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4.
Wrap each end of the string around each of the wings;
catch each wing tip as the string is brought tightly
together at the top and knotted. Do not cut off the
extra string.
5.
Cut another 24“ of string and lay it under the back.
Wrap it around the tail then around the skewer. Cinch
tightly.
6.
Pull legs forward; cross them on top of the skewer,
bring string around and tie a tight knot.
7.
Connect the string holding the legs to the string
holding the wings; then knot. Add the other fork and
push tines into the drumsticks to secure.
8.
Check the balance by rolling the skewer in your palms.
The bird should not rotate or be loose in any way. If so,
redo the trussing. The bird will not cook evenly if it
moves on the skewer.
Rotisserie Chart
Food Item Weight (lbs) Temp. (°F) Time (min. per lbs) Internal Temp. (°F)
Beef
Rib Eye Roast
▯ Medium rare
▯ Medium
3.0-5.5
3.0-5.5
400 °F
400 °F
17-23
18-27
145
160
Rib, bone-in
▯ Medium rare
▯ Medium
3.0-5.5
3.0-5.5
400 °F
400 °F
17-22
18-24
145
160
Pork
Loin Roist, boneless 1.5-4.0 400 °F 20-26 160
Poultry
Chicken whole 4.0-8.0 450 °F 12-17 180
Turkey whole 10.0-12.0 400 °F 10-12 180
Turkey Breast 4.0-6.0 400 °F 16-19 170
4 Cornish Hens 1.5 each 450 °F 60-70 min. total 180
Lamb
Leg, boneless
▯ Medium
▯ Well
4.0-5.0
4.0-5.0
400 °F
400 °F
20-23
27-29
160
170