rotisserie turkey

I just bought a rotisserie for my grill. It has an infrared rotisserie burner that I’ve never used before. I have not idea how to rotisserie anything.

Should the rotisserie burner be on high, medium, etc? Do you cook it with the grill cover open or closed?

I have frozen pizza if I screw it up too bad.

 

This was the best turkey I’ve ever had. The rotisserie self bastes so it stays juicey. The only problem is getting it balanced on the rod…if it isn’t balanced, it will stop turning and you’ll burn it on the burner side. I had to rebalance it a couple of time which wasn’t fun.

medium high heat with the lid down.

 

Just curious: Do you remember how long it took to cook and how much the bird weighted?

 

15 minutes per pound...bought a butterball turkey breasts...it was about 6 pounds...had one of those gizmos that shoot up when it is done.

 

BASTES :headslap

 

Mine wouldn't fit in my Ronco, so I just dropped it in a big bucket of piping hot peanut oil for 3 minutes per pound (plus 5 at the end).

 

get a nice grill with a rotisserie back burner...works better. that ronco thing looks like a fire hazard.

 

the Ronco thing is fantastic,, just buy the bigger one

it makes the best greek chicken you will ever have

go to you local greek restaurant and buy their Greek seasoning,, tie legs and wings down and liberally shake seasoning on and cook for about 1 hour for one average fryer and 1 and a half hours for two

makes a great prime rib too

have had mine for around ten years,, never a problem ever and use it at least a few times a month,, two Greek chickens cooked to perfection for about $7,, make your greek potatoes by boiling quartered red potatoes ,, then cool,, then toss in a frying pan with a lil olive oil and hit with greek seasoning and onion and cook till browned on medium heat till browned,, yummy