Mama Mangia
Super Moderator
Forget the bags and all the hoopla - roast your turey upside down. Keeps the breast moist. I turn my turkeys all during the cooking process - they are fall off the bone delicious.
Cooking Forum
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Then you don't need to worry about finding a smaller turkey. Go for it and see what happens. I am going to try my brined turkey. I decided that is the only way I am going to know whether it will be good or not. We always have such a large crowd that two turkeys are cooked anyway. This way, everyone has left over turkey to take home.
Now that does sound like hoopla to me, lol. Especially when I have a rotisserie that does all that for me..........
Sorry but, I just do not have the time to be turning the turkey during the cooking process. That is one more step that I definitely do not want to take on.
Mama Mangia
Super Moderator
Sorry but, I just do not have the time to be turning the turkey during the cooking process. That is one more step that I definitely do not want to take on.[/QUOTE]
It takes no more time than basting - and I've had to cook 2 and 3 turkey3 for guests as well - as well as a roast or two, plus a chicken and homemade pasta dishes for turkey day - so I know what it is like.
It takes no more time than basting - and I've had to cook 2 and 3 turkey3 for guests as well - as well as a roast or two, plus a chicken and homemade pasta dishes for turkey day - so I know what it is like.
Just wanted you to know that I took the plunge.......my 15lb brined turkey from Trader Joes's was put in my Ronco Rotisserie and it was out of this world.
The juiciest, tastiest turkey I have had in a long long time. It took 3 hours on the nose and the meat practically fell off the bone. Everyone raved over it. Just wanted you to know so that you would not be afraid to try one.
And talk about juices, I had enough in my drip pan for the gravy, enough to spritz some over my dressing, and I have some put in the fridge for making even more gravy later. This has never happened before when cooking on the rotisserie. I have had some juices, but not like this.
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Mama Mangia
Super Moderator
amazing - a 12 to 14 lb. turkey takes 4 to 5 hours on a rotisserie..............
Well, I am not going to debate you,
but the instructions right on my rotisserie say 12 minutes per pound and I have been using this rotisserie for the last 6 years and according to the thermometer, it is at the perfect internal temp at the end of the 3 hours. Amazing?, maybe, but I just find it logical and very very handy.
but the instructions right on my rotisserie say 12 minutes per pound and I have been using this rotisserie for the last 6 years and according to the thermometer, it is at the perfect internal temp at the end of the 3 hours. Amazing?, maybe, but I just find it logical and very very handy.
Mama Mangia
Super Moderator
I've been rotisserie cooking for 50 years - I own 3 myself - I don't care what instructions say - it's done when it's done - period.
I'll stick to my way of cooking on the rotisserie - never had a problem.
I'll stick to my way of cooking on the rotisserie - never had a problem.
Mama Mangia
Super Moderator
The number one rule in cooking - it's done when it's done - not when a book says it is.
Cook Chatty Cathy
New member
Wow that is excellent! Now I am ready to run out and buy a really big Ronco Rotisserie and find a Brined Bird to cook on it, just so I can have what you just described! Sounds marvelous, and I am glad your Thanksgiving turned out so well!
Now I am thinking about even just Brining a few Chickens and doing them on a Rotisserie from time to time. There is alot of instructions on brining and I may need to learn how to just do it myself, I have a feeling around here it would be next to impossible to find anything for sale that is brined, except pickles! LOL
Cheers, CCCathy
Mama Mangia
Super Moderator
Cathy - having a rotisserie is the greatest thing! I've cooked so much on mine! I've even made an order of wings on mine. Turkey, chicken, pork, ribs, wings, cornish hens - all come out so good.
The Ironic Chef
New member
Cathy, I do believe that along with Butter Ball, Most Kosher turkies come pre brined or even salted. Americas Test Kitchen did a taste test on brined and salted turkies. I do believe that the winner was a store bought Empire Turkey. That won over brined, salted, fresh, free range, and the big expensive mail order turkies.
The only Rotisserie cooking I will do is on the grill or over a fire. I'm not a big fan of RONCO crap. It's mean but I have a few expensive pieces of their garbage starting with the pocket fisherman, lol and ending with the robo chop mixer blender, chopper, ice cream maker, blah blah blah and the stupid cheap azz pans with the hole in the middle that are as thin as aluminum foil that were suppose to cook like a convection but only burn the fried chicken pieces of crap that were free and just had to pay shipping and handling.
Mama Mangia
Super Moderator
Nothing beats charcoal grilling! That is my number 1 choice - but I can say that my rotisseries and indoor grills have come in handy. I'm not a big fan of Ronco myself - and I agree with you on how so many things are made today - cheap and not worth it at all.
Boy, folks are really opinionated on this forum. One has to almost put on their flame retardant panties to be able to make a comment
But, that is ok, I am a big girl and I can take it. Now, about your reply to my post........some are calling the Ronco a piece of crap, and it may well be, but I have to say that I have been using mine since it came out(about 8 years ago) and it cooks beautifully and evenly. I have cooked poultry, beef, seafood, and veggies in it and the other amazing this is, it has all gotten done by the recommended time.
(but I actually go by the thermometer, not the book) to tell when my meat is done.
I bought the Trader Joe's brined turkey only because someone recommended it to me. As delicious as it was, next year I will brine my own now that I have tried it. It had the most delicious flavor and what I am so amazed at is the amount of juices that caught in the drip pan. I have never had that much before from the rotisserie. I have not watched a TV in about 5 years so I did not know that they make an even bigger one. Mine is the original one so it must bet the smaller one. But, as I said, it cooks a 15 lb turkey perfectly. I actually don't know if I could handle a larger rotisserie, I have had some health issues and space would not allow for a bigger one, so, I will keep using this till it dies....lol.
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Cook Chatty Cathy
New member
Thanks so much for all your in-put everyone! I love OPININATED folks, they be just like me hee-hee!!! Now I can make a very well informed decision when I purchase my Rotisserie (If I even do purchase one that is) I used to own a George Foreman Rotisserie and it was real nice, but after you had to tie the heck out of it, and all the extral prep. work before grilling on the thing yuck I did not know if it was worth all the extra work.
Mama Mangia
Super Moderator
Cathy - one of mine is a Faberware - it's excellent! Well built and worth the money. I've had mine for 30+ years. It's a table top grill and rotisserie and it's a good one.
Yes, I have to agree, this is a good one, I used to have one and used it a lot, again, my problem with this one was storage space and a space for cooking with it. But, mine died after about 15 years of use. This did not bother me as I used it all the time. The Ronco is much more compact, and it is an enclosed rotisserie.
Mama Mangia
Super Moderator
If and when any of my Farberware appliances decide to die on me - I will replace them with Faberware - no other brand.
This will make Farberware very happy indeed.
Mama Mangia
Super Moderator
That's right - it will. Faberware and my family go back generations!