Rotisserie

Use the rotisserie method to cook and brown your turkey evenly as it rotates over the heat source. This method works best with turkeys that are 12 pounds or less. If you need more than 12 pounds of turkey for your gathering, cooking two smaller turkeys is better than trying to cook oone large turkey with the rotisserie method.

Whole Turkey

1. Remove giblets and neck from thawed fresh turkey. Drain juices and blot with paper towels. Turkey should be completely thawed for even, safe cooking.
2. Do NOT stuff. Cook stuffing separately in a casserole dish in the oven.
3. Tie wings and legs to body to prevent flopping. Be sure neck skin is pulled back and caught under string or skewered to back.
4. Place one spit prong on spit. Insert spit from neck to tail of turkey. Insert second spit prong and secure tightly. For most secure balance, position one prong at a right angle to the other prong.
   • One turkey balances best if spit is slightly toward backbone since breast cavity is hollow. Place turkey in the center of the spit.
   • Two turkeys should be of similar size and shape for best balance. Mount on spit by butting the two turkeys head to tail.
5. Test balance by rotating spit in hand. If unbalanced, re-thread and tighten prongs. Turkey must be balanced for even cooking.
6. Insert meat thermometer into thigh, not touching the bone.
7. Brush turkey with vegetable oil or spray with cooking spray to prevent drying of skin.
8. Place spit on rotisserie and grill according to type of rotisserie being used:
   • Covered Charcoal Grill: Arrange coals around outer edge of fire pan with drip pan on rack adjusted to lowest position. Maintain medium heat (325 degrees). For square cookers, adjust lid to half open. If cover is closed, open vents.
   • Uncovered Charcoal Grill: Arrange coals around outer edge of fire pan with drip pan on rack at lowest position. Maintain medium heat (325 degrees).
   • Gas and Electric Grills: Follow manufacturer’s instructions. Best to use oven thermometer on rack to determine setting to maintain 325 degree temperature.
9. Cook turkey to internal temperature of 180 degrees in thigh and 170 degrees in breast.

Doneness Schedule

Note: When cooking two turkeys at one time, time is not doubled. Time is according to individual weight of each turkey, not combined weights.

Boneless Roasts

1. Thaw roast completely. Do not remove the inner netting.
2. Insert spit lengthwise through center of roast. Check balance as described in Whole Turkey instructions.
3. Insert meat thermometer into center of roast at an angle, almost parallel to roast. Be sure tip does not touch spit.
4. Brush with vegetable oil or spray with cooking spray to prevent drying.
5. Place spit on rotisserie and cook over medium heat (325 degrees) to internal temperature of 170 degrees for breast.
6. Wrap in foil and let stand 10 to 15 minutes for easier netting removal and carving.

Doneness Schedule