11. Mindful Basting.
Basting a turkey will give you perfectly crisp skin and intense flavor, right? Right?? Not necessarily. Practicing mindful basting will though. Basting should begin about ½ way through cooking, so consider the turkey’s weight when cooking. Basting should only be done with the fat and not any liquid drippings, water, or stock that may be being used at the time. Also, you should only baste every 30 to 45 minutes because you don’t want all of that heat to escape your grill – lengthening the cooking time.
12. Use a proper thermometer.
Whatever you do, don’t use the silly popup things the turkey comes with. They don’t work very well and have a high rate of failure. Instead, use a digital thermometer like Napoleon’s Wireless Digital Barbecue Thermometer, an instant-read thermometer, or a probe thermometer. Checking the temperature should be done 1 hour for a small turkey up to 3 hours into the cook for a huge turkey.
Check the temperature by placing the probe into the thickest part of the thigh where it meets the breast. Be careful not to touch the bone or parts of the rotisserie.
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