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31
Operation
operation
Whole Turkey (12 to 14 pounds)
Brine, if desired. Rub with olive oil. Tuck
wings under. Tie drumsticks together. Tie
another string around the bird at the wings.
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.
Rotisserie on HIGH, covered, for 2 1/2 hours or until thermometer
reads 180°. Baste with butter about twice during cooking, if desired.
Let stand 10-15 minutes before carving.
Whole Turkey (16-18 pounds)
Rotisserie on HIGH, covered, for 1 hour.
Turn to MEDIUM and continue cooking for
1 1/2 to 2 hours or until thermometer reads
180°. Baste with butter about twice during
cooking, if desired. Let stand 10-15 minutes
before carving. Add water as needed to the
pan during cooking.
(Maximum size when using the rotisserie is 18-18 1/2 pounds Remove
grill grates in order to accommodate the size of the turkey.) Brine
turkey, if desired. Rub with. olive oil Tie across wing section, largest
part of drumstick area and tie drumsticks together at ends. Load on
spit. Use counter weight to balance load. Pour water or a combination
of water and herbs into basting pan. Place basting pan directly on the
briquettes under turkey.