This year I wanted to try out the rotisserie feature of the my Searwood 600. For Thanksgiving. I brined my 14.5# turkey in Meat Church's Bird Baptism Brine. I put it on the rotisserie using Knotty Wood's Plummond and the Royal Oak's charcoal pellets. I seasoned it with SPG followed by JDQ's Sweet BBQ Rub. I melted a stick of butter, inside my Searwood, with sage, thyme and rosemary infused in it. I basted the turkey every 30 minutes, or so. It took a little over 3 hours, at 325°, to cook it to 165°. If you haven't tried it yet, try the Turkey and/or Chicken trusser.
The turkey turned out very moist and flavorful. If you haven't tried the rotisserie feature, what's stopping you?
The turkey turned out very moist and flavorful. If you haven't tried the rotisserie feature, what's stopping you?
