Ovens with these features start in the $3k range. There are not other options. Convection is used in these ovens to facilitate the rotisserie roasting. This is true in commercial units also. Can you store the countertop rotisserie somewhere else in the condo when not in use?

Thanks homepro, ...if I could find one that could reach 450 degrees, and could hold a 20 lb turkey, and wasn't vertical, I suppose I could stash it in the guest room closet. But that's not ideal. I guess I should look for such a rotisserie.

Octavia, You would do better looking for a used Miele or Gaggenau 24" oven paired with a 24" induction cooktop. Confirm that your unit has the electric capacity. These ovens have the rotisseries available as an option on them. I am not sure you will find a countertop model that will take care of a 20lb turkey and not be the size of a regular sized oven. I would also check the specs on the Gaggenau and Miele to confirm that they can handle a turkey that large. I have a luxury of a Komodo Kamado outside and have rotisseried my Turkey on that unit for over 8years and have not used by oven for the Thanksgiving turkey. For the once a year turkey, can you make arrangements with a friend to use their grill or something like that?

Thanks again Homepro, I searched and my unit can't handle that electric capacity, and even if I could upgrade the electric, those wall units would require a major kitchen overhaul...I think that would be one expensive turkey! lol. And in truth, I said 20 lb turkey because I've heard rotisseries can fail with heavier roasts; I really would not do anything bigger than 15lbs. So the 20lbs was used to be under the failure wire, so to speak.

In truth, I can use my grill at the condo...BUT, since the unit is on the 2nd fl (and one can't use their balcony for grilling), and rules state that grills must be 10 ft from the building, I just can't see running downstairs to watch the grill, while having guests upstairs. Thus, asking someone else to use their grill effects the same results.

I guess I should just go with a counter top version, since I'm reaching for the stars on the turkey, which is only once a year. What I'm hooked on is ribs (yes!) and chicken and beef on the spit more often than the once-a-year turkey (which I'm no fan of, but must be had on T-day..lol).

Square peg; round whole, I guess, but perhaps I'm being too exacting, and can throw the turkey in the oven once a year. Thanks for your help, and I guess I'll seek a counter top that isn't preset (must reach 450 or I don't see the point - I wonder if that requires use of an oven plug?? which then keeps me from using the oven? - *sigh*), and is horizontal rather than vertical.

I don't know. I'll just keep searching.

I haven't tried it personally, but I've been told that a CSO is great both for ribs and roast poultry. You might want to look into that option

A CSO is an expensive built-in.

Rotisserie does two things: gives all sides a chance at the heat, and self bastes by recapturing the melted fat as it turns instead of having it drip off.

For the poultry, at least, though meat as well, the better bet is to try to accomplish these things in your current oven. Heated convection does a lot for the all sides get a chance at the heat, because the point of it is to distribute the heat evenly around the oven. If you don't have a lot of hot/cool spots, however, it's not necessary if you can figure out how to even up the access. This is what butterflying is all about.

Cut the spine out of your bird. If it's a tender young chicken, you can just kind of pull it open, turn it over, and gently but firmly press the breast down. For a big turkey, you might have to cut out the breast bone (google butterfly or spatchcock for pictures and directions). Make a bed of root vegetables or stuffing in your roasting pan and lay the flattened bird on top. Turn the legs knees in, and tuck the wing tips under. Add a generous amount( but not a flood) of wine, stock, and/or water to the bottom of the pan to help steam the bird and keep it tender.

Butterflying meat just takes a very sharp knife and courage, but it's more technical, especially if there's a bone. Watch some videos. Or get your butcher to do it (or the birds). Most meat has so much fat that a lot is dripping off from the rotisserie. Same with butterflying. So not as good a candidate for roasting on a bed. Instead, use the grill pan as usual, for the fat to fall through. You should get a nice, even cook. You can also add liquid to the pan for steaming, and baste occasionally. Experiment with different temperatures and modes (roast or broil, etc.).

Maybe a good alternative to the countertop appliance. :)

I can definitely recommended experimenting with different cooking techniques. I have made butterflied turkey and beer can chicken in regular ovens. And they both were delicious.

If you can get hold of some older episodes of America's Test Kitchen, they do a great job introducing these techniques in a very beginner friendly fashion