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Turkey for Christmas
A friend of mine sent me this picture, what a great way to cook a turkey, it was moist and delicious! I asked him how he got it so moist and cooking times…here is his reply: '
'Grabbed a packet stuffing and added some onion, garlic and sausage meat all mixed together. Jammed that inside, sowed the bird up. Stuck it onto the rotisserie shaft so that it was balanced and would not flop about. Tied it up so it would not escape. Put a pan of water under it to help keep it moist and to catch any oils and fats from it (makes it easy to clean up afterwards as well) Basted with some olive oil, salt and pepper and set it going. Temp was about 200 (just one end burner required to maintain that) Drooled for the next two and a half hours until it looked like it was cooked. Removed from BBQ , let it rest while sampling another beer or two and served it up. No complaints, lots went back for seconds, so must have got it right. Happy days..!'
All on a rotisserie………
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