Dacor frequently asked questions

Answer:

1. The largest turkey that will fit on the rotisserie is 17 pounds. Somewhere between 10 and 13 pounds is recommended, as it is more manageable on the rotisserie.
2. Unwrap the turkey and remove the neck and giblets.
3. Rinse the turkey and pat dry with paper towels.
4. Rub the skin with olive oil or butter for better browning. Season as desired.
5. To add some stability, stuff the turkey cavity with whole, peeled onions. It is not recommended to stuff the turkey with bread stuffing. Prepare this on the side.
6. Truss the turkey with butcher's twine. Fold the wing tips back behind the turkey and tie the bird's legs together, making it as compact as possible.
7. Pierce the onions through the cavity with the rotisserie rod.
8. Before turning the rotisserie burner on, insert the rod into the motor and watch the turkey spin to make sure it spins evenly and is centered in front of the rotisserie burner. Make adjustments accordingly.
9. Use only the rotisserie burner. Do not use the burners on the bottom, as juices from the turkey may cause flare-ups.
10. Close the canopy lid, but occasionally check the turkey to make sure that it is properly spinning on the rotisserie.
11. Check the turkey's internal temperature with an instant-read thermometer to reach 180°F in the thigh.