BBQ Rotisserie Free Range Turkey

Dad’s cooking the Turkey!

Use the rotisserie method to cook and brown your Canter Valley Free Range Turkey evenly as it rotates over the heat source. This method works best with our turkeys that are 5kgs or less. If you need more than 5kgs of turkey for your gathering, cooking two of our smaller turkeys is better than trying to cook one large turkey with the rotisserie method. This method reliably retains the moisture in the meat achieving a succulent tasty result. The rotisserie turkey looks particularly impressive and is a great focal point in which to stand and watch while having a beer or 2!

1. Remove giblets and neck from thoroughly thawed or fresh Canter Valley Free Range Turkey.
2. Drain juices and blot with paper towels. Cook stuffing separately in a casserole dish in the oven.
3. Tie wings and legs to body to prevent flopping. Be sure neck skin is pulled back and caught under string or skewered to back.
4. Place one spit prong on spit. Insert spit from neck to tail of turkey. Insert second spit prong and secure tightly. For most secure balance, position one prong at a right angle to the other prong.
   • One turkey balances best if it is slightly toward backbone since breast cavity is hollow. Place turkey in the centre of the spit.
   • Two turkeys should be of similar size and shape for best balance. Mount on spit by butting the two turkeys head to tail.
5. Test balance by rotating spit in hand. If unbalanced, re-thread and tighten prongs. Turkey must be balanced for even cooking.
6. Baste the turkey periodically during cooking. We use a mixture of olive oil, orange juice, and pomegranate molasses.
7.  Place spit on rotisserie and grill according to type of rotisserie being used:
8. Cook turkey to internal temperature of 180 degrees in thigh and 170 degrees in breast. If you don’t have a thermometer test with a skewer in the deepest part of the breast and leg, the juices should run clear, not pink.
9. Be sure to let the Turkey stand for at least 20 minutes before carving.

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