On a historical documentary I was watching recently they were talking about medieval food and kitchens, and they were roasting meat on a spit. It was one of those huge things that had a handle for turning the meat to make sure it was cooked evenly all round.
If you could manage the technique perfectly, your roast was said to be Done to a turn.
(Now I just have to find out why a spit is called a spit. Is dripping meat juices making the fire spit too easy?)