A perfectly cooked Thanksgiving turkey is so simple to make in a rotisserie oven. The constant rotating of the rotisserie means that your turkey is continually basting as it cooks, while the high intensity heat means that you get the delicious, crispy skin you’re looking for. Let this rotisserie turkey recipe take the center of your table this holiday season!
For this recipe, we used simple dry brine and cooked it in a Ronco 5500 Rotisserie for about 2 ½ hours. The result was a deliciously seasoned, moist, yet crispy Thanksgiving masterpiece. Any rotisserie will work for here. Dry brining works by opening the pores of the meat, allowing the natural juices to make the meat very moist, while crisping up the skin. I personally prefer a dry brine to wet because of the results and simplicity. A dry brine is basically 1 teaspoon of kosher salt per pound of meat and any other seasonings you may want to add, however salt alone does the trick as well.
