dsi1 wrote:
>
> I've roasted turkey upside down and also basted but wouldn't do it
> anymore.

I have roasts ducks upside down. As it cooks the fat melts out of the
bird and it runs down through the breast automatically basting it. The
duck is done when the fat stops dripping out of it so there's no need
for a thermometer. Turkeys are not fat enough for this method to make a
large difference.

> I've never rotisseried a turkey but there's no point in doing
> that - too much trouble.

I tried it once. It worked great but was a gigantic hassle. It was
very hard to find a bird small enough to fit on the skewer at all. Then
the skewer turned out too thin so the bird bounced around and I had to
wrap it in a metal mesh to hold it in place. Then the motor started
making griding noises. Then it was finally done and the turkey was
delicious beyond the power of prose to express.

Murky turkey, smokey and jerky. Motor grinds and mesh that binds.
Aroma devine, no need to brine. While it's in the rotisserie go to
the pastesterie. Meat course crispy, dessert rice crispy. A meal fit
for Thor, we all wanted more!

I decided it was not worth getting a bigger meaner rotisserie set up to
do another. A regular rotisserie works great for a duck or a chicken or
a pair of game hens. A turkey calls for a massive rig.

It might be fun to weld together a turkey rotisserie rig. I remember my
brother doing an annual whole pig roast on a rotesserie rig the size of
a car and welding it was major fun, and an excuse to get an arc welder.
If you've never thought of an arc welder as a cooking gadget you have
not yet made a whole rotisserie hog.