Here Is How It Went Down

Thanksgiving USA 2012. After reading and watching may Youtube videos on how to rotisserie a turkey, I decided on the following series of events.

This was a fresh 10 pound turkey.



I put a few sprigs of rosemary and some garlic cloves in the cavity. Then I stuffed in a large hunk of butter. I salt and peppered the entire bird and wrapped it in foil.


All wrapped up and ready to spin for a few hours at 300 degrees.


Gigi found this freak of nature. It looked like three grapes had fused into a butt looking fruit.


A few hours later, I removed the foil and began browning and lightly smoking the turkey with apple wood.


I walked the dogs a lot.


In about 45 more minutes this emerged at an internal temp of 170. I let it rest 30 minutes before carving.

It was moist, lightly smokey, and damn good.