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Rotisserie Turkey
When preparing a turkey, the wings and legs
must be tied down securely to prevent them
from touching the Heating Element. You
must use heavy string or twine instead of the
Elastic Food Ties when fixing a turkey.
As a turkey rotates, the wings and legs have
a tendency to bow out, so be sure to tie down
four areas; twice on the wings and twice on
the legs. If any part of the turkey (or any
game bird) touches the Heating Element,
immediately turn off the machine and retie
the bird more securely. If the bird still touch-
es the Heating Element after this second tie-
down, then the bird is too big and it must be
trimmed down so that it doesn't touch the
Heating Element.
Stuffing Poultry Not Recommended
Please note: The manufacturer does not rec-
ommend stuffing Rotisserie poultry. Keep
the cavity open to the heat to help cooking.
One 8 to 15 Pound Turkey Fresh or Completely Thawed
1 Tablespoon Salt and 1 Tablespoon Poultry Seasoning if Desired
Thoroughly wash the turkey with warm water. Cut away all extra fat and skin so
hot air can get into the cavity. Rub Salt and Poultry Seasoning into the cavity. Tie
with string in 4 places. Place centered on Spit Rods and cook for 10 minutes per
pound. Enjoy the best turkey you can imagine.Keep cavity clear of skin and fat so
heat can enter and help cook it throughout.
Helpful Hint
Late for Dinner?
and set the function switch to "No Heat Rotation" and your
food will be warm and the juices evenly distributed. Up to
15-20 minutes is okay; after that the food cools down.
18
ROTISSERIE TURKEY
Roast Turkey
No problem, keep the Door closed
1
2
Up to a 15 lb. Turkey
Be sure the turkey is tied with 4
heavy strings to tightly secure
all loose parts. Do not use the
elastic food ties for turkeys.
Keep cavity open to heat.
Be sure nothing hangs over or
extends beyond the Gear
Wheels. Always center turkeys.
No Heat
Rotation
3
4
Normal
Rotation
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