Rotisserie is a style of
roasting where meat is
skewered on a
spit – a long solid rod used to hold food while it is being cooked over a fire in a
fireplace or
over a campfire, or roasted in an
oven. This method is generally used for cooking large joints of meat or entire animals, such as
pigs or
turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-
basting.