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Turkey on a Rotisserie?

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Anyone done a bird this way?

I'm dining with relatives on T-Day proper, but I have a smallish, 12-pounder I bought so I'd have lots of leftovers. I also have a workhorse 1960s Farberware Open Hearth electric rotisserie, and the bird looks like she'll fit. If I balance her right, and the motor holds up, I'm interested in others' "recipes/How-To" suggestions so I can cook the Day After.

Thanks!

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