re: Ronco Rotisserie

I have one. I've only used it for turkey, usually only once or twice a year. You have to get the turkey when they first start selling them, because the 10-12 pounders sell out early and that's the biggest mine will fit.

That being said, it's my favorite way to cook a turkey. The dual spit rods make balancing the bird much easier. And the result is so tasty and juicy. The only drawback is making gravy because you don't really get good drippings from it. In the past, I've used the skin to make a gravy, but that's not ideal, either.