DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Rotisserie

    How to Truss and Spit a Turkey for the Rotisserie

    Published: Nov 16, 2010 · Modified: Nov 29, 2015 by Mike Vrobel · This post may contain affiliate links · 5 Comments

    It hit me when I was reading my old Rotisserie Poultry Basic Technique post. I link to two different methods for trussing poultry in that post, but I don't use either of them.  With Thanksgiving coming up, I decided to share my trussing technique. Besides, how can you do the rotisserie turkey recipe I'll be posting tomorrow if you don't know how to truss your turkey?

    Now, this is how I truss all different types of poultry.  I use this technique on turkey, chicken, duck, and cornish game hens.  They all have the same layout - wings, drumsticks, breast and backbone - but it is easier to show with a turkey because of the large scale.

    What do you think? Questions? Other ideas? Leave them in the comments section below.

    Related Posts:
    Rotisserie Poultry Basic Technique
    Simple Rotisserie Turkey
    Rotisserie Turkey, Dry Brined with Orange and Spices (Coming Thursday)
    Click here for my other rotisserie recipes.


    Check out my cookbook, Rotisserie Grilling.Everything you could ask about the rotisserie,
    plus 50 (mostly) new recipes to get you cooking.It's a Kindle e-book, so you can download it and start reading immediately!

    *Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner using the RSS or Email options on the right, link to this post from your blog, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site. (Like my Rotisserie Grilling cookbook...)

    Subscribe
    BirdSend Email Marketing Tool

    More Rotisserie

    • Rotisserie Turkey Breast browning on a grill
      Rotisserie Turkey Breast, Dry Brined with Italian Spices
    • Rotisserie Sirloin Roast | DadCooksDinner.com
      Rotisserie Sirloin Roast
    • A boneless ribeye roast cooking on a gas grill rotisserie
      Rotisserie Ribeye Roast with Herb Crust
    • Rotisserie Duck with Drip Pan Potatoes | DadCooksDinner.com
      Rotisserie Duck With Drip Pan Potatoes

    Sharing is caring!

    Comments

    1. Deb Wolke says

      November 25, 2015 at 11:53 am

      Why don't you tie up the wings?

      Reply
      • Mike V says

        November 25, 2015 at 12:04 pm

        I don't need to. Tucking them under holds them in place.

        Reply
    2. Bruce says

      October 12, 2015 at 2:29 pm

      I don't have access to the two pronged fork although they look great. Will have to look for them. In the meantime, I am trying to go into the breastvas little as possible and will just keep my eye on things in terms of temperature.

      Thanks for a great video!

      Reply
    3. MikeV @ DadCooksDinner says

      November 19, 2010 at 11:51 pm

      @Rob:

      The two-prong forks come with the Weber rotisseries. I've never seen them sold separately; maybe try Amazon?

      Reply
    4. Rob Freundlich says

      November 19, 2010 at 1:05 pm

      Where did you get the two-pronged forks? I've got some good heavy-duty four-prongers, but can't find any two-prongs online.

      Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    13 shares
    • 6