With the holidays right around the corner, many home cooks are starting to think about how to prepare the perfect turkey centerpiece. One cooking method that consistently produces incredibly moist, juicy and flavorful whole birds is rotisserie cooking But is rotisserie really the best technique for holiday turkey? Let’s take a closer look at the pros, cons and steps for rotisserie turkey success
What is Rotisserie Cooking?
Rotisserie cooking involves slowly rotating meat or poultry on a spit over direct heat. The rotation allows all sides of the food to cook evenly while self-basting in its own juices.
Rotisseries can be hand cranked or electric powered. Both charcoal and gas grills often come with rotisserie attachments. There are also countertop electric rotisserie ovens designed specifically for this cooking method.
Benefits of Cooking Turkey on a Rotisserie
There are several key advantages that make rotisserie an excellent choice for preparing turkey
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Even Doneness – The constant rotation exposes all sides of the turkey evenly to the heat source. This eliminates undercooked spots and ensures uniform doneness.
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Self-Basting – As the turkey rotates, it continuously self-bastes in its melting fat and natural juices. This keeps the meat incredibly moist, tender and flavorful.
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Crispy Skin – The hot circulating air of the rotisserie crisps up and browns the turkey skin beautifully. It roasts to a gorgeous mahogany color and texture.
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Flavor Infusion – Stuffing the cavity with aromatics like lemons, onions and fresh herbs infuses the meat with extra flavor as it cooks.
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Frees Up Oven Space – Unlike roasting which monopolizes the oven, rotisserie cooking frees it up for side dishes and other holiday foods.
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Fun Presentation – Bringing a whole golden rotisserie turkey to the table makes a visually impressive meal centerpiece.
Step-by-Step Tips for Rotisserie Turkey Success
Follow these tips and tricks for rotisserie turkey perfection:
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Choose a Smaller Turkey – Stick with birds under 12 pounds. Larger turkeys may be unbalanced and not cook as evenly.
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Truss Tightly – Make sure the wings and legs are bound snugly to the body so they don’t flop while rotating.
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Secure Well on the Spit – Skewer the turkey deeply and firmly onto the rotisserie spit. Use the forks to hold it in place. Proper balancing is key.
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Flavor the Cavity – Stuff the cavity with lemons, onions, garlic, fresh herbs to infuse the meat with flavor.
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Season the Skin – Gently loosen the skin and rub the meat underneath with herb seasoning for extra flavor.
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Use a Meat Thermometer – Verify doneness by cooking to 170°F in the breast and 180°F in the thighs.
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Let It Rest – Once removed from the rotisserie, let the turkey rest 15-20 minutes before carving for juicy results.
Should You Brine the Turkey?
For the most flavorful and tender meat possible, brining is highly recommended. Brining involves soaking the raw turkey in a saltwater solution which:
- Thoroughly seasons the entire turkey
- Makes it incredibly moist and tender
- Allows you to add flavor with citrus, herbs and spices
After brining, pat the turkey dry before trussing and mounting on the rotisserie spit. Combining brining with rotisserie cooking results in a succulent, well-seasoned holiday centerpiece.
How Rotisserie Compares to Other Cooking Methods
So how does rotisserie turkey stack up against other popular cooking methods like oven roasting and smoking? Here’s a comparison:
Rotisserie
- Self-bastes for very moist meat
- Delivers crispy skin all over
- Provides evenness in doneness
- Cooks faster than oven roasting
Oven Roasting
- Relies on hand basting for moisture
- Can have hot and cold spots
- Takes 3-4 hours in the oven
Smoking
- Infuses delicious smoky 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 cooking is hard to beat. It’s faster than the oven or smoker but still infuses great flavor.
Frequently Asked Questions About Rotisserie Turkey
What size turkey is best for the rotisserie?
Stick with smaller birds under 12 pounds. Over 12 pounds may be unbalanced and not cook as evenly.
Should I brine or inject a rotisserie turkey?
Yes, brining or injecting keeps the meat very moist and well seasoned. Just pat the skin dry after brining before cooking.
What temperature indicates rotisserie turkey is done?
Cook to an internal temp 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 cook a whole turkey?
Figure around 15-18 minutes per pound. A 12 pound turkey will take 3-3.5 hours at 325°F.
Can I stuff a turkey going on the rotisserie?
No, do not stuff a rotisserie turkey. Cook the stuffing separately for food safety.
Putting It All Together
When prepared properly, rotisserie turkey is incredibly juicy, tender and flavorful with gorgeous crispy skin. The self-basting action delivers unbeatable moisture and tenderness.
Be sure to brine and truss the turkey securely before loading onto the spit. Cook over indirect medium heat, monitoring temperature. Once done, let rest before serving.
With minimal hands-on effort, the rotisserie method consistently produces the perfect holiday centerpiece. Your guests will be wowed by moist, delicious rotisserie turkey!
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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.
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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.
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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.