Turkey on the spit

I don’t eat much meat anymore, but when I did, my favorite was turkey on a rotisserie (AKA spit). My grandfather used to always make it for Thanksgiving and now my dad carries on this tradition. If you ever have the opportunity, you should try it! By spinning on a spit, the turkey constantly bastes itself and any excess juice and fat melts off. Therefore, it is juicer and not sitting in fat.

This is a picture of the turkey set up when they put it on.

Turkey on a spit 1

This is the turkey after one hour at 325 degrees.

Turkey on a spit2

This is a picture after two hours.

turkey on the spit3

After three hours the 12 1/2 pound turkey was done. We let it rest for 15 minutes and then it was carved and enjoyed!

turkey on the spit done

How do you like your turkey?

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