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Prep the potatoes by tossing them in melted butter and seasoning to taste with salt, set them aside. Combine the garlic powder, rosemary, paprika, salt, and pepper in a bowl. Season the turkey breast and then carefully slide onto the rotisserie spit rod. Fill the rotisserie basket with the potatoes and add that to the spit rod.

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Submerge the turkey in the brine, and refrigerate for 12 hours. (if you're pressed for time, brine for at least 4 hours, but no more than 24 hours). Truss and spit the turkey: One hour before cooking, remove the turkey from the brine, and pat dry thoroughly with paper towels. Fold the wingtips underneath the bird, then truss the turkey.

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Prepare the rotisserie grill by removing grate and placing a drip pan in the center. The pan should be big enough to hold the turkey itself. Light the grill and let it heat up. If using a charcoal grill, make a medium fire around the drip pan. With gas, turn the burners to medium, but generally follow the manufacturer's instructions.

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Preheat the rotisserie grill to 300F. In a microwave-safe bowl, combine the butter, kosher salt, garlic, and herbs. Microwave the ingredients on high for about one minute or until the butter fully melts. Remove the bowl from the microwave oven. Stir the mixture and set aside for five minutes.

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Once the turkey is prepared and secured on the rotisserie spit, set the oven to the appropriate temperature. A good rule of thumb is to cook the turkey at 350 degrees Fahrenheit for about 15 minutes per pound. Use a meat thermometer to ensure that the turkey reaches an internal temperature of 165 degrees Fahrenheit, indicating that it is fully.

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Instructions. Preheat oven to 350 degrees F. Combine the following dry seasonings in a small bowl: paprika, thyme, garlic and onion powder, Kosher salt, white and cayenne pepper; then add the oil and mix well. Brush the oil on top of your turkey; then bake for approximately 1 ¾ to 2 hours or until a minimum internal temperature of 160 degrees F.

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Steps For How To Cook a Turkey in a Rotisserie Oven: Mix the ingredients. The seasoning should be combined. Rub the cleaned and dried turkey all over, including the interior. It is better to do this the night before to allow the meat to absorb the flavor. Place the turkey on the rotisserie skewer after stuffing it with apples, onions, and carrots.

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Instructions. Mix together brine. Remove neck and giblets from defrosted turkey. Using a paper towel, completely dry the inside and outside of your turkey. Generously rub brine all over the outside and inside cavity of your turkey. Allow turkey to brine in the refrigerator, uncovered, in a large pan for at least 12 hours and up to 2 days.

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olive oil. salt and pepper. butcher twine. Prepare the grill for indirect medium high heat, 350-400 F. When using the rotisserie, I mound all of my charcoal to one side of the grill. Use a Char-Basket Charcoal Fuel Holder and an aluminum drip pan to help out. With a pair of kitchen shears, remove the wing tips.

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Pat the turkey very dry with paper towels. Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.

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Tie the wings and legs to the body to prevent flopping. Be sure the neck skin is pulled back and caught under string or skewered back. Place one spit prong on a spit. Insert the spit from the neck to the tail. Insert the second spit prong and secure it tightly. For the most secure balance, position one prong at a right angle to the other prong.

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Key Takeaways. Cooking time for a 15 to 20 pound turkey in a rotisserie oven is approximately 3 hours and 45 minutes to 5 hours. The turkey should be cooked at a temperature of 350°F. It is important to use a meat thermometer to ensure the internal temperature reaches at least 165°F.

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Remove from heat, cool to room temperature, and refrigerate to 40°F. In large non-reactive container, combine brine with cold water. Set turkey in brine, breast side down, placing a weight on top to keep turkey submerged if necessary. Place in refrigerator and let brine for 8 to 16 hours. Remove turkey from brine and pat dry with paper towels.

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For a 20 pound turkey, this should take an additional 1 ½ to 2 hours. Keep basting it every 30 minutes during this stage so that the skin will turn a deep golden brown. (This turkey needed another 20 minutes or so to get totally done.) Remove the turkey from the oven, cover it with foil, and let it rest for 15 to 20 minutes before serving.

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It can be a little tricky to use one of these devices, but we show you the secrets. Do it right and the Turkey is incredibly moist, juicy and flavorful.Glu.

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