Rotisserie cooking step by step:
- Remove neck and giblets from body cavities, and rinse turkey inside and out. Pat dry.
- Do not stuff a turkey intended for the grill or rotisserie.
- Season turkey as desired; marinating overnight helps flavor penetrate the meat.
- Skewer neck skin to back; secure drumsticks with string or nylon leg clamps. Tie twine around breast to hold wings flat.
- Insert spit rod into turkey, just below the breast bone and bring out through the tucked-in tail, under the secured drumsticks.
- Fasten spit prongs firmly, at right angles to each other, into end of turkey. Be sure turkey is centered and balanced evenly as rotisserie rotates.
- Insert meat thermometer into thickest part of inner thigh, not touching the bone.
- Place spit on rotisserie, allowing approximately 25 to 35 minutes per pound for cooking.
- Keep charcoal fire up to temperature by adding more coals every 20-30 minutes as needed.
- Turkey is cooked when meat thermometer reads 180-185°F at the thigh.