This rotisserie turkey is the Ferrari of turkeys. Its the king/queen of all turkeys. Once you try it, youll know what I am talking about. The meat is perfectly cooked in every part of the bird; the breast meat is flavored inside-out, buttery-tender, and exceptionally juicy. The skin is unbelievably crispy and delicious. And the tantalizing garlic and herb flavor will blow your mind. Your neighbors will be drooling while you are cooking it.
I used to brine whole turkeys to keep the meat moist, but that changed once I tried injecting them with garlic and herb-infused butter. It was a revelation! Brining works great for turkey meat until you try this method. Once you do, there is no going back. Its much quicker than brining, requires a lot less prep work, and the results are much better, in my opinion. You get a tastier and juicier turkey much faster. Isnt that the goal? I now make all of my turkey recipes using this method: oven roasted turkey, roasted turkey breast, etc.
Rotisserie turkey is a classic cooking method that consistently delivers incredibly moist, flavorful and tender meat with crisp, golden brown skin. But with so many options for cooking whole turkey, is rotisserie really the best approach? In this comprehensive guide, we’ll explore the pros and cons of rotisserie turkey and provide tips for achieving the perfect bird.
How Rotisserie Cooking Works
Rotisserie cooking involves skewering the raw turkey onto a spit and slowly rotating it over a heat source This allows the turkey to cook evenly while self-basting in its own juices The constant movement also allows the skin to crisp up nicely,
Rotisseries can be hand-cranked or electric Both charcoal and gas grills often come with rotisserie attachments, Countertop electric rotisserie ovens are also available for indoor cooking
Benefits of Rotisserie Turkey
There are several advantages that make rotisserie an excellent cooking method for whole turkey:
-
Even Doneness – The rotating action exposes all sides of the turkey evenly to the heat source, preventing undercooked areas.
-
Self-Basting – As the turkey rotates, the melting fat and natural juices baste the meat continuously. This results in very moist, tender meat.
-
Crispy Skin – The hot air flow crisps up and browns the skin beautifully. Rotisserie skin gets ultra crispy compared to other cooking methods.
-
Added Flavor – Stuffing the cavity with aromatics like lemons, onions and herbs infuses the meat with extra flavor.
-
Frees Up Oven – Rotisserie cooking doesn’t occupy oven space needed for side dishes.
-
Fun Presentation – Bringing a whole golden rotisserie turkey to the table makes a gorgeous, impressive centerpiece.
Step-By-Step Guide
Follow these tips for rotisserie success:
-
Choose a turkey under 16 pounds. Larger birds may be unbalanced on the spit.
-
Truss the legs and wings securely so they don’t flop during rotation.
-
Carefully mount the turkey on the spit, balancing it evenly.
-
Stuff flavorful aromatics like onions, apples, rosemary into the cavity.
-
Apply an herb rub under the skin and liberally season the exterior.
-
Use a meat thermometer to verify safe doneness of 165°F in the thickest part of breast.
-
Allow the cooked turkey to rest for 15-20 minutes before carving for juicy meat.
Should You Brine?
For the most flavorful, moist meat, we highly recommend brining the turkey before rotisserie cooking.
Brining involves soaking the raw turkey in a saltwater solution, which helps to deeply season the meat and makes it incredibly tender and juicy. A basic brine can contain salt, brown sugar, peppercorns, allspice berries and other flavorings.
After brining, pat the turkey dry thoroughly before securing it on the rotisserie spit. Combining brining and rotisserie cooking results in the ultimate turkey – incredibly juicy and packed with well-seasoned flavor.
How It Compares To Other Cooking Methods
So how does rotisserie turkey stack up against other popular whole turkey cooking techniques? Here’s a look:
Rotisserie
- Self-bastes for very moist meat
- Delivers crispy, golden brown skin
- Provides even doneness throughout
- Cooks faster than oven (under 3 hours)
Oven Roasted
- Relies on frequent basting to prevent drying
- Skin can end up unevenly browned
- Takes 3-4 hours in the oven
Smoked
- Infuses delicious smoky flavor
- Skin becomes rubbery rather than crispy
- Takes 4+ hours in a smoker
- Requires special equipment
For juicy, crispy-skinned turkey in a reasonable timeframe, rotisserie cooking consistently delivers the best results. The self-basting action keeps the meat incredibly tender and flavorful.
Frequently Asked Questions
What size turkey should I use?
Stick with turkeys under 16 pounds. Larger birds may be unbalanced on the rotisserie spit.
Should I brine or inject the turkey?
Yes! Brining or injecting improves moisture and infuses flavor. Be sure to pat the skin dry after brining before rotisserie cooking.
What temperature does it need to cook to?
Cook until the breast meat reaches an internal temperature of 165°F. Let rest 15 minutes before carving.
How long does it take?
Whole turkeys under 16 pounds take around 2.5 to 3 hours at 325°F to fully rotisserie cook.
Can you stuff a rotisserie turkey?
No, do not stuff a rotisserie turkey. Cook stuffing separately to ensure safety.
Rotisserie Turkey Delivers Perfect Results
When cooked properly, rotisserie turkey is incredibly hard to beat. The constant self-basting produces the juiciest meat imaginable. The skin roasts up crispy and gorgeous. Using a rotisserie also frees up oven space compared to traditional roasting.
For your next holiday meal or Sunday dinner, give rotisserie turkey a try. Carefully truss, balance and season the bird before cooking over indirect heat until fully cooked. The results will have your guests begging for more!
Garlic and herb butter
This is what makes this rotisserie turkey so awesome. Making infused garlic and herb butter is quick and easy; just mix some herbs, pepper, and salt with melted butter and let it infuse for 5 minutes. But you absolutely must use fresh herbs. Dried herbs will not give you the same results! Only fresh!
Which herbs to use is an excellent question. Ive tried many, and the ones I absolutely love are sage and rosemary. They are so aromatic! I also add parsley. Sometimes, I use cilantro when I have it on hand.
My method for making rotisserie turkey
First and foremost, I spatchcock the turkey. This way, the turkey cooks a bit faster and more evenly. I also like how it crisps up on both sides this way. Sure, its harder to cook a spatchcocked turkey, but its doable. If your rotisserie setup cant accommodate this, skip spatchcocking and rotisserie your bird as is. You will still get excellent results.
Next, I lift the breast and thigh skin, creating pockets (see the video below). Using a kitchen meat injector, I inject the meat under the lifted skin with the infused butter, then fill the pockets with the strained garlic and herb mixture.
My concern was that butter would ooze out during cooking and cause flare-ups and excessive smoking, but that hasnt been the case. I believe this is because I made the injections under the skin, and the entry points were covered with the garlic and herb mixture.
Finally, the turkey is cooked over direct heat at around 300F in my Big Green Egg fitted with a Joetisserie. This setup is just big enough to accommodate a 12-lb spatchcocked turkey. Your setup may differ from mine; your rotisserie may have a heat source on the side instead of a bottom, but that shouldnt matter.
The bird is done when the breast meat reaches about 160F – 165F, while the legs and wings hit 185F – 190F.
This rotisserie turkey is an eye candy. When you pull it off the grill, you will be very tempted to start ripping pieces off it and devouring them straight away. I dont blame you. But let the bird rest for 5-10 minutes before cutting it up. Let those meat fibers relax again and re-absorb some of the juices.
