How to Tell When Your Spit Roasted Meat is Ready

A common question we receive from customers is, "How do I know when my spit-roasted meat is ready?" The most reliable way to ensure your meat is cooked to perfection is by using an instant-read thermometer.

Why an Instant-Read Thermometer is Essential

When cooking with a spit roaster, the exterior of your meat can often appear beautifully browned and ready to serve. However, the true test of doneness lies beneath the surface. Without an instant-read thermometer, there’s no way to accurately gauge whether the meat is cooked through to the centre. This tool is indispensable for any spit roasting enthusiast, as it provides a quick and accurate reading of the internal temperature, ensuring your meat is safe and delicious to eat.

 

How to Use an Instant-Read Thermometer for Spit Roasting

1. Choose the Right Spots to Measure: To get an accurate reading, you’ll need to insert the thermometer into several places around the meat. Focus on the thickest parts, as these are the areas that take the longest to cook. Avoid touching bone, as this can give you a false reading.
2. Know Your Target Temperatures: Different types of meat require different internal temperatures to reach the perfect level of doneness. Here are some general guidelines:

Having these temperature targets on hand is crucial, especially when cooking large cuts of meat or whole animals, which can take several hours on a spit roaster.

Additional Tips for Perfect Spit Roasting

• Rest Your Meat: Once your meat reaches the desired internal temperature, remove it from the spit and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a juicier, more flavourful dish.
• Monitor the Cooking Process: Regularly check the temperature as your meat cooks. This will help you avoid overcooking, which can lead to dry, tough meat.
• Account for Carryover Cooking: Remember that meat continues to cook slightly even after it’s removed from the heat. If you prefer your meat on the rarer side, consider taking it off the spit when it’s a few degrees below your target temperature.

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