put on a cooking rack placed in a tin tray. Compound Butter- This is the secret to crisp skin and a moist turkey.

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Preheat the rotisserie grill to 300F. In a microwave-safe bowl, combine the butter, kosher salt, garlic, and herbs. Microwave the ingredients on high for about one minute or until the butter fully melts. Remove the bowl from the microwave oven. Stir the mixture and set aside for five minutes.