amazing - a 12 to 14 lb. turkey takes 4 to 5 hours on a rotisserie..............
Well, I am not going to debate you,:rolleyes: but the instructions right on my rotisserie say 12 minutes per pound and I have been using this rotisserie for the last 6 years and according to the thermometer, it is at the perfect internal temp at the end of the 3 hours. Amazing?, maybe, but I just find it logical and very very handy.
I've been rotisserie cooking for 50 years - I own 3 myself - I don't care what instructions say - it's done when it's done - period.
I'll stick to my way of cooking on the rotisserie - never had a problem.
I'll stick to my way of cooking on the rotisserie - never had a problem.
The number one rule in cooking - it's done when it's done - not when a book says it is.
gardenbug wrote:Just wanted you to know that I took the plunge.......my 15lb brined turkey from Trader Joes's was put in my Ronco Rotisserie and it was out of this world.
The juiciest, tastiest turkey I have had in a long long time. It took 3 hours on the nose and the meat practically fell off the bone. Everyone raved over it. Just wanted you to know so that you would not be afraid to try one.
And talk about juices, I had enough in my drip pan for the gravy, enough to spritz some over my dressing, and I have some put in the fridge for making even more gravy later. This has never happened before when cooking on the rotisserie. I have had some juices, but not like this.
The juiciest, tastiest turkey I have had in a long long time. It took 3 hours on the nose and the meat practically fell off the bone. Everyone raved over it. Just wanted you to know so that you would not be afraid to try one.
And talk about juices, I had enough in my drip pan for the gravy, enough to spritz some over my dressing, and I have some put in the fridge for making even more gravy later. This has never happened before when cooking on the rotisserie. I have had some juices, but not like this.
Wow that is excellent! Now I am ready to run out and buy a really big Ronco Rotisserie and find a Brined Bird to cook on it, just so I can have what you just described! Sounds marvelous, and I am glad your Thanksgiving turned out so well!
Now I am thinking about even just Brining a few Chickens and doing them on a Rotisserie from time to time. There is alot of instructions on brining and I may need to learn how to just do it myself, I have a feeling around here it would be next to impossible to find anything for sale that is brined, except pickles! LOL
Cheers, CCCathy