Rotisserie Chicken Or Turkey

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I cannot say enough about this way of cooking poultry. the outside skin is crisp and the inside is fall off the bone juicy.

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Steps

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Prepare your barbecue.

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Remove all grill racks and preheat barbecue to 450f if your barbecue comes with a rear burner use this only.

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Place heavy duty tray directly on burner.

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Mix together orange juice , wine , water , 1 / 2 orange cut into slices , 2 sprigs of rosemary and garlic cloves sliced.

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Pour liquid into tray.

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Now time for the chicken or turkey.

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Rinse well and pat dry.

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Rub with other 1 / 2 orange making sure to separate skin from breast area and applying here as well.

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Cut remaining orange in half and put inside cavity.

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Now break up 1 sprig of rosemary placing in and around breast area.

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Add another 1 or 2 sprigs to inside of cavity.

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Tie legs and wings tight to body of chicken or turkey using kitchen twine.

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Place on rotisserie and center over tray.

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Cook for 30-40 min at 450f then reduce heat to 300f the juice in the drip pan will continually evaporate , rise and self baste you chicken or turkey so try not to lift the lid too often.

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Do not let the pan dry out , add e.

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Ingredients

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whole chickens, orange juice, dry white wine, water, orange, fresh rosemary, garlic cloves