Definition of "rotisserie"

There will be no more misery / When the world is our rotisserie

1959, Tom Lehrer (lyrics and music), “We Will All Go Together When We Go”

Rotisseries are essentially self-basting because most of the juices stay on the meat and distribute across it while the rotisserie is being turned.

2007, Dan Huntley, Lisa Grace Lednicer, Extreme Barbecue: Smokin' Rigs and 100 Real Good Recipes, page 279

Rotisseries cook with dry heat, but the continual rotation of foods as they cook helps maintain their natural juices.

2010, Regina S. Baraban, Joseph F. Durocher, Successful Restaurant Design, page 150

The Italians are famous for their little windup rotisseries that cook in wood—burning ovens.

2010, Diane Phillips, The Ultimate Rotisserie Cookbook, page v

Rotisserie broilers cook meats and other foods by turning them slowly in front of electric or gas-powered heating elements.

2011, Wayne Gisslen, Professional Cooking, 7th edition, page 47

Restaurants, chop-houses, rotisseries, abound in every part[of San Francisco].

1871, D. Appleton, Appletons' Hand-Book of American Travel: Western Tour, page 124

We refuse to be drawn into the debate over which of St. Barts' two rotisseries is the best. They're both good.

1983, Sandra Hart, Best of the Caribbean, 1984, Fisher Travel Guides, page 215

Rue Chaouia, opposite the central market, is the best place for a quick bite, with a line of rotisseries, stalls and restaurants serving roast chicken, brochettes and sandwiches until past midnight.

2009, Tom Masters, Europe on a Shoestring, page 818