Rotisserie Turkey on an infra red gas grill
 

Hi,

I've googled the archives and haven't quite found the answer. After
years of trusty service I have retired my Weber. This year I have a
shiny 48" GE Monogram grill with infra red rotisserie burners. For a
15-16 lb turkey I am assuming about 11 minutes per pound (like on the
Weber), but at what setting on the infra red burner?

I've done chickens on about 75% power, but I think with the larger mass
of a tukey I need to tone it down. Any real world experience out there?

Oh yeas, it will be brined and the cavity will have a few aromatics in
it as well.

Happy Thanksgiving!

Rotisserie Turkey on an infra red gas grill
 

> wrote in message
oups.com...
> Hi,
>
> I've googled the archives and haven't quite found the answer. After
> years of trusty service I have retired my Weber. This year I have a
> shiny 48" GE Monogram grill with infra red rotisserie burners. For a
> 15-16 lb turkey I am assuming about 11 minutes per pound (like on the
> Weber), but at what setting on the infra red burner?
>
> I've done chickens on about 75% power, but I think with the larger mass
> of a tukey I need to tone it down. Any real world experience out there?

Never did one that big. For a 10 pound, I just let it rip on high. I do
most everything on high on mine but YMMV.

Rotisserie Turkey on an infra red gas grill
 

> wrote in message
oups.com...
> Hi,
>
> I've googled the archives and haven't quite found the answer. After
> years of trusty service I have retired my Weber. This year I have a
> shiny 48" GE Monogram grill with infra red rotisserie burners. For a
> 15-16 lb turkey I am assuming about 11 minutes per pound (like on the
> Weber), but at what setting on the infra red burner?
>
> I've done chickens on about 75% power, but I think with the larger mass
> of a tukey I need to tone it down. Any real world experience out there?
>
> Oh yeas, it will be brined and the cavity will have a few aromatics in
> it as well.
>
> Happy Thanksgiving!
>

mmmm, an IR rotis that doesn't have just one setting? I'm jealous!

I'd go high for an hour to get a decent sear and then relatively low to let
it cook through. I'm not a time guy...but a temp one. At least 155 in the
thigh, however long it takes and then let it sit 20 minutes or so when done.

Rotisserie Turkey on an infra red gas grill
 

Bob Hayden wrote:
> > wrote in message
> oups.com...
> > Hi,
> >
> > I've googled the archives and haven't quite found the answer. After
> > years of trusty service I have retired my Weber. This year I have a
> > shiny 48" GE Monogram grill with infra red rotisserie burners. For a
> > 15-16 lb turkey I am assuming about 11 minutes per pound (like on the
> > Weber), but at what setting on the infra red burner?
> >
> > I've done chickens on about 75% power, but I think with the larger mass
> > of a tukey I need to tone it down. Any real world experience out there?
> >
> > Oh yeas, it will be brined and the cavity will have a few aromatics in
> > it as well.
> >
> > Happy Thanksgiving!
> >
>
> mmmm, an IR rotis that doesn't have just one setting? I'm jealous!
>
> I'd go high for an hour to get a decent sear and then relatively low to let
> it cook through. I'm not a time guy...but a temp one. At least 155 in the
> thigh, however long it takes and then let it sit 20 minutes or so when done.

I've got a Vermont Castings grill with a rotisserie burner at the back.
I' haven't done a turkey but I've roasted a 10 pound capon. I turned it
down to less than half power. I figured I needed to cook it slower to
let it heat more evenly given it's mass and also that a bigger bird
will be closer to the burner. However you set your burner I agree that
you should cook to temp, not time.

Cam