|
|
|
|
|
|
| operation |
Whole Turkey (12 to 14 pounds) |
|
|
|
Brine, if desired. Rub with olive oil. Tuck | Rotisserie on HIGH, covered, for 2 1/2 hours or until thermometer | ||
wings under. Tie drumsticks together. Tie | reads 180°. Baste with butter about twice during cooking, if desired. | ||
another string around the bird at the wings. | Let stand | ||
Load on spit. Use counter weight to balance |
|
|
|
load. Pour water or a combination of water |
|
|
|
and herbs into the basting pan. Position pan |
|
|
|
under the turkey. Add water as needed to the |
|
|
|
pan during cooking. |
|
|
|
Whole Turkey |
|
|
|
Rotisserie on HIGH, covered, for 1 hour. | (Maximum size when using the rotisserie is | ||
Turn to MEDIUM and continue cooking for | grill grates in order to accommodate the size of the turkey.) Brine | ||
1 1/2 to 2 hours or until thermometer reads | turkey, if desired. Rub with. olive oil Tie across wing section, largest | ||
180°. Baste with butter about twice during | part of drumstick area and tie drumsticks together at ends. Load on | ||
cooking, if desired. Let stand | spit. Use counter weight to balance load. Pour water or a combination | ||
before carving. Add water as needed to the | of water and herbs into basting pan. Place basting pan directly on the | ||
pan during cooking. | briquettes under turkey. | ||
31
