INGREDIENTS

INSTRUCTIONS

Note: When the turkey is stuffed and ready to be placed on the rotisserie,
the coals should be red and a thermometer should read 350 degrees when
placed on the rack of a covered grill. A 15-pound turkey will take about 3
to 3 1/2 hours. Stuff both cavities of the turkey, sew up the main cavity
with string, and truss tightly, forming a compact shape. Place on a work
surface, breast-side up. Rub the turkey with olive oil, and season with
salt and pepper. Have the rotisserie shaft fitted with one spit fork.
Making certain that the turkey is centered, push the rotisserie shaft
through the turkey between the legs, exiting at the neck. Slide the spit
fork onto the shaft. Insert the tines of the spit forks into the turkey,
screw-side up, and tighten the screws to secure firmly. Set the rotisserie
shaft in place in the rotisserie ring. Loosen the retaining loop at the
handle, and let the counterweight assembly hang down to counterbalance the
weight of the breast. The rotisserie should rotate so that the heavy side
of the turkey rotates down to the bottom. Swing the counterweight assembly
so that the counterweight is directly opposite the heavy side of the
turkey. Tighten the retaining loop. The counterweight travel should stick
out a little bit above the shaft handle and retaining loop. You may need to
adjust the travel of the counterweight as the food cooks, or if the motor
sounds like it is straining. Insert the pointed end of the rotisserie shaft
into the motor. Set the rotisserie shaft into the ring. Cover the grill,
and turn the motor on. Grill the turkey for 13 minutes per pound if
stuffed, and 11 minutes per pound if unstuffed. To determine if the turkey
is thoroughly cooked, insert an instant-read thermometer into the thickest
part of the inner muscle of the thigh, making certain not to touch the
bone, and check that the temperature is at least 175 degrees. You will need
to add more coals to the grill every 45 minutes to maintain an even
temperature. Serves 8 to 10.
Comments: The USDA recommendations for cooking temperatures for turkey are
as follows: A meat thermometer inserted in a turkey's thigh should read 180
degrees, and, when inserted in the breast, 165 degrees. Martha prefers a
turkey thigh cooked to a temperature of 170 degrees and a breast cooked to
160 degrees.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.

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