Rotisserie Cooking A Whole Turkey

Whole turkeys (unstuffed) can be cooked on a special rotisserie that turns the meat slowly on a rotary spit over direct heat. Since rotisseries vary greatly, follow the directions that come with the equipment. Before turning on the spit, be sure to balance and mount the bird. See that the turkey does not slip as the spit turns.

To mount a whole turkey on a rotisserie spit, attach the neck skin with a skewer to the back of the body. Tie or skewer the wings close to the body. Insert the spit through the length of the body and tighten the holding prongs. Tie the tail and drumsticks firmly to the rod. If properly balanced, the turkey should rotate evenly when the spit is turned.

Timetable for Cooking Turkey on a Rotisserie

Ready-to-Cook
06 to 8 pounds (3 to 3-/12 hours)
08 to 10 pounds (3-1/2 to 4 hours)
10 to 12 pounds (4 to 5 hours)

Source: Clemson University Cooperating with USDA and South Carolina Counties