Instructions

1. Prepare your turkey for rotisserie cooking by completely thawing it in the refrigerator. Remove the giblets and neck, drain the juice and rinse the turkey, inside and out, under cold water. Blot the rinsed, thawed turkey with paper towels to remove all moisture. Do not stuff the turkey. Use butcher's twine to tie the legs and wings to the body of the turkey so that they don't flop around during cooking. Fasten the neck skin back with small kitchen skewers.

2. Heat the rotisserie to allow a steady cooking temperature of 325 degrees Fahrenheit. For charcoal grills, arrange the coals around the outer edge of the fire pan. Set the rack to the lowest possible setting and place the drip pan on the rack. If you are using a gas or electric rotisserie, follow the instructions for your particular model, using an oven thermometer if necessary to ensure that the temperature remains at a steady 325 F.

3. Put one set of the spit prongs on the spit and insert the spit into the neck of the turkey, pushing it through until it comes out the other end underneath the drumsticks. Securely insert the second set of prongs, ideally at a right angle to the other prong to achieve the best balance. Position the spit slightly toward the backbone to account for the breast cavity being hollow, and insert the second set of prongs. A well-balanced bird, centered on the spit, ensures that it will cook evenly. Once the turkey is balanced, tighten the prongs securely.

4. Insert a meat thermometer in the thickest part of the inner thigh, ensuring that the thermometer does not the bone. Rub the turkey's surface with a mix of seasonings, such as sage, salt and pepper, or brush with vegetable oil so that the turkey browns evenly. Place the spit with the turkey securely on the rotisserie. When the meat thermometer in the thigh reaches 170 to 180 F, the turkey is thoroughly cooked and safe to eat. Cook the turkey for 25 to 35 minutes per pound.

5. Remove the fully cooked turkey from the rotisserie and place it on a platter or carving board. Cover it loosely with aluminum foil and allow it rest for at least 20 minutes. When the resting time is complete, remove the foil and the spit and carve the turkey for serving.