Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To spit-roast the turkey, grease the bird inside and out, and truss (tie) it into a tight shape that balances easily on the spit. | 2. It's better to put two small turkeys on a spit rather than one that's too large. | 3. The cavity can be filled with onion, lemon or orange slices, sprigs of fresh herbs or sprinklings of dried herbs (regular stuffings don't cook properly with this method.) Besure to have a drip pan under the bird and use the drippings to baste it. | 4. As a guideline, a 3 to 4 lb (1. 5 to 2 kg) bird will take about 1 1/2 hours to spit roast. | 5. a 6 to 8 lb (3 to 4 kg) bird will take 2 1/2 to 3 hours. | 6. For a covered barbecue (gas or charcoal), cook the bird stuffed or unstuffed. | 7. Place the bird on the grill over a drip pan nestled between two beds of hot coals. | 8. Roast until meat thermometer inserted in the thickest part of the inner thigh registers 185 degrees F (85 degrees C). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey	3 -4			0.0	0.0	0.0	0.0
onion				-	-	-	-
lemon		slices		-	-	-	-
herb				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.