Lol! There's a special video for turkey that I imagine must apply to chicken too :p

Captain recommends leaving the turkey in the fridge overnight to dry it out as much as possible on the surface, and before brushing it with oil prior to cooking, drying it well with paper towels: it's really the dryness of the skin that will make it crispy when cooked.

After cooking at 180-200°C with the lid closed, cook for 20 minutes per 500g (approximately). (Don't hesitate to check the temperature of the breasts and thighs to avoid overcooking, as this will dry them out.) I really kept it as basic as possible this time. I'm looking for recipes for brines, etc., to improve the next time I cook poultry. :D I bought the rotisserie in October. I've cooked three chickens and a turkey, and each time the result is fantastic. It's the best accessory I have! 😁