How to cook a turkey on the rotisserie

For a long, slow roast, you’ll need indirect heat. The way the Rotisserie sits in the EGG means there’s not enough space for a ConvEGGtor, but there is a setup that works. For this, you’ll need a 2-Piece Multi-Level Rack for the EGGspander System. You’ll also need a Baking Stone one size smaller than your EGG (a Large stone for an XL EGG, a MiniMax stone for a Large). Only half-fill the Fire Box with charcoal so there’s plenty of space. Once up to temperature, place the rack upside down in the EGG with the Baking Stone sitting on the lower level, then install the Rotisserie. When it comes to crisping up the skin at the end, you’ll be able to switch to direct cooking by simply removing the stone.

Some people turn their noses up at the idea of eating turkey at Christmas: too dry, they say, too bland. They’ve clearly been eating the wrong birds. Avoid intensively farmed Broad-Breasted Whites, which are kept indoors, fed on a bland diet and slaughtered before reaching maturity, and instead choose a slow-growing traditional breed, such a Bronze, a Norfolk Black or a Bourbon Red. When reared on farms that provide a longer, happier free-range life, these birds offer dense meat, full of flavour and superior fat cover, resulting in juicy, surprisingly rich meat. The Rotisserie setup has space for a turkey up to about 6kg in weight.