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8 to 10 lb. turkey
2 tsp. salt
Dash pepper
1/2 cup butter or margarine, melted, or Sauce Parisian.
Wash turkey and pat dry. Rub cavity with salt and pepper. Fasten neck skin of turkey to back with skewer. Flatten wings over breast; tie with string to hold wings securely. Tie drumsticks securely to tail. Insert spit rod through center of bird from tail end toward front. Secure turkey on spit with holding forks. Check balance by rotating spit in palms of hands.
Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Insert meat thermometer so tip is in thickest part of breast meat and does not touch bone. Cook turkey on rotisserie 3 1/2 to 4 hours or until leg bone moves easily and is soft to touch (meat thermometer should register 185F).
During last 30 minutes of cooking, brush turkey frequently with butter. Add coals when necessary to maintain even heat.
10 to 14 servings.
2 tsp. salt
Dash pepper
1/2 cup butter or margarine, melted, or Sauce Parisian.
Wash turkey and pat dry. Rub cavity with salt and pepper. Fasten neck skin of turkey to back with skewer. Flatten wings over breast; tie with string to hold wings securely. Tie drumsticks securely to tail. Insert spit rod through center of bird from tail end toward front. Secure turkey on spit with holding forks. Check balance by rotating spit in palms of hands.
Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Insert meat thermometer so tip is in thickest part of breast meat and does not touch bone. Cook turkey on rotisserie 3 1/2 to 4 hours or until leg bone moves easily and is soft to touch (meat thermometer should register 185F).
During last 30 minutes of cooking, brush turkey frequently with butter. Add coals when necessary to maintain even heat.
10 to 14 servings.
