The Rotisserie Cooked Turkey Step-By-Step
You must first remove the neck and all of the giblets from body cavities, then make sure you rinse turkey inside and out. and Pat dry.
Remember never stuff a turkey you intend to the grill or rotisserie.
At this point you can season turkey according to your taste;The trick is marinating the turkey overnight will help the flavor penetrate the meat well.
Now is the time to skewer neck skin to back of turkey; then you need to secure drumsticks with string or nylon leg clamps. Tie the twine around breast to hold wings flat.
It’s time to insert spit rod into turkey put it just below the breast bone and then bring it out through the tucked-in tail, under the secured drumsticks.
Your next step is to fasten spit prongs firmly, at right angles to each other, into end of turkey. Make sure your turkey is centered and balanced evenly as rotisserie rotates.
Ok, insert meat thermometer into thickest part of inner thigh, don’t touching the bone.
Now, place spit on rotisserie, allow approximately 25 to 35 minutes per pound for cooking.
Keep the charcoal fire up to temperature you can do this by adding more coals every 20-30 minutes as needed.
Your turkey is cooked when meat thermometer reads 180-185°F at the thigh.
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