Combine the salt, pepper and oil in a small bowl.
To prepare the grill, remove the grates directly under the bird.
Add about a 1/2 cup apple juice to a cast iron skillet (or a plate made out of aluminum foil).
Place the skillet directly under the bird to catch the drippings and give off the apple juice steam to make the bird even juicer.
To prepare the bird, tie up the legs.
Insert bird on rotisserie stick.
Secure with spikes.
Tie the bird extra tight to keep it from shifting or falling during cooking.
Also make sure wings are tied close to the rest of the bird so they don’t burn.
Turn on the burners that aren’t directly under the bird to high for 5 minutes.
After 5 minutes, reduce the burners to low to maintain a consistent temperature of 325-350 degrees.
Using a brush, baste the bird.
Cook the unstuffed bird for 20 minutes per pound or until the meat is falling off the bird.
If the skin isn’t as crispy as you’d like, then turn the heat up to medium high for a few minutes and let it brown.