Rotisserie: step by step

  1. Remove neck and giblets from body cavities.
  2. Do not stuff a turkey intended for the grill or rotisserie.
  3. Season turkey as desired; marinating overnight helps flavor penetrate the meat.
  4. Skewer neck skin to back; secure drumsticks with string or nylon leg clamps. Tie twine around breast to hold wings flat.
  5. Insert spit rod into turkey just below the breast bone and bring out through the tucked-in tail, under the secured drumsticks.
  6. 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.
  7. Insert oven-safe meat thermometer into the thickest part of inner thigh, not touching the bone.
  8. Place spit on rotisserie, allowing approximately 25 to 35 minutes per pound for cooking.
  9. Keep charcoal fire up to temperature by adding more coals every 20-30 minutes as needed.
  10. Turkey is cooked when meat thermometer reads 180°F in the deepest part of the thigh, not touching the bone.