Spit/Rotisserie Turkey
Cooking chicken on a spit or rotisserie produces a juicer, self-basted culinary delight. The secret is in the slow cooking. For instructions on how to cook a turkey using this popular method, follow the tips below.
- Remove neck and giblets from body cavities, and rinse turkey inside and out. Pat dry.
- Do not stuff a turkey intended for the grill or rotisserie.
- Season turkey as desired; marinating overnight helps flavor penetrate the meat.
- Skewer neck skin to back; secure drumsticks with string or nylon leg clamps. Tie twine around breast to hold wings flat.
- Insert spit rod into turkey, just below the breast bone and bring out through the tucked-in tail, under the secured drumsticks.
- Fasten spit prongs firmly, at right angles to each other, into end of turkey. Be sure turkey is centered and balanced evenly as rotisserie rotates.
- Insert meat thermometer into thickest part of inner thigh, not touching the bone.
- Place spit on rotisserie, allowing approximately 25-35 minutes per pound for cooking.
- Keep charcoal fire up to temperature by adding more coals every 20-30 minutes as needed.
- Turkey is cooked when meat thermometer reads 180-185ºF at the thigh.
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