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In this video, Russell & Richard Holden demonstrate how simple it is to prepare and cook your Christmas Turkey on a Weber Rotisserie.
The barbecue is set up for indirect cooking, 190 - 200 degrees C (3/4 chimney of long last briquettes) with vents fully open.
As the Turkey is on the rotisserie, it is self basting and requires little effort from you. Ensure you have a meat thermometer to check that it is cooked.
Some of the accessories used:
Weber Kettle Rotisserie
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Weber Original Instant Read Thermometer
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Weber Large Drip Trays
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Weber Bamboo Cutting Board With Vinyl Layers (Discontinued)
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Every since our oven broke on Xmas day 13 years ago we have been using a Weber BBQ for our turkey - we don't use a rotisserie but just load the coals on each side and put the turkey direct of the bars with a drip tray underneath - this always gives us brilliant turkey every year - crisp on the outside and juicy inside. After an hour, I usually light up a reserve batch of charcoal on the ground in case I need to top up the heat later on.
+Russell Wilson That's great Russell. Do you use the Weber Long Lasting Briquettes? They should last up to 4 hours.
Brilliant. Richard is an inspirational cook and gave us so many ideas when we saw one of his demos
+Alan Hind Thanks! A lot more dates have been added for next year.
looking good guys :) basket full of coals each side, foil try under to catch juices - lovely!
+Chris Arnold Thanks Chris!
Darn that looks good. Great job guys.
That looked delicious
Thanks for the video.
I will be cooking my turkey on the webber this year but without a rotisserie as I need to save up for one.
+Ray mondo You're welcome. Glad to hear you'll be cooking your Turkey on the bbq as well. Let us know how you get on!
It turned out well although I needed to keep topping the coals up .
Great! What coals did you use?
+The Riverside Garden Centre Ltd I used the weber 4hr ones in the White bag.
Very good! What was the temp of your BBQ??
Pls advice how do I decide which heater to use when the rotasserri oven have a heater on top and another below of the rotating bar. Thanks
what is this oil?
Any advice on how to do the turkey on a Spirit E320 Gas version with Rotisserie ? Medium or High ? Indirect heat i assume. Packing on my turkey says 4h58m at 140° oven. What would this equate for the Gas BBQ. Tks any help
+Robbie Weich Hi Robbie, thanks for your message. The principles on a gas BBQ should be the same as the charcoal. Two end (indirect) burners set to medium (so as not to burn the bird) and aim to get the barbecue to 190-200 degrees. If the bird is browning too quickly remember you can put a bit of foil over it at the end and if you feel that it is not brown enough you can add the middle burner for the last 20 minutes or so. Check the turkey from time-to-time and remember you're trying to get to a minimum internal temperature of 75 degrees C (167 degrees F) before it is safe to eat. Hope that helps? Good luck, Merry Christmas and be sure to send us a picture of the finished meal!
+The Riverside Garden Centre Ltd Thanks a tonne Guys! THis will help a lot - Looking fwd to doing it and will send you a pic of the end results!!
Robbie Weich how did it turn out?
It seems to me that the important part of this video would be the charcoal set up on the Weber? This wasn't discussed at all?
Use the charcoal baskets one at each side and put a Weber drip tray in the middle and use a full chimney of briquettes to fill up both baskets
How hot do you cook this at? And how have you set up the charcoals? (To the sides, or a full bed, how many,)
+get953
Watch the video? It says clearly on the video “The barbecue is set up for indirect cooking, 190-200 degrees C (3/4 chimney of long last briquettes) with vents fully open."
indirect means coals are to the sides not beneath, the foil drip tray is placed there to catch the fat.
+Curly Barnes just watched again. They don't say and no writing comes up on the screen (using my phone)
+get953 We've now added that information to the description. Sorry, it doesn't seem to show up on the phone.
+get953 Hi sorry to hear that! but the text I put in "Quotes" was the exact text displayed on screen from 5.08 - 5.40.
+Curly Barnes Thanks for that. Just checked on my pc, the text shows up. But on my i-phone and i-pad it does not.
Having it in the description will be useful.
Hi, when cooking the turkey without the rotisserie using indirect cooking, do you have to wrap the turkey in foil? Sorry I am a novice!
+Ian Burrell Hi Ian. You don't have to but if after a while you see the skin is getting over cooked then you can use foil to wrap it for the rest of the cooking time.
You've probably sussed this out by now, but in case not...I have weber'd 6.5 kg turkeys for Christmas for years (no rotor - just indirect). I never wrap it in foil. But rather, slide foil panels down the outsides of wings and thighs to form a loose heat shield from the coal baskets. ie take 4 x square foil sheets (say 30 x 30 cm). Fold each in half and crease - give double thickness. Then slide each vertically between grill bars down to sit snugly between basket and drop tray. Still crispy outside and no foil sticking to skin.
DO NOT! ROTISSIER YOUR CHICKEN or TURKEY ! UNTIL ITS BRINE! You can thank me later! It beat EVERY METHOD HANDS DOWN