Yes, 3 years in my grandfather’s time
1.5 years in my term
1 year after
Now 6 months
The current government now focuses on mercenaries.
Yes, my 3 children are with me and we are very happy with them. I love crowded families. Thanks.
This is American Turkey, not Turkey Turkey, big difference 
To be honest, it does look pretty darn good on that picture you posted.
My wife bakes a pretty good turkey with stuffing and all, but really, it’s hard to beat the turkey that comes off of a rotisserie. The skin is tough, which protects and stops the moisture from releasing from the turkey, let me tell you it is better then any turkey I tasted, plus with the Rub on the outside, unreal.
I’ll agree that barbecued turkey is better than baked, but turkey fried deep-fried in peanut oil is better.
Great talking to you the other evening
I respectfully disagree to the point where we need a cook off, there is no way that you can make a better turkey using ground grubbers and their oil, compared to a good but mild Dry Rub marinated/permeated through the meat, and allowing that said Turkey to get mounted on a spit, put in the cooker and right below have some nice hot charcoal coals and also wood pellets for the smoky flavor, this said Turkey releases its oil from it’s own skin and constantly bastes it’s own meat. (Just like the Dove Soap “I love my own skin” commercials) 
You’re trying to tell me that you extract oil from ground grubbers and use that… 
Cheers 
Glenn Schroeder
That statement made my mouth watery, it’s the type of thing you’d hear in a commercial 
I’m with you Alex, all this chat about roasting / barbequing has got my stomach rumbling. I feel like chicken tonight. (any fowl will do) ><
Now that’s Foul
You could try our Turpiggy
That pig needs to learn appropriate behavior…sniffing…yuck. <()>
You got your head turned the wrong way on that Idea, the pigs inside the turkey is only to keep the turkey from excessive moving, which will knock most of the meat off as it’s getting ready.
I actually ran into an, almost, a really bad issue on that job, I needed to have the pig ready by 3:30 last Fri and about 1:45 I noticed that we got a problem. We needed to deliver the pig whole and serve it as well, so the problem was that the pigs face that was inside the turkey didn’t absorb any smoke and was actually white, so I yelled SOS to my wife and had to actually hack that Turkey off the spit. Lucky for us it took that hour & a half to smoke it up to where you couldn’t hardly see it, so I’m thinking that’s the last time you’ll see that in my Rotisseries 
Man that looks amazing! I’ve always wanted to go whole hog, but tackling an entire piglet is intimidating to say the least. Maybe you can try stuffing the turkey into the pig, or better yet a turducken in there. Nah, it’ll probably take forever to get to the right internal temperature, and too much of a good thing can be bad.
My wife tells me that we should cut down on our meat intake and eat more fish. I tell her, ‘when I can fish for cows and pigs we will do just that’.
And put make up on the pig so it looks smoked?
I figured that I would brush on Liquid Smoke if nothing else worked, but came out ok
85 to 90% of our customers are first time Roasters, so we make it easy for ya
John, when and if I make it down there, I’ll be sure to pay you a visit. Our company’s head office can’t be that far away in Lancaster.
No we’re not far let me know when
Roasting entire pieces like these is definetly not easy and it takes a lot more time then most think. I live in one of the more “rednecks” part of Quebec and it’s something we generally do each year on both sides of the family.
This is very similar to what we use in general:
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For guys with 3D printers, this will keep it busy…
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