Gas BBQ Rotisserie'd Turkey advice

Discussion in 'Food and nutrition' started by [email protected], Nov 21, 2005.

  1. Hi All,

    For years and years I've done the Thanksgiving turkey on my charcoal
    Weber. Alas, my Weber is now gone. I have instead, a shiny 48" GE
    Monogram gas grill with a infra red rotisserie.

    It will handle a 16lb turkey no problem, but I am not sure how hoigh to
    set the heat and what sort of a benchmark to use for time. I usually do
    a roasting chicken 4-5 lbs for about an hour on high, but my feeling is
    with a larger turkey the heat should be lower and the per pound time is
    what?

    On my Weber it was eay, indirect heat and 10 minutes per pound.

    Any help?
     
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