ROTISSERIE TURKEY
To properly grill a turkey using a rotisserie the unit must be positioned so 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. Preheating must be done before rotisserie grilling your turkey. A 12 to 14 pound bird is the maximum weight that can be accommodated on a standard rotisserie unit. The turkey must be attached securely to the spit assembly making sure it does not slip on the spit as the rotisserie rotates. The turkey must be trussed properly so the wing and legs don't get caught as it turns. The turkey must be balanced on the rotisserie unit for if not it will not turn and burn out the motor. A turkey intended for rotisserie grilling can not be bread stuffed. The slower cooking time may not kill harmful bacteria as rapidly as with oven roasting. Check for doneness with a meat thermometer before removing the turkey from the heat source.
Provided by Rita1652
Categories Whole Turkey
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix together seasonings and rub inside and on the surface of cleaned and dried turkey. Can be done the night before to let the seasoning permeate the meat.
- Stuff turkey with the apple and onion and place securely on rotisserie skewer.
- Slide one pair of prongs onto the spit and then push the spit and prongs into the turkey. Slide the other set of prongs on the opposite side of the spit and insert the prongs into the turkey.
- Tighten the wing nuts to keep the turkey firmly in place on the spit.
- Now truss the turkey. Tie the ends of the legs together with string.
- Tie a string close around the turkey at the meaty part of the legs to keep them close to the body.
- Again tie a string around the wings and breast section of the bird to prevent them from flopping about as the rotisserie rotates.
- Preheat the grill by setting all of the burners on high for a few minutes.
- The spit is then attached to the brackets of the rotisserie assembly. One end of the spit slides into the motor unit.
- Start the motor and observe the rotation to ensure that the spit is balanced and there are no obstructions.
- Place the drip pan under the turkey a size larger then the turkey to prevent flare ups.
- Place liquids in drip pan.
- The lid of the grill should be lowered and remain closed to ensure even roasting. But do check quickly that it is rotating. Adjust if needed. About 10 to 15 minutes cooking time per pound, which means that a 14 pound turkey may require 2 to 4 hours on the rotisserie.
- DON`T rely on time estimates to determine proper doneness. Always use a meat thermometer to be sure it is done.
- The internal temperature of the turkey for the breast meat must reach an internal temperature of 170ºF and the thigh meat must reach an internal temperature of 180ºF.
- Carefully remove the spit from the grill with oven mitts. Remove the spit from the turkey. Cover the turkey with foil and allow it to rest for a few minutes before carving.
Nutrition Facts : Calories 78.6, Fat 2.4, SaturatedFat 0.7, Cholesterol 18.8, Sodium 409.5, Carbohydrate 5.6, Fiber 1, Sugar 2, Protein 6.2
ROTISSERIE CHICKEN
This is a great easy recipe that our family loves. It's perfect as the main dish of a simple meal with French fries and cole slaw.
Provided by Nicole Baloh Korte
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 6
Number Of Ingredients 6
Steps:
- Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
- During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
- Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 0.8 g, Cholesterol 117.4 mg, Fat 24.9 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 9.7 g, Sodium 1310.9 mg, Sugar 0.1 g
ROTISSERIE CHICKEN OR TURKEY
I cannot say enough about this way of cooking poultry. The outside skin is crisp and the inside is fall off the bone juicy.
Provided by Tiggrr
Categories Whole Chicken
Time 2h20m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare your barbecue.
- Remove all grill racks and preheat barbecue to 450°F If your barbecue comes with a rear burner use this only.
- Place heavy duty tray (your broil pan base works well for this) directly on burner.
- Mix together orange juice, wine, water, 1/2 orange cut into slices, 2 sprigs of rosemary and garlic cloves sliced.
- Pour liquid into tray.
- Now time for the chicken or turkey.
- Rinse well and pat dry. Rub with other 1/2 orange making sure to separate skin from breast area and applying here as well. Cut remaining orange in half and put inside cavity.
