A perfectly cooked Thanksgiving Turkey is so simple in your Ronco Rotisserie Oven. The constant rotating of the rotisserie means that your Turkey is continually basting while the high intensity heat allow you to get the delicious, brown and crispy skin you’re looking for.
For this recipe, which we’ve coined The Ronco Rotisserie Turkey, we used simple dry brine and cooked it in our 5500 Series Showtime Rotisserie for about 2 ½ hours. The result was a deliciously seasoned, moist, yet crispy Thanksgiving masterpiece. Dry brining works by opening the pores of the meat, allowing the natural juices to make the meat more moist, while crisping up the skin. I personally prefer a dry brine to wet because of the results and simplicity. A dry brine is typically 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. The following recipe is what I used. Feel free to mix it up with your favorite seasonings. DO NOT use a dry brine on a Kosher Turkey. Kosher Turkeys have been pre-salted and will result in an overly salted bird.
- 1 teaspoon of KOSHER salt per pound (other salts like sea salt and table salt will make your bird too salty)
- 1-2 tablespoons of cracked black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 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.
- When ready to cook, gently pat down skin with a paper towel to remove excess moisture, but not the brine.
- Truss the wings and legs to your turkey and place the bird on the rotisserie spit so it as balanced as it rotates. Cook for 12 minutes per pound. If using a meat thermometer, allow turkey to reach 165º F.
When done, allow your turkey to rest for 15 minutes before carving.
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