Mmmmm, rotisserie turkey! We love cooking our Thanksgiving turkeys on the rotisserie. If your grill has one and you haven’t given it a go yet this could be the year for you! The most difficult part is balancing the weight. Prepare to get up close and personal with your turkey. It’s okay to give it a name. You will get intimate. However, once you get it balanced and spinning the pay off is worth the wrangling! A rotisserie turkey has crispy browned beautiful skin. It is extra moist and, maybe the most important factor, it frees up your oven for other dishes! A few things will help you out: lots of cooking twine, a smidge of patience, an extra pair of hands, an instant-read meat thermometer, and a roasting pan. You will still need a roasting pan to catch drippings for pan gravy and depending on your grill you maybe able to put it under your turkey. Mine is too deep for going under a large turkey so I usually use a large 12×18 inch half sheet cake pan and throw the giblets and some veggies in there for good measure. We use a natural gas grill but this can be done on a charcoal grill. You need to preheat your charcoal and maintain the temperature for the duration of the cooking time.