- Now break up 1 sprig of rosemary placing in and around breast area. Add another 1 or 2 sprigs to inside of cavity.
- Tie legs and wings tight to body of chicken or turkey using kitchen twine (wetting twine will help keep it from burning).
- Place on rotisserie and center over tray.
- Cook for 30-40 min at 450°F then reduce heat to 300°F The juice in the drip pan will continually evaporate, rise and self baste you chicken or turkey so try not to lift the lid too often. Do not let the pan dry out, add extra liquid as needed. Cook for 18-20 min per lb. or until cooked through. I have also used lime juice, beer and different herbs and spices. Experiment with your favorites. You will not be disappointed.
Nutrition Facts : Calories 815.8, Fat 53.1, SaturatedFat 15.2, Cholesterol 243.8, Sodium 233.3, Carbohydrate 12.3, Fiber 0.9, Sugar 8.8, Protein 58.1
KITTENCAL'S ROTISSERIE CHICKEN FOR THE GRILL (OR SMALL TURKEY)
This is the way I do my rotisserie chicken on my outdoor grill, and I most always do two or three whole chickens, you may use a larger roaster chicken in place of the fryers or even a small turkey but cooking time will need to be increased, I have stated to cook until internal temperature reaches 180 degrees, I most always remove slightly before that as the chicken/s will continue to cook after removing, I use seasoned salt but white salt will do just fine :)
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time 11h20m
Yield 1 whole chicken, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl combine melted butter or margarine with oil, 2 teaspoons seasoned salt, garlic powder paprika and black pepper.
- Wash the chicken inside and out with cold water, then pat dry using a paper towel.
- Lightly salt the inside cavity with seasoned salt or white salt and black pepper.
- Tie the legs and wings together securely with cotton butchers twine, then tie string around the body of the chicken in two places.
- Set grill to high heat.
- Thread the chicken on the rotisserie spit, then place on the rotisserie grill.
- Cook chicken for 10 minutes on high heat.
- After 10 minutes on high heat REDUCE the grill heat to medium then baste the chicken all over with some of the melted butter mixture (leave some to baste with during cooking time).
- Close the lid and cook for 1 to 1-1/2 hours basting occasionally or until the chicken is cooked through and internal temperature reaches 180 degrees F when taken with a meat thermometer.
- Cooking time will vary just slightly depending on the size of the chicken.
- Remove the chicken from the rotisserie and place on a large plate.
- Cover loosely with foil and let stand for about 15 minutes before slicing.
Nutrition Facts : Calories 895.1, Fat 71.9, SaturatedFat 25.3, Cholesterol 284.4, Sodium 1526.5, Carbohydrate 1.7, Fiber 0.7, Sugar 0.2, Protein 57.8
ROTISSERIE CHICKEN
Steps:
- Preheat the grill to medium-high. Brush the chickens with oil and season the outside and cavities with salt and pepper. Skewer the chickens onto the rotisserie rod and grill, on the rotisserie, for 30 to 35 minutes, or until the chicken is golden brown and just cooked through. Remove from grill and let rest for 10 minutes before serving.
GRILLED ROTISSERIE TURKEY WITH STUFFING
We removed the hassle of constant basting from the Thanksgiving equation by popping the turkey on a rotisserie. As it rotates, it bastes itself to juicy, smoky perfection, plus the stuffing underneath catches all the flavorful drippings.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the turkey: Prepare a grill fitted with a rotisserie attachment according to the manufacturer's instructions for cooking over medium-high heat.
- Truss the turkey with butcher's twine so it is compact, then mount the turkey on the rotisserie spit. Push in the spit forks so they are very secure; tighten the screws well.
