this subject also answers the ? about if hi-end grills are worth it. i often do turkeys and find it is a real benefit to having an infra-red back burner. this is usually only found on lynx,viking, wolf, dcs, type grills. it is a vertical burner across the back. find a nice 14-15 lb turkey to put on a rotisserie. season the turkey with salt. put a pan under the turkey and make baste. 1 cup of Kahlua, 1 cup of water, and about 12oz. of apricot jam. mix baste and put in pan. cook only using back burner and baste every 15-20 min. turkey will take about 2 1/2 to 3 hours. save all the dripping, remove add a little water and corn starch to thicken for your gravy for this fantanstic dark colored bird. if you prefer more of a golden colored bird , use amareeto and apple jelly instead. um good

How long will it take depends on who you ask. I roast following Barbara Kafka's high heat method and having been using this method for over 10 years. So a turkey is never in the oven here for 5 hours or more. A 20 pound stuffed turkey will be done in 3.5 hours. Since you are picking up your turkey on Friday, you might also give Judy Roger's pre-salt method a try. Although normally I would presalted Thursday for roasting on Sunday. Home Cookin Chapter: Recipes From Thibeault's Table Simple Roast Turkey - High Heat Method ====================================== Source:Barbara Kafka Roasting A Simple Art Many Thanksgivings at my house have proved the high-heat method to be ideal. A fifteen-pound turkey at room temperature takes two hours to roast. However, it may take several hours for the turkey to reach room temperature. While the turkey is sitting out, cover it loosely with a towel, otherwise the skin will dry out. I prefer a fifteen-pound turkey as it isn't too heavy for me to handle. It usually gives lots of good leftovers and is generally available. There are certain things to think of to ensure success before beginning: Remove the giblet bag from the interior of the bird. Remove the wing tips. Put everything except the livers into a pot and start Basic Fowl Giblet Gravy. By the time the bird is roasted, the gravy will be done. Use the liver in the dressing/stuffing or store in the freezer, covered with milk. Make sure there is a pan big enough for the turkey without it's touching the sides of the pan. Do not truss. Consider whether the bird should be stuffed or the stuffing served as dressing baked separately. If stuffing, think in terms of twelve cups of stuffing for a 15 pound bird, which will allow the big cavity to be stuffed and some more stuffing to be crammed under the skin flap at the neck. I seldom stuff because there are real food safety questions about the bird and its stuffing sitting out at room temperature. The oven must be very clean before roasting, or cooking at this high temperature will cause unpleasant smoke. In any case, there will be some smoke, so turn on the fan or open a window. Don't put the oven rack too high or the skin on the breast will get over cooked. For a twenty-pound turkey, the rack should be in the lowest position. Always put the turkey in legs first - dark meat takes longer to cook and the rear of the oven is the hottest area. If the top skin seems to be getting too dark, slip a doubled piece of aluminum foil on top of it. Don't move the turkey. Use an oven mitt to protect hands and forearms. Remove the foil with the same oven mitt ten minutes before the turkey comes out. Large turkeys are most easily removed from the pan by holding them with two pot holders, which will need to be washed. After the meal, get out a large stockpot to boil up the carcass and leftover bones for turkey soup and stock. 15 pound turkey, thawed, if necessary and at room temperature, wing tips removed, reserving giblets and neck for gravy, liver for stuffing. Fresh ground black pepper to taste 1 cup water or basic turkey/chicken stock . Place oven rack on second level from bottom of oven. Heat oven to 500F. Rinse the turkey inside and out. Pat dry. Sprinkle the outside with pepper. If stuffing, stuff cavity and crop, securing openings with long metal skewers. Lace them. Do not truss. Put turkey in an 18 X 13 X2 inch roasting pan, breast side up. Put in oven legs first. Roast until the leg joint near the backbone wiggles easily, about 2 hours. After 20 minutes, move the turkey around with a wooden spatula to keep from sticking. Remove the turkey to a large platter. Let sit 20 minutes before carving. Pour off grease from roasting pan and put pan on top of the stove. Add water or stock. Bring to a boil while scraping bottom of pan vigorously with a wooden spoon, loosening all the crisp bits in the bottom of the pan. These add intensity to the gravy. Let reduce by half. Serve on the side in a sauceboat or add to giblet gravy. 9 pounds stuffed 1 hour 45 minutes unstuffed 1 hour 15 minutes 12 pounds stuffed 1 hour 50 minutes unstuffed 1 hour 20 minutes 15 pounds stuffed 2 hours 30 minutes unstuffed 2 hours 20 pounds stuffed 3 hours 30 minutes unstuffed 3 hours Home Cookin Chapter: Recipes From Thibeault's Table Pre-Salting =========== Judy Rogers' Zuni Cafe method Servings: 11 to 15 Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. ADVERTISEMENT 1 (12- to 16-pound) turkey Kosher salt 1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). 2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted. 3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side. 4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. 5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours. 6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees. 7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts). 8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting. 9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve. Each of 15 servings: 564 calories; 77 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 8 grams saturated fat; 261 mg. cholesterol; 856 mg. sodium. . Notes: This same method can be used for chicken, chicken pieces, pork roasts, ribs, chops, etc.. With the smaller cuts just pre-salt 4 or five hours in advance. Even this short period of presalting makes an amazing difference. Don't cover, just refrigerate and then remove from the fridge in time for the meat to come to room temperature before cooking.

You probably wanted this for Thanksgiving, but check out the link below if you haven't seen it. It's from Trevor at Eurostoves. Here is a link that might be useful: Turkey on the rotisserie

Sugar really will crisp up the skin, but not that much sugar! That's candied! And it'll char. If you want the help with crisping the skin, put a couple of tablespoons of sugar in a cup of oil and brush it all over the bird, or use any kind of bottled sauce or dressing that has oil and sugar in it. The most important thing is a good bird. If you buy a good bird, there's no need for butter or other added fats, or brine or any fuss and bother . AllRecipes has a chart for time and temperature, which is pretty much the way I make mine (350° F, 20 min/lb.). I use a deep cast iron roaster with a rack in the bottom for a 22 lb. bird. A heavy aluminum roaster is good too. A smaller bird can go in clay, which has its own set of instructions. If you only have a more shallow pan, or the bird is too big for the lid, make a tent of heavy duty foil, shiny side out. If your roaster doesn't have a rack, you can make one out of carrots and sliced roots, and/or the stems of herbs. Just cover the bottom of the pan so the bottom of the turkey isn't touching the heat conductivity of the roaster, which can make it cook too fast and get soggy. Don't pack in the stuffing or the middle of the bird won't cook. Stuff loosely, or make all the dressing in a separate pan, and put aromatics in the bird. That's the only way I do it nowadays. Sometimes I'll put a lemon in halves or an apple, plus herbs. I've done just a three foot tall sprig of tarragon broken up to fit, and it was delicious. And seasoning. Seasoning the inside of the bird is effective. I always dump a bottle of white wine over it, once the bird is in the roaster. It only has to be palatable. Nowadays I only use Two(and a half) Buck Chuck (Charles Shaw $2.49 from Trader Joe's). The wine steams the bird while it's roasting and helps keep it from getting too dry, while helping the skin to crisp. Remove the cover for the last hour or so. Judging by how much they eat of it, and the enthusiasm of the compliments (and my own lack of thoughts that it could be better), I judge it to be quite successful. And dead easy. The turkey should be good, but it should be easy! If you want to change it up, look at the other posts from this week, where you'll find instructions for roasting it butterflied (spatchcocked) over the stuffing, and other ideas for making parts.