Man, Meat, Fire.......Beer!

[O]

If it were a chicken I would have left the two halves connected, but the turkey would have been too big to move around on the grill, so I halved it.  I also brined it for three days, then olive oil and seasonings before grilling.  I've done it with wood duck before, but just cut through the breastbone, then sort of smash it flat with the palm of my hand. 
I'm sure there's a Julia Child YouTube video on how to do it.

[rgfixit]

I get it. I've done that by removing the breastbone and rib cage leaving everything connected by the backbone.

That was a 4 lb chicken and it took about 1:45 to cook on the rotisserie. It was marinated with rub, lemon juice and Italian dressing. I strained the marinade and injected the meat before cooking it. Saved a bit for basting.

Rg

[WANNAKETCHUM]

If it were a chicken I would have left the two halves connected, but the turkey would have been too big to move around on the grill, so I halved it.  I also brined it for three days, then olive oil and seasonings before grilling.  I've done it with wood duck before, but just cut through the breastbone, then sort of smash it flat with the palm of my hand.  
I'm sure there's a Julia Child YouTube video on how to do it.

O...

That's pretty much how I do it and yea, there's a pile of YouTube videos on how to do it. Nothing to it really, only takes a sharp knife and a minute of your time.

WK

[O]

Wanna....

I did slice my finger with the game shears when I was doing it.  Not careful enough.  Passed out on the back porch and my wife took me to Urgent Care for 6 stitches.  That turkey got his revenge on me for sure!

I brine my Thanksgiving bird too, then stuff and bake the traditional way. 

[Mac Attack]

I brine my Thanksgiving bird too, then stuff and bake the traditional way.  

Started brining turkeys about 6-7 years ago
Will always do it
The juiciness it creates is nutz
We stopped stuffing birds 20 years ago
Just not worth the chance of getting sick
Botchalism is bad juju
Besides, bird takes less time to roast unstuffed

[WANNAKETCHUM]

Started brining turkeys about 6-7 years ago
Will always do it
The juiciness it creates is nutz
We stopped stuffing birds 20 years ago
Just not worth the chance of getting sick
Botchalism is bad juju
Besides, bird takes less time to roast unstuffed

Attack,

That's for sure... I knew a family of  five years ago that spent the entire Thanksgiving weekend in the hospital because the Mrs. was in a big hurry to get dinner on the table and served a stuffed bird that was not fully cooked. My Mrs. and I never stuff a bird, the stuffing is always made as a side dish. And I always use a meat thermometer for all meats I/we cook, never trusted those little plastic "pop up" things. I like my red meats medium-med. rare but poultry has to be 180 or it stays on the heat.

WK

[Mac Attack]

Yup!

[rgfixit]

You have to use a reliable digital thermometer.....especially for poultry. I've had brined turkey.....it's ok. Im not sure about leaving a poultry product to steep for more than  day in the fridge. For the family thanksgiving we do an oven bag..not stuffed. Beef I like on the rare side. My Bride likes it like shoe leather. Not easy.

On the rotisserie, a small turkey takes about 4 hours at an average 325. When the leg wants to fall off, it's time to check the temp.


On another note, we just cooked up some 1/4 lb Zwiegless skinless Frank's for din. Dang.....that's a dog and a half.

Rg

[Mac Attack]

only one "s" Bob.

But, yup, a hell of a dog.

I keep their smokers running.

 

[WANNAKETCHUM]

Boar's Head makes a d**n fine German style frank in natural casing if you like em' that way... I know I do 

WK

[rgfixit]

only one "s" Bob.

But, yup, a hell of a dog.

I keep their smokers running.

 

But.....I ate more than one

Sorry.....you can't retire! There must be smoke for ZZWWIIEEGGLLEESS!

Rg

[Mac Attack]

But.....I ate more than one

Sorry.....you can't retire! There must be smoke for ZZWWIIEEGGLLEESS!

Rg

d**n!
A loophole!

I do a lot of smokehouses from Buffalo to Syracuse

[rgfixit]

You get samples?

Rg

[Mac Attack]

You get samples?

Rg

yes.

at Zweigels.
They have it at breakfast time sometimes when I'm there.

[O]

We stopped stuffing birds 20 years ago

I actually stuff mine with pasta. (Very small tubitini size) and cheese, the giblets, etc and several other items.  It's our traditional family recipe that we grew up on.  I've only had "regular" stuffing 2 or 3 times in my life.   We make an extra bowl of it because it is a high demand item at the holiday table.   Instant thermometers are a must, I yank out the ones inserted into the bird. Useless.

I've been looking for store made sausage in the Syracuse area.  Any one have suggestions?  I don't care for Gianelli or Wegmans sausage, and all the old Italian delis are long gone.