Rotisserie Cooking a Whole Turkey
You should only rotisserie cook turkeys that weigh 12 lbs. or less.
- Remove the giblets and neck from a thawed fresh turkey. The turkey should be completely thawed for even, safe cooking.
- Drain juices and blot with paper towels.
- Do not stuff your turkey. Cook stuffing separately in a casserole dish in the oven.
- Tie the wings and legs to the body to prevent flopping. Be sure the neck skin is pulled back and caught under string or skewered back.
- Place one spit prong on a spit. Insert the spit from the neck to the tail. Insert the second spit prong and secure it tightly. For the most secure balance, position one prong at a right angle to the other prong.
|One Turkey||Balances best if the spit is slightly toward the backbone since the breast cavity is hollow. Place the turkey in the center of the spit.|
|Two Turkeys||Should be of similar size and shape for the best balance. Mount them on the spit by butting the two turkeys head to tail.|
- Test the balance by rotating the spit in your hands. If it’s unbalanced, re-thread it and tighten the prongs. The turkey must be balanced for even cooking.
- Insert the meat thermometer into the thigh, but not touching the bone.
- Brush the turkey with vegetable oil or spray it with cooking spray for best appearance.
- Place the spit on the rotisserie and grill according to the type of rotisserie being used:
|Covered Charcoal Grill||Arrange coals around the outer edge of the fire pan with the drip pan on the rack adjusted to the lowest position. Maintain medium heat (325° F). For square cookers, adjust the lid to half open. If the cover is closed, open vents.|
|Uncovered Charcoal Grill||Arrange coals around the outer edge of the fire pan with the drip pan on the rack at the lowest position. Maintain medium heat (325° F).|
|Gas or Electric||Follow the manufacturer’s instructions. It’s best to use the oven thermometer on the rack to determine the setting to maintain 325° F.|
- Cook the turkey to an internal temperature of 180° F in the thigh and 170° F in the breast as measured with a meat thermometer.
|Weight||Covered Grill Time|
|4-7 lbs.||1½-2 hrs.|
|7-10 lbs.||1¾-2½ hrs.|
|When cooking two turkeys at one time, the cook time is not doubled. Time is according to individual weight of each turkey, not combined weights.|
|Weight||Covered Grill Time|
|3 lbs.||1¾-2½ hrs.|
Rotisserie Cooking a Boneless Roast
- Thaw the roast completely. Do not remove the inner netting.
- Insert the spit lengthwise through the center of the roast.
- Test the balance by rotating the spit in your hands. If it’s unbalanced, re-thread it and tighten the prongs. The roast must be balanced for even cooking.
- Insert the meat thermometer into the center of the roast at an angle, almost parallel to the roast. Be sure the tip does not touch the spit.
- Brush the roast with vegetable oil or spray it with cooking spray for best appearance.
- Place the spit on the rotisserie and cook over medium heat (325° F) to an internal temperature of 170° F.
- Wrap the roast in foil and let stand 10 to 15 minutes for easier netting removal and carving.