How to truss and spit a turkey for rotisserie?

Now that you have your turkey in the roasting pan, it’s time to truss it. A trussing pin is a metal rod with a small hook on one end. You can find them at most kitchen stores. Insert the pin through the ends of the drumsticks and the drummette, and then through the small hole at the top of the drum. Once the roasting pot is full, pull the ends of the drumsticks together towards the center of the turkey and

How to cook a turkey for rotisserie?

There are two ways to cook a turkey for a rotisserie: whole or cut up. The easiest way is to cut it up. The most popular way to cut up a turkey is to place it on the counter with the neck tucked under. Using a sharp knife, cut down either side of the neck bone, removing the spine and the wing-bone down to the drumstick. You can also cut down each side of the drumstick. This ensures the meat will not fall off the bone

How to rotisserie a turkey step by step?

Now that you have your trussing system in place, you can begin to place your turkey on the spit. Make sure to place the legs toward the middle, as this will help keep the wings from flopping over. If you’re using the V-rack, you can position the legs toward the outside to help keep the turkey from rocking. Another option is to use a lazy Susan, which allows you to easily move the legs. Once your turkey is properly positioned, begin to b

How to truss a turkey for rotisserie oven?

To make sure the drum roasts even, place a large towel over the turkey and drape the legs over the towel. Set the neck over the towel, then secure with butcher's twine. Finally, create a tail with the twine and secure it to the legs.

How to truss and bake a turkey for rotisserie?

First you will need to cut out the legs, thighs, and wings. Be sure to make two clean cuts at the joint. Next you will need to cut out the neck and tail (don’t cut off the feet or the small end of the drumsticks—they’re attached to the carcass at the joint). One easy way to do this is to use a large sharp chef’s knife or a meat cleaver. Once the legs are cut off, you can