Recipe by Tiggrr
I cannot say enough about this way of cooking poultry. The outside skin is crisp and the inside is fall off the bone juicy.
Top Review by Milette
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.
- 1 whole chickens or 1 whole turkey
- 236.59 ml orange juice
- 236.59 ml dry white wine
- 473.18 ml water
- 1 orange
- 4 sprig fresh rosemary
- 2-3 garlic cloves
Directions See How It's Made
- Prepare your barbecue.
- Remove all grill racks and preheat barbecue to 450°F If your barbecue comes with a rear burner use this only.
- Place heavy duty tray (your broil pan base works well for this) directly on burner.
- Mix together orange juice, wine, water, 1/2 orange cut into slices, 2 sprigs of rosemary and garlic cloves sliced.
- Pour liquid into tray.
- Now time for the chicken or turkey.
- 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.
- Now break up 1 sprig of rosemary placing in and around breast area. Add another 1 or 2 sprigs to inside of cavity.
- Tie legs and wings tight to body of chicken or turkey using kitchen twine (wetting twine will help keep it from burning).
- Place on rotisserie and center over tray.
- 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.