Want to learn how to prepare a Rotisserie Turkey? Discover how to make juicier turkey by using the Rotisserie Turkey cooking technique…
Rotisserie Turkey allows you to prepare a moist and succulent turkey by using a slow roasting method and allowing the turkey to self baste. You have to check out your grill and should know that you have to cook the turkey on a slow flame during the Rotisserie process.
Generally the grills come equipped with the Rotisserie attachment and require a very powerful motor. This attachment allows indirect yet powerful heating. Since a turkey is very large and usually gets very close to the flame it is a good idea to let the food spin away from the flame.
When using a gas grill you should ensure that the burner is kept extremely low and there is always a drip pan to collect the juices of the turkey and ensure that there are no flare-ups with the fat catching the flame. If you’re using a coal kettle then you should replace the coal every 30 minutes to ensure even heating.
How to Put the Turkey on the Rotisserie Attachment
You should ensure that the Rotisserie Turkey is safe and balanced by putting the meat on the center of the skewer and fastening it very firmly. It is important to tuck in the neck, wings and legs tightly so that they do not flop around as the attachment rotates in the heat.
You should always roll the skewer in your hands to check that there is a good balance and if there is a heavy side then you aught to balance it out instead of putting unnecessary stress on the motor.
The main reason for this is that one side will turn slowly and the meat will not be cooked evenly. Use a meat thermometer which you can plug in the thigh of the turkey to gauge whether the meat is cooked through. You can use the drippings that fall into the pan for basting the turkey.
Recipe for Rotisserie Turkey
A 1 1/2 pound turkey will take approximately 3 hours to be ready if you’re using the Rotisserie Turkey recipe. Start by using a clean and dry turkey and season it with 1 teaspoon of sage, 2 teaspoons of black pepper and 4 tablespoons of lemon pepper, 2 tablespoons of freshly chopped parsley, 1 tablespoon of celery salt along with two cloves of crushed garlic.
Place the seasoning inside and on top of the turkey meat the night before in order for it to marinate. Next use one medium sliced onion, one large carrot and one apple which have been sliced in thick pieces to stuff the turkey on the inside.
Skewer the turkey onto the Rotisserie attachment and balance it out. Secure the wings, legs and neck so that they do not flop around. Put the roasting pan into place underneath the turkey. It should be slightly larger than the turkey you are roasting.
Heat up the grill and keep the flame on medium. To ensure that there is enough moisture you should place water up to the halfway mark on the drip pan.
Use hickory or oak wood chips to smoke the turkey for a succulent flavor. On a slow flame you should sue a heat of a 350° F oven and cook for three hours until the internal temperature of the turkey rises to 185°F on the meat thermometer.