- Mix together the sugar, paprika, 2 tablespoons salt and 1 tablespoon pepper in a small bowl until combined. Rub the turkey all over with oil and sprinkle with the seasoning. Place the spit on the rotisserie. If you are using a large kettle-style charcoal grill, position a 9-by-13-inch disposable aluminum pan under the turkey. If you are using a multi-burner gas grill, position a 9-by-13-inch disposable aluminum pan or a half-sheet pan under the turkey, depending on the clearance between the bird and the grill grates; if necessary, remove the grill grates and place the pan on the bars below. Cover the grill and cook until the skin starts to brown slightly, about 20 minutes. Uncover the grill, drizzle the turkey slowly with the melted butter as it turns, then cover the grill and continue to cook for another 40 minutes.
- For the stuffing (see Cook's Note): Meanwhile, melt the butter in a large skillet over medium heat. Add the sage, thyme, celery, onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the vegetables are softened, about 5 minutes. Add the broth and bring to a simmer. Remove from the heat.
- Beat the eggs with the parsley in a large bowl. Add the bread, then pour in the vegetable-broth mixture and toss to combine.
- After the turkey has been roasting for 1 hour, uncover the grill and carefully spoon the stuffing into the pan under the turkey. Cover the grill and continue to cook until a thermometer inserted in the thickest part of the thigh registers 165 degrees F and the stuffing is golden on top and hot throughout, another 1 hour to 1 hour 15 minutes; remove the stuffing earlier if it starts to brown too quickly on the bottom. Remove the turkey from the spit and let rest for 30 minutes before carving. Keep the stuffing warm until ready to serve.
KITTENCAL'S BETTER THAN TAKE-OUT! DELI-STYLE ROTISSERIE CHICKEN
This is even better than the whole chickens that you purchase at the deli, I have made this many times on my indoor and outdoor rotisserie --- this is one recipe I use margarine the butter tends to burn when cooking, you could also use 1/2 cup oil if desired and omit the margarine, I find that it is best to use 1/4 cup of of each --- I strongly advise you to make two chickens you will be eating one chicken just yourself these are THAT delicious, I always make two sometimes even three! ---this also works well using a large 6-7 pound roasting chicken, or a smaller size turkey, make certain that your turkey is completely thawed before cooking, cooking time will need to be increased for a larger chicken or a small turkey ---another way I have done this chicken is to rub 2 teaspoons seasoned salt all over the chicken and sprinkle inside the cavity as well, place the chicken a shallow dish, cover tightly with plastic wrap and refrigerate for 24 hours, prepare the oil/margarine mixture as stated only omit the seasoned salt in it. You will love this! :)
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time 50m
Yield 1 chicken
Number Of Ingredients 10
Steps:
- In a saucepan combine oil, margarine, honey, lime juice, garlic powder, paprika and seasoned salt over medium-low heat, stirring until honey is melted; cool slightly.
- Wash chicken then dry with paper towels.
- Season the inside of the chicken cavity with seasoned salt (any amount desired).
- Poke holes all over the lemon then place inside the cavity.
- Using a pastry brush, brush the oil/margarine mixture liberally all over the outside of the chicken (save the remaining oil mixture to baste the chicken while cooking).
- Prepare the chicken for the spit by securing together with heavy string if needed.
- Place the chicken on rotisserie rod and secure tightly.
- Sprinkle with black pepper if desired.
- Cook at 400 degrees for about 40 minutes or until cooked through, basting with the oil/butter mixture while the chicken is cooking (cooking time will vary depending on the size of your chicken or turkey).
- When the chicken has finished cooking, wrap completely in foil and let sit for about 20 minutes before serving (this is an important step to lock in the juices!).
- Delicious!
Nutrition Facts : Calories 3251.8, Fat 262.7, SaturatedFat 63, Cholesterol 748.6, Sodium 1233.3, Carbohydrate 41.5, Fiber 1.5, Sugar 35.9, Protein 177.1
ROTISSERIE-STYLE CHICKEN
My mother used to fix this rotisserie-style chicken when I lived at home, and we called it Church Chicken because Mom would put it in the oven Sunday morning before we left for church. When we got home, the aroma of the roasted chicken would hit us as we opened the door. -Brian Stevenson, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large resealable plastic bag. Refrigerate 8 hours or overnight., Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 306 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.
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