When you are holiday entertaining, there are plenty of details to fret over… but your turkey doesn’t need to be one of those details. This Thanksgiving, let the Ronco Rotisserie take care of that turkey- so that you can turn your attention to relaxing and enjoying your guests.
This Easy Cajun Spiced Rotisserie Turkey is a super easy recipe that results in a tasty, delicious and moist turkey every-time.
The method for cooking this rotisserie recipe is to pack the inside of the bird with seasonings and flavors so that as it rotates and cooks, the meat absorbs the flavors from the inside-out. This way of cooking promotes a moister, more evenly cooked bird. Herbs and spices on the outside of your bird can burn or create hot spots.
Easy Cajun Spiced Rotisserie Turkey
- 14-15 pound turkey (thawed)
- 1/4 cup Cajun spice blend (we used a pre-made blend for simplicity, but feel free to make your own)
- 2 yellow onions chopped into quarters
- 6-8 garlic cloves
- Bunch of fresh oregano
- Bunch of fresh thyme
- 4-5 tablespoons frozen butter
- 1 1/2 tablespoons kosher salt
- 1 tablespoons ground black pepper
1. Remove thawed turkey from refrigerator, drain any juices in the sink and dry inside and out with paper towels.
2. Stuff cavity of turkey by adding in order:
- Cajun spices (try to coat the entire inside cavity not just one spot)
- Frozen butter
- Garlic cloves
- 1 chopped onion
- Fresh herbs
3. Add the other chopped onion to the neck cavity.
4. Truss your turkey with 5 rotisserie food ties.
- Use the 1st tie to tie the legs together.
- Use the other 4 ties to secure the legs and wings to the body. Tie one food tie every 2 or so inches along the body by simply tying around the whole body.
- Tuck the neck skin under one or two of the food ties to hold the chopped onion in place. Trim excess off food ties.
5. Pat turkey dry again and season both sides of turkey with kosher salt and ground black pepper.
6. Next place your turkey on the rotisserie spit rod. There are 2 methods* for placing your turkey on the spit rod:
- Insert spit rod into turkey breast at a 45-degree angle and sliding spit rod into bird and straightening as it comes out toward the leg area.
- Or placing the spit rod on the carving platform and placing turkey right onto spit rod starting with the breast side first.
7. Place your turkey into your rotisserie oven and set to ‘no heat rotate’ for one or two turns to make sure the bird is not touching the heating elements. If so, remove and re-position on spit rod.
8. Set rotisserie oven to roast for 12 minutes per pound.
9. When your turkey reaches temperature* at the breast, set your rotisserie to the no heat rotate setting… allowing your turkey to rest and rotate in the Ronco Rotisserie for 15-20 minutes with the door open.
*Cooking times may vary slightly depending on salt content, water content, environmental temperature, starting temperature of food etc. so we always suggest checking doneness with a meat thermometer. The breast meat should be 165°F and the thigh at least 165°F but ideally 185°F- pay more attention to the breast temperature than the thigh. Start checking temperature 30 minutes before you think your turkey should be done.
10. Remove from rotisserie oven place on carving platform, carve and serve.
- While cooking, use a dry pastry brush to brush the outside of the bird occasionally to promote an evenly browned bird.
- If desired, about 20 minutes before your turkey is done cooking, brush with olive oil for extra crispness.
Chef Paja-Dejur Sanchez