Dave's Guide to the Perfect Turkey

As I mentioned in my previous post, rotisserie cooking is a real tradition in my family. We rotisserie cook a turkey every Thanksgiving and often several times during the year. I learned the craft from my father-in-law and have passed it on to my kids. Here's what we do...

Step 1: Brining - We brine our turkey overnight in a seasoned brine using Alton Brown's recipe (though we don't add the allspice or candied ginger). I was initially skeptical whether brining really makes a difference. Does it make the turkey taste salty? No. Does it really work? Yes. As I understand it, the seasoned brine first permeates the cells of the meat, then seals them, helping to lock in the juices as the bird cooks. The result: the turkey meat is more moist and tasty, and doesn't dry out as quickly on the platter.

Step 2: Seasoning - Remove the turkey from the brine and pat the exterior dry. Then give it a rubdown with liquid smoke seasoning. I prefer Werther's Liquid Smoke, a hickory seasoning available at many grocery stores. Season the cavity with a drizzle of liquid smoke and several shakes of garlic salt. Shake garlic salt on the outside as well (you may wish to wait until the bird is on the barbecue).

Step 3: Tying - It's important to tie the turkey securely, because the turkey is not only turning around on the rotisserie for a couple of hours; it's shrinking a bit as it cooks, and you don't want the turkey flopping around on the spit. Using thick cotton twine (never nylon), tie the ankles together. Then run some twine around the bird about "hip high" to secure the thighs and legs, and also around the breast to secure the wings. You may also wish to run some twine diagonally. Better to secure the bird too much than too little.

Step 4: Skewering - Next, insert the spit through the turkey, press the forks into the meat and lock them down. It is very important to get the bird balanced on the spit. Turkeys are very breast-heavy, and if the weight is not evenly distributed, the motor will lug as it turns the bird, and could overheat. To check, once the bird is locked onto the spit, grasp the spit loosely on both ends and raise it up (as if it were on the barbecue). If one side of the turkey rotates too quickly to the bottom, adjust until it's fairly balanced. Note: It really helps for the rotisserie to have a counterbalance. That will let you fine tune the balance once you put the turkey on the barbecue.

Step 5: Cooking - If your barbecue has a special element at the back for rotisserie cooking, so much the better. If not, be sure to use indirect heat. I keep the temperature at around 350 degrees. I used to cook it hotter, which made for crispy skin, but it also cooked it too fast, which can sometimes result in a dryer bird. Be sure to have a drip pan underneath the turkey. I fashion mine out of heavy-duty foil. I put a half inch of water or white wine in the drip pan. This does two things: first, it helps the juices from sizzling away when they hit the hot drip pan. Second, it reduces the risk of of flare-ups, should the grease spatter.

Step 6: Monitoring - Check the turkey occasionally as it's cooking, basting periodically from the drip pan. Watch the rotisserie forks, to make sure they don't come loose. Cooking time can vary, because it's harder to maintain a steady temperature with a barbecue vs. an oven. I think 9 or 10 minutes per pound should be about right. When the skin darkens and the bird begins to get that rotisseried look, check the internal temperature with a meat termometer. When it reaches reaches 160 degrees, remove the turkey and let it sit for 15 minutes before carving, to let the juices settle.

That's it! If you have any questions, leave a comment.