I modified my offset smoker to accommodate a heavy duty rotisserie attachment. Makes the best rotisserie meats because you seal all the outside surfaces of the meat evenly at the same time plus you can cut down the amount of cooking time with rotisserie cooking. Brine the turkey first then mount it on the spit rod and turn it for two hours or longer with the lid closed at 350°. That is a 14lb turkey in the video. The video was made at the 2 hr mark and breast was at 190° and inside the thigh was 202°. Use your favorite seasonings and charcoal/wood combination. When the desired temps are reached remove the turkey from the grill, wrap in heavy aluminum foil and let it rest for one hour before carving. Enjoy