Tips and Tricks For Rotisserie Grilling Turkey and Chicken



If you are Rotisserie grilling a turkey or chicken here are a few things to avoid and to watch out for when using a rotisserie with poultry or any meat.
In this case we fired up a gas grill with an electric motor to prepare a great outdoor cooking meal.
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Food Home & Garden Learning & Education
Starring:
Bill West
Written by:
West
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16 thoughts on “Tips and Tricks For Rotisserie Grilling Turkey and Chicken

  • January 14, 2020 at 6:52 am
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    get a larger drip pan right under the bird (can be a disposable aluminum baking type) with an inch of liquid underneath… probably need the lid on

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  • January 14, 2020 at 6:52 am
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    Me and my future dad-in-law had a first rotisserie chicken done last night on our new 6-burner char-broil propane grill. What happened was it caught fire and we didnt know it until later on when the flames were coming out from the sides of the grill cover. The chicken was burned and the grill needed to be cleaned. We know it happened due to the fat dripping on the flames. What should we do next time considering we don't have the infrared heater on our grill? Should we keep the cover opened? Thx.

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  • January 14, 2020 at 6:52 am
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    This was a maker's mark (sam's club) grill… not sure they make the same one any more

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  • January 14, 2020 at 6:52 am
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    You don't want to keep the infra-red on the whole cooking time, only the first 20-30 minutes. For the rest of the time use only indirect heat from one of the primary elements.

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  • January 14, 2020 at 6:52 am
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    I do a lot of Roto cooking but was not aware of what caused it to jump like that on occasion. So thank you for that tip. :*)))

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  • January 14, 2020 at 6:52 am
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    I dont even have an infrared element on my grill.Use the 2 outside burners for indirect cooking and maintain between 300 and 325 degrees for about 5 hrs with lid closed.Only open to baste and to take an internal temp. with a quick read thermometer.

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  • January 14, 2020 at 6:52 am
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    Can't believe you did this without removing the temperature pop up button.

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  • January 14, 2020 at 6:52 am
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    @LLLTTTCCC — you usually dont need to.. but you could. I use the bottom burner with a drip pan and veggies… works great and you have a whole meal done at the end.

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  • January 14, 2020 at 6:52 am
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    i never use that back burner….i always do two chickens under 5 lb and i have 4 burners for my grill i turn on the two out side ones. leaving the heat off under the birds and after 2 hours they are done.

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  • January 14, 2020 at 6:52 am
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    thank you for the detaled explination. Most videos, well, almost every video I found just showed the bird turning and didnt say much. Thanks for showing the counter weight and talking a bit about the spit. I have never done rotisserie cooking, and right now am doing a small pork tenderloin. Just started about half an hour ago.

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  • January 14, 2020 at 6:52 am
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    Turned out pretty good… you can see the one side a bit darker than the other. One side ended up a lot darker in the end… still good.

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