Turkey Rotisserie Grilling

Rotisserie grilling requires three key components: The spit assembly, a means to turn the spit, and a heat source for cooking. The spit refers to a device consisting of one or more metal bars onto which meat or other foods are skewered. There are two types of spits that are used most often. The first one is a long skewer that is pushed through the food. The skewer may resemble a heavy round bar depending on the size of the rotisserie unit and the total weight that must be supported. After the meat has been skewered, two prongs (or "forks") are attached to each side of the meat to hold it in place. The spit, or skewer, is placed on brackets that allow the food to be suspended above, or in front of, a heat source.

A second type of spit is a split rod assembly in which two narrow skewers are pushed through the food and are attached to gears on both ends of the rotisserie unit. Because two skewers are used, there is no need for the use of additional hardware (such as the fork attachments used with the single skewer assembly) to prevent the meat from slipping on the skewers while rotating.

With the use of a mechanical or manual device, the spit rotates slowly at a consistent speed. The constant rotation of the rotisserie allows meat to cook evenly. The juices within the meat are distributed equally resulting in tender, self basted meat. The meat develops a smoked flavor and a perfect crispy crust.

Modern rotisseries are equipped with an electric motor, which allows for consistent rotation of the food over the heat source. The first rotisseries were crude devices that allowed for food to be rotated manually while it cooked over an open fire. Before electric motors were specifically built for rotisseries, almost any method imaginable was used to power the rotisserie, although a hand crank was most commonly used. Manually operated rotisseries are still occasionally used in fireplaces and over open outdoor fires.

Rotisseries are built in a variety of sizes ranging from models able to accommodate a small chicken to large models used for roasting very large primal cuts of meat or whole animals such as a lamb or pig. Some rotisseries are built as optional attachments for outdoor charcoal grills and many outdoor gas grills are equipped with rotisseries as a standard feature. There are also a variety of indoor electric countertop rotisseries, which consist of a self contained oven-like cabinet with a heating element in the back. The food roasts as it rotates on a spit in front of the heat source. The units come with temperature controls, timers, and a drip pan for collecting any melting fat. Keep in mind that some countertop units may not be large enough to cook a large turkey.

Before using a rotisserie, it is important to read the instruction manual included with the rotisserie. Make sure that the unit is used correctly and that safety instructions are always followed. If the rotisserie unit will be used with a charcoal or gas grill, it is important that the rotisserie is designed specifically for the particular grill that is being used as the heat source.

In order to properly grill a turkey using a rotisserie, the unit must be positioned in such a way that the heat source is never directly under the bird. The indirect heat will allow the interior portions of the meat to cook thoroughly before the exterior becomes overdone.

When setting up for rotisserie grilling using a charcoal or gas grill as the heat source, the grill must be preheated before rotisserie grilling can begin. (Refer to the article, "Grilling Turkey" for details on preheating the grill.) The best results are achieved when a rotisserie ring is used because it allows the spit to be positioned at the perfect height in relation to the heat source.

The following points are among the most important when rotisserie grilling a turkey.

• The turkey must be attached securely to the spit assembly (it must not slip on the spit as the rotisserie rotates).
  
  
• The turkey must be trussed properly.
  
  
• The turkey must be balanced on the rotisserie unit.

It is often easiest to position the bird on the spit before trussing because it is less difficult to handle. If the turkey is not trussed, it will flop about as the spit rotates and it will not be possible to balance the rotisserie unit. A few simple steps are all that are necessary to properly truss the turkey before it is rotisserie grilled.

1. The ends of the legs should be tied together with string (nylon leg clamps also work well).
   
   
2. A string should be tied around the turkey at the meaty part of the legs to keep them close to the body.
   
   
3. Another string can be tied around the wings and breast section of the bird to prevent them from flopping about as the rotisserie rotates.

As stated before, rather than relying on a cooking time chart or a pop-up gauge inserted into the turkey by the processor, it is always best to use a reliable meat thermometer to determine proper doneness. A time chart does not allow for the many variables that often influence doneness. A chart should be used as a guide only and cannot substitute for the accuracy of a good meat thermometer. To accurately check the temperature of the turkey, the thermometer must be pushed through the thickest part of the meat and away from any bones (bones conduct heat).

The minimum temperature recommended for cooking turkey is 170ºF for the breast meat and 180ºF for the thigh meat. (During the resting period, the temperature of the meat will rise an additional 5ºF to 10ºF). Any stuffing that was cooked inside the turkey must be cooked to a minimum temperature of 165ºF; however, a stuffed bird should not be cooked on a rotisserie. Remember, using a reliable meat thermometer is the only sure method to verify the correct doneness.