Columnist Russ Parsons answers: Turkeys cook well on the rotisserie. The first thing you need to do, though, is to check the instruction manual and make sure your rotisserie motor will support a 14- to 16-pound bird — some of them aren't strong enough.
Then (although I now recommend dry-salting for roasted birds) you should brine the turkey a couple of days in advance. I'd try to maintain a temperature of around 350 degrees — in my experience, rotisserie poultry is naturally moister than that cooked in the oven.
Pluck or torch?
Dear SOS: Please help me avoid another two-hour exercise in frustration this Thanksgiving by telling me how best to get the feathers out of my kosher turkey. I've tried plucking them and it's about as fun and time-consuming as a root canal. Dousing the turkey in scorching hot water makes the feathers come out easily but presents food poisoning possibilities if one plans to brine the bird. Any ideas?
PATTI KLEIN LERNER
Parsons answers: No question about it, removing the pin-feathers is a tedious chore. Other than doing it by hand (a good pair of tweezers or small needle nose pliers really helps), I have one friend who burned them off with a crème brûlée torch. Move quickly!
Dear SOS: I have a recipe of my own for stuffing, however, I would like to give it a new twist. What would be a good addition?
Test kitchen director Donna Deane answers: There are any number of ingredients that can transform your basic stuffing recipe. Roasted chestnuts, toasted hazelnuts, pecans or cashews are delicious. Or chop up and add fresh herbs such as thyme, rosemary or sage. You can bring in a citrus note with orange or lemon peel or sweeten with dried fruit such as raisins, currants, apricots, peaches or figs. And adding cooked Spanish chorizo makes for a flavorful and spicy variation.
Dear SOS: Where should the tip of the thermometer be for accurate temperature readings? Should it be inserted between the turkey's body and the leg?