|
|
| |
| |
|
|
 |
| |
| |
|
| |
- 12-16 lb. turkey
- 1 cup of water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 stick of butter, melted
- 1 teaspoon of parsley
- 1 teaspoon fresh or dried rosemary
|
| |
| Rinse turkey thoroughly with cold water and pat dry. Securely tie the legs and wings. Combine ingredients in a shallow basting pan. |
| |
| Turn rotisserie to MEDIUM-HIGH. Place turkey on rotisserie with basting pan underneath. Cook for approximately 3 hours, or until the internal temperature reaches 180 degrees with a meat thermometer. Baste the turkey every 20-25 minutes to ensure tenderness. |
|
| |
| |
|
