brine first, then give it a ride on the rotisserie

As I said on my other post....it is already brined, it came that way from Trader Joe's. Has "anyone" tried a brined bird on the rotisserie before and if so, what were the results.

I have a rotisserie and had thought of making a turkey in it. I can never find a turkey smaller that 10-12 pounds around the holidays. I was always afraid the bird would brown to much before it got done inside.

My rotisserie holds a 15 lb turkey very nicely. I do agree with Mama Mangia that they tend to be drier than an oven roasted turkey. But, having said that, I also think it has something to do with the bird itself. I say that because I have really good luck most of the time. We also get plenty of "bird juices" for our gravy, so I have no complaints on that part.

I have never had a problem with the 15lb Turkey not being done on the inside and too brown on the outside. Actually, they come out looking like a picture.
My rotisserie is a Ronco (set it and forget it) one and it works like a dream.

Yeah I have that same Ronco rotisserie. It is the bigger one.