ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Rotisserie Turkey

Misc.
I have recently purchased a Farberware Open Hearth Electric Broiler and would like to make a turkey (11 lbs). Does anyone have a recipe or an idea of how long I should cook it? It is an open Rotisserie without a door or a cover.
Thanks!
MsgID: 115681
Shared by: Ann- Rochester, NY
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Rotisserie Turkey
  Ann- Rochester, NY
2 Recipe: How to Cook a Whole Turkey on a Rotisserie
  Betsy at Recipelink.com
3 re: Rotisserie Turkey timing
  witnessthefall
ADVERTISEMENT
Random Recipes
  • Sun-Dried Tomato Tapenade (food processor)
  • SUN-DRIED TOMATO TAPENADE 1 (3 oz) pkg sun-dried tomatoes boiling water 1 cup olive oil 1 tbsp drained capers (rounded tbsp) 2 tsp minced garlic 1 tsp finely grated lemon zest 1 tsp fresh lemon juice 1/2 tsp Herbes de...
  • Water-Whip Pie Shell (Crisco recipe)
  • WATER-WHIP PIE SHELL (SINGLE CRUST) Makes one (9 inch) pie shell 1/2 cup minus 1 tablespoon Crisco vegetable shortening 1/2 teaspoon salt 3 tablespoons boiling water 1 teaspoon milk 1 1/2 cups sifted all purpose flour...
  • Notable Dip (Kraft Velveeta, 1979)
  • NOTABLE DIP 1/2 lb. Velveeta Pasteurized Process Cheese Spread, cubed 2 tablespoons milk 1/3 cup dairy sour cream or yogurt 2 tablespoons finely chopped green bell...
  • Ranch Baked Quesadillas (using cooked chicken)
  • RANCH BAKED QUESADILLAS 1 cup shredded cooked chicken 1 cup shredded Monterey Jack cheese 1/2 cup Hidden Valley Original Ranch dressing 1/4 cup diced green chiies, rinsed and drained 4 (9 inch) flour tortillas, warme...
  • Neon Pasta Salad
  • NEON PASTA SALAD 2 cups dry tri-color rotini pasta, (6 ounces), uncooked 2 cups chopped leftover cooked Butterball Turkey Breast 4 ounces feta cheese, coarsely crumbled 1 small zucchini, sliced (about 3/4 cup) 1/2...
ADVERTISEMENT
  • Morrison's Butter Coconut Pie
  • MORRISON'S CAFETERIA'S BUTTERED COCONUT PIE 2 (9-inch) deep dish pie crusts 4 1/2 cups sugar 1 1/2 sticks margarine (3/4 cup / 12 tablespoons) 1/4 teaspoon salt 1 cup all-purpose flour 7 eggs, plus 1 egg yolk 2 cups w...
  • Dutch Meat Loaf (from Hunt's Tomato Sauce can)
  • DUTCH MEAT LOAF FOR THE MEAT LOAF: 1 1/2 lb lean ground beef 1 cup fresh bread crumbs 1 medium onion, chopped 1 (8 oz) can Hunts Tomato Sauce, divided use 1 egg 1 1/2 teaspoons salt 1/4 teaspoon ground black...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Rotisserie Turkey
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!