Rotisserie cooking is a fantastic way to achieve a juicy, flavorful turkey with crispy skin. This method allows the turkey to cook evenly while basting itself in its own juices, resulting in a succulent and tender bird.
Here’s what you need to know about rotisserie turkey:
Benefits of Rotisserie Turkey:
- Juicy and flavorful: The constant rotation ensures even cooking, locking in moisture and maximizing flavor.
- Crispy skin: The rotisserie allows the skin to crisp up beautifully without drying out the meat.
- Hands-off cooking: Once you set the rotisserie going, you can relax and let the turkey cook itself.
- Frees up oven space: This is especially helpful during the holidays when oven space is at a premium.
Recipes and Techniques:
- Serious Eats Rotisserie Turkey: This recipe uses a brine and aromatics to infuse the turkey with flavor, and the rotisserie ensures juicy, tender meat and crispy skin.
- Foodie Crush Herb Butter Rotisserie Turkey: This recipe features a flavorful herb butter rub that melts over the skin, creating a delicious and aromatic crust.
Tips for Rotisserie Turkey:
- Choose the right size turkey: Make sure your rotisserie can handle the weight of your turkey.
- Brine your turkey (optional): Brining helps to keep the turkey moist and flavorful.
- Use a meat thermometer: The best way to ensure your turkey is cooked through is to use a meat thermometer. The internal temperature should reach 165°F in the thickest part of the thigh.
- Let the turkey rest: After cooking, let the turkey rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender bird.
Additional Resources:
- How to Cook a Turkey: This guide provides step-by-step instructions on how to cook a turkey in the oven.
- Turkey Breast: Learn how to cook a juicy and flavorful turkey breast.
- How to Make Turkey Gravy: This guide shows you how to make delicious gravy from turkey drippings.
Frequently Asked Questions:
- Can you put a turkey on a rotisserie? Yes, you can put a turkey on a rotisserie. Just make sure your rotisserie can handle the weight of the turkey.
- How long does it take to cook a rotisserie turkey? The cooking time will vary depending on the size of the turkey. A general guideline is 15 minutes per pound.
- What temperature should I cook a rotisserie turkey to? The internal temperature of the turkey should reach 165°F in the thickest part of the thigh.
Rotisserie turkey is a delicious and flavorful way to cook your bird. This method is perfect for those who want a juicy, tender turkey with crispy skin. With a little planning and preparation, you can easily achieve rotisserie perfection in your own backyard.
Stuffing (see Cook’s Note):
1 stick (8 tablespoons) unsalted butter
2 tablespoons fresh sage, minced
2 tablespoons fresh thyme, minced
3 stalks celery, diced
2 yellow onions, diced
Kosher salt and freshly ground black pepper
3 cups turkey or chicken broth
1/2 cup fresh parsley leaves, chopped
16 cups cubed stale white bread
- Regarding the turkey, set up a grill with a rotisserie attachment and cook it over medium-high heat, following the manufacturer’s instructions.
- After compacting the turkey with butcher’s twine, place it on the rotisserie spit. Spit forks should be firmly inserted, and the screws should be tightly tightened.
- In a small bowl, stir together the sugar, paprika, 2 tablespoons salt, and 1 tablespoon pepper. After giving the turkey a thorough oil rub, season it. Place the spit on the rotisserie. If you are using a large charcoal grill in the kettle style, place a disposable aluminum pan measuring 9 by 13 inches underneath the turkey. If using a gas grill with multiple burners, place a half-sheet pan or a disposable aluminum pan measuring 9 by 13 inches underneath the turkey, depending on how much room there is between the bird and the grill grates. If needed, remove the grill grates and set the pan on the bars below. Cook with a lid on the grill for approximately 20 minutes, or until the skin begins to brown slightly. After taking the cover off, cook the turkey for an additional forty minutes while slowly brushing it with melted butter as it turns.
- In the meantime, melt the butter in a large skillet over medium heat for the stuffing (see Cooks Note). Cook the vegetables for approximately five minutes, or until they are tender, after adding the sage, thyme, celery, and onions. Add the broth and bring to a simmer. Remove from the heat.
- Beat the eggs with the parsley in a large bowl. After adding the bread, add the vegetable-broth mixture and mix everything together.
- Once the turkey has been roasting for an hour, carefully spoon the stuffing into the pan underneath the turkey by opening the grill. Cover the grill and cook for an additional one to one and a half hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit and the stuffing is hot and golden all over. If the stuffing begins to brown too quickly on the bottom, remove it sooner. Before carving, take the turkey off the spit and allow it to rest for half an hour. Keep the stuffing warm until ready to serve.
You can cook twice as much stuffing if you use a multi-burner gas grill with a half-sheet pan to catch the drippings.