How to Truss a Chicken, Rotisserie Chicken, Italian Roasted Chicken

Italian Rotisserie Chicken with Balsamic Glaze



  • Indoor rotisserie or outdoor grill with rotisserie
  • Turbo Trusser
  • Meat Thermometer




Chicken and seasonings

  • 5-6 # whole roasting chicken
  • ½ cup unsalted butter at room temperature
  • ¼ cup olive oil
  • 1 Tbs. lemon zest
  • 3 Tbs. fresh lemon juice
  • 5-6 fresh basil leaves finely chopped
  • 2 tsp. fresh rosemary, roughly chopped
  • 2 Tbs. fresh oregano, roughly chopped
  • 2 cloves garlic minced
  • 1 Tbs. white wine
  • 2 Tbs. Sea Salt
  • 1 tsp fresh ground pepper



  • ¼ cup balsamic vinegar
  • 1/3 cup apricot preservers
  • 2 Tbs. honey


For Stuffing the Cavity

  • 1 medium onion, quartered
  • 1 lemon, squeezed and halved (left over from the zest and lemon juice)




  1. Rinse the chicken and remove giblets and trim excess skin
  2. Pat the chicken dry
  3. Combine the chicken seasoning ingredients
  4. Rub the seasonings on the inside and outside and under the skin
  5. Put the chicken in the fridge for 1 hour to marinate



  1. Combine the balsamic vinegar, preserves and honey in a small sauce pan bring to a boil
  2. Reduce heat to low and allow mixture to simmer for 6-8 minutes stirring often
  3. Once mixture has reduced by half and takes on a syrup-like consistence remove from heat and let cool

Rotisserie the chicken

  1. Pre-heat your rotisserie or outside grill to 300-325
  2. Remove chicken from fridge
  3. Install the Turbo Trusser
  4. Insert Rotisserie rod through the chicken and the center hole of the Turbo Trusser
  5. Put on spit
  6. Cook for 1 ½ hours to 2 hours
  7. Brush with balsamic glaze the last 30-40 minutes of cook time
  8. Check for at least 165 degrees F for doneness
  9. Remove and let rest for 10 minutes before removing the spit and Turbo Trusser
  10. Carve and serve

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