When it comes to cooking a whole turkey the rotisserie method consistently delivers tender juicy meat with crispy, golden skin. But is rotisserie really the best way to prepare turkey? Let’s explore the pros and cons of rotisserie turkey.
What is Rotisserie Cooking?
Rotisserie cooking involves slowly rotating meat on a spit over a heat source. The rotation allows the turkey to cook evenly by self-basting in its own juices.
A rotisserie can be powered by hand cranking or by an electric motor Both gas and charcoal grills often come with rotisserie attachments. You can also purchase countertop rotisserie ovens.
Benefits of Cooking Turkey on a Rotisserie
There are several advantages to choosing the rotisserie cooking method:
-
Even doneness – Rotating exposes all sides to heat for uniform cooking. No need to worry about underdone areas.
-
Self-basting – Turkey continuously self-bastes in its melting fat and natural juices. This keeps the meat incredibly moist and tender.
-
Crispy skin – The turkey’s skin roasts to a gorgeous mahogany color and gets ulta-crispy from the hot circulating air.
-
Added flavor – Stuffing the cavity with aromatics like lemons, onions, herbs infuses the meat with flavor.
-
Frees up oven space – Rotisserie cooking doesn’t tie up your oven for other dishes.
-
Fun presentation – Serving a whole rotisserie turkey makes a visually impressive centerpiece.
Step-by-Step Rotisserie Turkey Tips
Follow these tips for rotisserie success:
-
Choose a turkey under 12 pounds. Larger birds may be unbalanced.
-
Truss the legs and wings tightly so they don’t flop while rotating.
-
Securely mount the turkey on the spit, balancing it carefully.
-
Stuff the cavity with lemons, onions, fresh herbs for flavor.
-
Apply an herb rub under and on the skin for seasoned meat.
-
Use a meat thermometer to verify doneness of 170°F breasts, 180°F thighs.
-
Let the turkey rest 20 minutes before carving for juicy results.
Should You Brine the Turkey?
For the juiciest meat, it’s highly recommended to brine the turkey before rotisserie cooking.
Brining involves soaking the raw turkey in a saltwater solution which helps:
- Season the meat thoroughly
- Makes it incredibly moist and tender
- Adds flavor like citrus, herbs, and spices
After brining, pat the turkey dry before trussing and mounting on the spit. The two techniques together ensure succulent, well-seasoned meat.
Rotisserie vs Oven Roasted vs Smoked Turkey
How does rotisserie turkey compare to other whole turkey cooking methods? Here’s a breakdown:
Rotisserie
- Self-bastes for moist, tender meat
- Delivers flavorful crispy skin all over
- Provides even doneness
- Faster than oven (less than 3 hours)
Oven Roasted
- Relies on hand basting for moisture
- Can have uneven cooking
- Takes 3-4 hours to roast in the oven
Smoked
- Infuses delicious smoke flavor
- Skin is not as crispy
- Takes 4+ hours to fully smoke
- Requires special equipment
For evenly cooked turkey with crispy skin in a reasonable timeframe, rotisserie is hard to beat. It’s quicker than the oven or smoker but still infuses great flavor.
Frequently Asked Questions
What size turkey is best for rotisserie cooking?
Stick to turkeys less than 12 pounds. Larger birds may be unbalanced and won’t cook evenly on a rotisserie.
Should I brine or inject a rotisserie turkey?
Yes! Brining or injecting ensures a flavorful, moist interior. Just be sure to pat the skin dry after removing from the brine.
What temperature is rotisserie turkey done?
Cook to an internal temperature of 170°F in the breast and 180°F in the thighs. Let rest 20 minutes before carving.
How long does it take to rotisserie a turkey?
Whole turkeys under 12 pounds take 2-3 hours at a medium 325°F temperature.
Can I stuff a rotisserie turkey?
No, do not stuff a rotisserie turkey. Cook the stuffing separately to ensure food safety.
Putting It All Together
When prepared properly, rotisserie turkey is hard to top. The self-basting action delivers incredibly moist, tender meat. Crispy skin covers the entire exterior.
Be sure to brine before cooking. Truss securely and balance on the rotisserie spit. Cook over medium heat until the breast and thighs reach the proper temperature.
Let the turkey rest before serving for flavorful juices and easier carving. Serve this golden bird as your feast’s crowning centerpiece!
The rotisserie method consistently produces juicy, evenly cooked turkey with gorgeous crisped skin. For delicious holiday birds or anytime meals, rotisserie turkey definitely delivers.
Remove Product? Are you sure you want to remove the following product from the cart?
Putting a chicken on the rotisserie is second nature, turkeys, however, do not seem to get as much spinning love. I find this a missed opportunity, as a rotisserie turkey is one of my favorite preparations. The self basting action of the rotisserie’s spin makes for an almost foolproof dinner. I’ve never had a dry and disappointing turkey. Ever.
Maybe the thought of spinning a 14 pound bird seems daunting. Don’t worry, it’s not. As the saying goes, if you can spin a chicken, you can spin a turkey. It’s that easy.
While I have grilled rotisserie turkeys on both my Summit Grill Center and Performer, the kettle is my grill of choice. Turkey’s are big, obviously, and the Kettle Rotisserie ring provides more than enough vertical space for such a big piece of poultry.
If you are planning to wow your guests at your next holiday gathering, look no further than the rotisserie. There is nothing more tasty than a dizzy turkey.
What you need : 1 fresh or thawed turkey, 12-16 pounds olive oil salt and pepper butcher twine
Prepare the grill for indirect medium high heat, 350-400 F.
.jpg?auto=compress,format)
When using the rotisserie, I mound all of my charcoal to one side of the grill.
Use a Char-Basket Charcoal Fuel Holder and an aluminum drip pan to help out.
With a pair of kitchen shears, remove the wing tips.
Wing tips do not have a lot of meat and worse, they are apt to burning if they stick out from the body. They are worth losing.
Generously salt and pepper both the inside and outside of the turkey.
Lightly rub olive oil all over the skin.
.jpg?auto=compress,format)
For a rotisserie turkey, I up my trussing.
Not only do I tie the legs together and wrap the body, I also add additional trussing up over the wings. The last thing we want after hours of spinning is a wing to break loose and burn.
Mount the turkey on the spit.
Push the forks together before tightening the set screws, so that the turkey is compact and secured.
Place the spit on the grill.
If grilling with the rotisserie ring, be sure to set the counterweight to the side opposite of the breast meat. This helps balance out the turkey and reduces stress on the rotisserie motor.
For a 14 pound turkey, figure about 2 to 2 ¼ hours of grilling, when the deepest part of the thigh reads 170 F with an instant read thermometer or iGrill to easily monitor your turkeys temperature.