Hi there, and thank you too for responding. It is not the brining that I am trying to find out about....lol....it is already brined. I would just like to know if the end results are just as favorable IF I cook the bird on the rotisserie. I have found literally hundreds of comments/videos even about brining and even roasting, but nothing about the rotisserie.

when using a rotisserie VS roasting in the oven - for turkey or chicken - the results are different of course

rotisserie meats seem a bit drie to me than oven roasted -

I have made turkey on the rotisserie when I was using BBQ sauce - for Thanksgiving I prefer roasting my turkey - it's my preference - we all have our own way of doing things. I prefer oven roasted and those wonderful pan juices that give me an excellent gravy.

Hello gardenbug and welcome to the forum. I will leave the brining question to others more qualified but just wanted you to know we are happy to have you on board.