Cooking Your Christmas Turkey On A Rotisserie

Spit Roasted Turkey

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As the Christmas season is approaching, we start to think about planning our family logistics and above all Christmas dinner. But did you know………………………….
Turkeys have been around for 10 million years and originated from Mexico, not Turkey.
The American Indians hunted wild turkey for its sweet, juicy meat as early as 1000AD. Turkey feathers were used to stabilise arrows and adorn ceremonial dress, and the spurs on the legs of wild tom turkeys were used as projectiles on arrowheads.
Turkeys are believed to have first been brought to Britain in 1526 by Yorkshireman, William Strickland. He acquired six birds from American Indian traders on his travels and sold them for tuppence each in Bristol. His family coat of arms, showing a turkey cock as the family crest, is among the earliest known European depictions of a turkey.
Henry VIII was the first English king to enjoy turkey, although Edward VII made eating turkey fashionable at Christmas. It replaced peacocks on the table in Royal Courts. But since the 1950’s turkey has been an affordable option for most families.
Traditionally, turkey is stuffed and roasted in an oven. However, turkey is one of those meats that tend to dry out in the oven. But if you cook it on a rotisserie bbq over charcoal, you will enjoy the most moist and tastiest turkey ever.

Rotisserie cooking means that all those lovely juices that produce flavour are retained and not boiled away. All you need to do is pack the turkey’s cavity with fresh sage leaves and quartered onion. Within a short period, the juices in the onion boil and spread their flavour, along with that of the sage, to produce a really delicate taste. With any barbecue you have the ability to add flavour to the skin. With Turkey it is a case of brushing melted butter over the skin at the beginning of cooking and then again once the skin starts to brown. After about an hour, sprinkle two chicken OXO cubes over the skin and then leave for the duration of cooking. Check that the bird is cooked by piercing it and making sure that the juices run clear.

Rest the turkey for 20 minutes after cooking and enjoy.

Oh. You’ll need to buy a

Rotigrill XL3!

For the full recipe, click Roast Turkey.