Using the rotisserie to cook your Thanksgiving turkey
Ahhh, Thanksgiving in the mountains. When there’s snow on the slopes and thoughts of the holiday season in the air. It’s time to gather with family and friends; watch a little football; maybe ski, walk or run; and of course, eat all of that delicious food!
While you’re planning your Thanksgiving menu this year, consider mixing things up a bit. Try some new takes on traditional dishes, such as gourmet Green Bean Casserole, an amazing stuffing recipe or uniquely glazed carrots. And for the showstopper, use your rotisserie to cook your turkey.
The rotisserie method creates a beautifully, evenly browned Thanksgiving turkey as it rotates over the heat source. For the best results, you’ll only want to use this method on turkeys that weigh 12 pounds or less. For success:
Step 1: If your bird is frozen, thaw it.
Step 2: Remove the giblets and the neck. Drain the juices from your bird, and blot it with paper towels.
Step 3: Tie the wings to the body of the turkey so they don’t flop around while your bird rotates. The neck skin should be skewered or tied back, too.
Step 4: Make sure you balance your bird on the spit. Test it before you start to cook. Follow the directions in the owner’s manual of your rotisserie for the best results.
Step 5: To get that lovely, golden-brown color, brush the turkey with vegetable oil or spray it with cooking spray.
Step 6: Place the spit on the grill, and cook according to the manufacturer’s directions.
Your turkey is done when it reaches an internal temperature of 170 degrees in the breast and 180 degrees in the thigh. And, it probably goes without saying, but you can’t stuff a rotisserie-cooked turkey. Cook your stuffing in separate dish in the oven instead.