GLC
Head Chef
Along with the traditional turkey and ham, I did a whole tenderloin on the charcoal rotisserie. My butcher provided the tenderloin, just short of five pounds, trimmed, folded, and trussed. Prepped, rubbed with salt and pepper and rested to room temperature. Basted with mixture of butter, sauteed shallots, thyme, rosemary, horseradish, and mustard. Rotated in Weber kettle type grill over lump oak charcoal to 120-degree F. The interior is somewhat more pink than it appears in the last photo. If it looks like the number of slices is a little short, it's because we spirited away a goodly chunk for later personal use. I will do this again. The whole thing will served a LOT of people. You may keep the turkey.