Rotisserie

Rotisserie refers to a cooking method and the equipment used to roast meat on a spit that is rotated during cooking. The meat is skewered on a long rod, fastened at both ends, and turned by a motor or manual handle as it sits near a heat source. The rotation helps distribute heat evenly and allows fats to baste the meat, producing a browned exterior and a moist interior.

Commonly used with poultry such as chicken and turkey, as well as pork, lamb, and beef, rotisserie cooking is performed on grills or in dedicated rotisserie ovens in domestic settings. In commercial kitchens, horizontal rotisseries are widely used for evenly roasting large cuts, while vertical rotisseries are typical for shawarma and gyros. Preparation often includes trimming, seasoning or marinating, and tying or skewering the meat to ensure stable rotation.

Heat sources for rotisseries include charcoal, gas, and electric elements. Some ovens and grills have built-in rotisserie units, while others use external attachments. Cooking times vary with the size and type of meat, and safety requires monitoring internal temperatures with a thermometer to reach appropriate doneness. The method is valued for its ability to produce even cooking, a self-basting effect, and a flavorful, crisp exterior.

History of rotisserie cooking traces back to ancient methods of spit roasting and became more widespread in Europe during the medieval and early modern periods with mechanized spits. In the 20th century, electric and gas-powered rotisseries expanded use in homes, restaurants, and retail settings, making it a common technique for roasted meats.