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    You are in: Home / Recipes / Rotisserie Chicken or Turkey Recipe
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    Rotisserie Chicken or Turkey

    Rotisserie Chicken or Turkey. Photo by Gumboot Gourmet

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Tiggrr's Note:

    I cannot say enough about this way of cooking poultry. The outside skin is crisp and the inside is fall off the bone juicy.

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    Units: US | Metric


    1. 1
      Prepare your barbecue.
    2. 2
      Remove all grill racks and preheat barbecue to 450°F If your barbecue comes with a rear burner use this only.
    3. 3
      Place heavy duty tray (your broil pan base works well for this) directly on burner.
    4. 4
      Mix together orange juice, wine, water, 1/2 orange cut into slices, 2 sprigs of rosemary and garlic cloves sliced.
    5. 5
      Pour liquid into tray.
    6. 6
      Now time for the chicken or turkey.
    7. 7
      Rinse well and pat dry. Rub with other 1/2 orange making sure to separate skin from breast area and applying here as well. Cut remaining orange in half and put inside cavity.
    8. 8
      Now break up 1 sprig of rosemary placing in and around breast area. Add another 1 or 2 sprigs to inside of cavity.
    9. 9
      Tie legs and wings tight to body of chicken or turkey using kitchen twine (wetting twine will help keep it from burning).
    10. 10
      Place on rotisserie and center over tray.
    11. 11
      Cook for 30-40 min at 450°F then reduce heat to 300°F The juice in the drip pan will continually evaporate, rise and self baste you chicken or turkey so try not to lift the lid too often. Do not let the pan dry out, add extra liquid as needed. Cook for 18-20 min per lb. or until cooked through. I have also used lime juice, beer and different herbs and spices. Experiment with your favorites. You will not be disappointed.

    Ratings & Reviews:

    • on March 21, 2010


      My guests and family really enjoyed this recipe. I cooked a 10 pound turkey and it was done to perfection at exactly 4 hours. We especially enjoyed the "smoked" appearance and flavor of the very moist meat. Stick to the 18 minutes per pound with this recipe anything less and you will be waiting. Thanks for sharing we will do this again and again.

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    • on July 25, 2008


      This was the first time I tried to rotisserie a chicken. I used chicken stock, white wine, garlic & lemon for the liquid in the broil pan. The timing was perfect, I used a 3# chicken & total cooking time was 1 1/2 hours. The chicken was unbelievably tender & juicy. DH wants to know when I'm going to be doing another rotisserie chicken! Thanks for this great recipe.

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    • on July 19, 2008

      Excellent! This was the first recipe we tried with our new rotisserie. We used a ten pound turkey. It was outstandingly good. We didn't have rosemary, so I used sprigs of tarragon. BE SURE TO KEEP AN EYE ON THE FLUID LEVEL - we added nearly a gallon of fluid to the drip tray altogether - but what a moist, flavorful turkey. Thanks! N & L

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    Nutritional Facts for Rotisserie Chicken or Turkey

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 815.7
    Calories from Fat 477
    Total Fat 53.1 g
    Saturated Fat 15.1 g
    Cholesterol 243.8 mg
    Sodium 233.3 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 0.9 g
    Sugars 8.8 g
    Protein 58.1 g

    The following items or measurements are not included:

    fresh rosemary

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