Cooking a juicy and delicious turkey is the highlight of many holiday meals. While roasting a turkey in the oven is traditional rotisserie turkey has become increasingly popular. The self-basting action produces exceptionally moist meat and the turkey gets evenly cooked by rotating over the heat source. But can you actually fit two turkeys on one rotisserie at the same time?
The short answer is yes, you can rotisserie two turkeys simultaneously on a grill with the proper setup. However, there are some important considerations to keep in mind. In this article, we’ll provide a complete guide to successfully rotisserieing two whole turkeys.
Is Rotisserieing Two Turkeys Possible?
Rotisserieing two turkeys on one spit is definitely achievable with the right equipment and technique, Many grill manufacturers even provide instructions specifically for cooking two birds at once
That said, there are limitations. Most experts recommend limiting your turkeys to no more than 10-12 pounds each when doubling up Going much bigger can make balancing difficult. You’ll also need a grill with a large capacity rotisserie kit.
Tips for Rotisserieing Two Turkeys
Follow these tips for the best results when rotisserieing two turkeys simultaneously:
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Choose turkeys of equal size and shape. Similar proportions are key for even cooking and proper balancing.
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Butt the tails together. Position the turkeys head-to-tail, with their tail ends touching right in the middle of the spit.
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Truss tightly. Make sure wings and legs are bound close to the body so nothing can flop around.
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Distribute weight evenly. Insert spit prongs at identical spots on each turkey to balance the load.
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Combine cooking times. Don’t double the time. Cook to doneness based on the weight of each individual turkey.
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Use a meat thermometer. Insert a probe in the thickest part of each thigh to monitor temperature.
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Baste frequently. Brushing with oil or basting liquid helps brown the skin evenly.
Step-by-Step Guide to Rotisserieing Two Turkeys
Here is a complete step-by-step walkthrough for rotisserieing two whole turkeys on one spit simultaneously:
1. Thaw and Prepare the Turkeys
- Completely thaw turkeys in the refrigerator until no ice remains.
- Remove neck and giblets from cavities. Pat dry with paper towels.
- Truss both turkeys tightly, securing the wings and legs close to the breasts.
- Tuck wing tips under shoulders to avoid burning.
2. Season and Oil the Turkeys
- Generously season the cavities and exterior of both turkeys with salt, pepper, and any other desired seasoning.
- Rub the skin all over with oil or softened butter. This helps brown evenly.
3. Mount the Turkeys on the Spit
- Slide prongs onto each end of the spit.
- Pierce one turkey straight through from tail to neck.
- Pierce the second turkey in the same manner.
- Butt the tail ends together in the middle of the spit.
- Tighten prongs securely to hold both turkeys in place.
4. Balance and Install the Spit
- Carefully balance the loaded spit in your hands to test stability.
- Adjust prongs if needed until weight is distributed evenly.
- Place spit on rotisserie brackets and turn on motor.
5. Grill the Turkeys
- Grill over indirect heat at 325°F, rotating continuously.
- Monitor temperature in each thigh using two meat thermometers.
- Brush with oil and baste periodically while grilling.
- Cook to 170°F in the breast, 180°F in the thigh.
6. Remove, Rest, and Carve
- When done, remove spit from grill and carefully slide off each turkey.
- Allow to rest 15 minutes before carving.
- Slice breast meat and serve!
And that’s it! Follow these tips and you’ll have perfect rotisserie turkeys ready for your holiday table. Just be sure to pick turkeys of similar size, truss them tightly, balance the spit, and use meat thermometers to guarantee ideal doneness.
Frequently Asked Questions
Still have questions about rotisserieing two whole turkeys at the same time? Here are answers to some common queries:
How long does it take to rotisserie two 10-12 pound turkeys?
You can estimate 12-15 minutes per pound. So two 10 pounders will take about 2 hours at 325°F, while two 12 pounders will need around 2.5 hours.
Should I stuff the turkeys if rotisserieing two?
No, do not stuff turkeys being rotisserie cooked. Stuffing makes balancing more difficult. Cook stuffing separately.
What kind of grill is needed to rotisserie two turkeys?
You’ll need a large grill with a heavy duty motorized rotisserie kit. Gas, charcoal, and electric grills can all accommodate two turkeys if properly equipped.
Should I brine or inject flavor into the turkeys?
Absolutely! Brining or injecting is highly recommended to make rotisserie turkeys extra juicy and flavorful.
What if one turkey cooks faster than the other?
Check each bird’s temp individually and remove ones that are done while returning undercooked ones to the grill briefly.
Get Perfectly Cooked Rotisserie Turkeys for the Holidays
During the holidays, rotisserie turkey is a showstopping alternative to oven roasting. With the right guidelines, you can successfully rotisserie two whole birds at once. Pick similarly sized turkeys, truss them tight, balance the loaded spit, and use meat thermometers to guarantee ideal doneness. In just a few hours, you’ll have moist, golden brown turkeys ready to grace your holiday table.
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Putting a chicken on the rotisserie is second nature, turkeys, however, do not seem to get as much spinning love. I find this a missed opportunity, as a rotisserie turkey is one of my favorite preparations. The self basting action of the rotisserie’s spin makes for an almost foolproof dinner. I’ve never had a dry and disappointing turkey. Ever.
Maybe the thought of spinning a 14 pound bird seems daunting. Don’t worry, it’s not. As the saying goes, if you can spin a chicken, you can spin a turkey. It’s that easy.
While I have grilled rotisserie turkeys on both my Summit Grill Center and Performer, the kettle is my grill of choice. Turkey’s are big, obviously, and the Kettle Rotisserie ring provides more than enough vertical space for such a big piece of poultry.
If you are planning to wow your guests at your next holiday gathering, look no further than the rotisserie. There is nothing more tasty than a dizzy turkey.
What you need : 1 fresh or thawed turkey, 12-16 pounds olive oil salt and pepper butcher twine
Prepare the grill for indirect medium high heat, 350-400 F.
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When using the rotisserie, I mound all of my charcoal to one side of the grill.
Use a Char-Basket Charcoal Fuel Holder and an aluminum drip pan to help out.
With a pair of kitchen shears, remove the wing tips.
Wing tips do not have a lot of meat and worse, they are apt to burning if they stick out from the body. They are worth losing.
Generously salt and pepper both the inside and outside of the turkey.
Lightly rub olive oil all over the skin.
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For a rotisserie turkey, I up my trussing.
Not only do I tie the legs together and wrap the body, I also add additional trussing up over the wings. The last thing we want after hours of spinning is a wing to break loose and burn.
Mount the turkey on the spit.
Push the forks together before tightening the set screws, so that the turkey is compact and secured.
Place the spit on the grill.
If grilling with the rotisserie ring, be sure to set the counterweight to the side opposite of the breast meat. This helps balance out the turkey and reduces stress on the rotisserie motor.
For a 14 pound turkey, figure about 2 to 2 ¼ hours of grilling, when the deepest part of the thigh reads 170 F with an instant read thermometer or iGrill to easily monitor your turkeys temperature.