Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Everybody loves a juicy and tender <a href="https://www.chefsteps.com/recipes/diy-butterball-turkey">Butterball turkey</a> or Costco rotisserie chicken. But most people only eat turkey once a year, and only the elite have access to Kirkland’s exclusive members-only club. So, we engineered our own Butterball-inspired chicken! This is the best rotisserie chicken you’ll ever have, no spinning rotisserie setup required. The key to a Butterball bird and grocery store rotisserie chickens is all in the brine, which is enhanced with a secret ingredient: phosphates. Specifically, sodium tripolyphosphate (STPP). STPP increases the water-holding capacity of a bird, so that it stays extra juicy even when the breast is hammered to the USDA-recommended [f 165] internal temp, and it also makes the bird more tender. By taking matters into our own hands and injecting a high-quality bird with a STPP-enhanced brine, we’re able to achieve the best of the rotisserie chicken world: a super-juicy, tender, and flavorful bird that’s not over-saturated in brine, and is actually cooked to the proper core temperature (don’t tell the authorities). This is the Butterball rotisserie chicken of your dreams.

Super-Juicy Butterball Rotisserie-Style Chicken