Korean Rotisserie or Roasted Chicken Tongdak-gui

Ingredients:

• A whole chicken (about 4 pounds)
• 1 chicken Turbo Trusser
• 2 tablespoons olive oil (or vegetable oil)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 6 garlic cloves, minced
• 1 teaspoon vegetable oil
• 2 tablespoons unsalted butter, melted

Cream Cheese Dipping Sauce:

• 2 ounces seedless cucumber (or 1/3 of English cucumber)
• ½ teaspoon kosher salt
• 4 ounces cream cheese, softened at room temperature
• ⅓ cup mayonnaise
• 1 tablespoon honey
• ½ lemon

Directions:

• Rinse the chicken inside and out in cold running water. Drain.
• Pat dry on the cutting board. Cut off any excess fat.
• Combine olive oil, kosher salt, ground black pepper, and garlic in a small bowl. Mix well and set aside.
• Preheat your oven or grill to 350℉.
• Attach the Turbo Trusser to the Chicken.
• Insert the Rotisserie through the chicken and Turbo Trusser.
• Massage the garlic and oil mixture all over the outside and inside of the chicken. Gently pat it in.
• Put it in the grill or oven and rotisserie for 1 hour.
• Brush with some of the melted butter over the entire chicken.
• Roast for 30 minutes.
• Brush with more butter.
• Roast for another 30 minutes.
• Brush the top of the chicken with all the leftover butter.