Zutaten für Rotisserie Turkey
- Whole Turkey
- 1/2 teaspoon black pepper
- Dried Parsley
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- Garlic Cloves
- Sage
- 1 tablespoon paprika
- 1 large onion, quartered (optional)
- 2 large apples, cored and quartered (optional)
- Beer
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rotisserie Turkey? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Rotisserie Turkey
- Prepare the Turkey: Rinse and thoroughly pat dry a 12-14 pound turkey.
- Make the Herb Rub: In a bowl, combine 2 tablespoons olive oil, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Season the Turkey: Generously rub the herb mixture all over the turkey, inside and out. For enhanced flavor, marinate overnight in the refrigerator.
- Prepare for Rotisserie: Stuff the turkey cavity with 1 large onion, quartered, and 2 large apples, cored and quartered (optional).
- Mount the Turkey: Carefully slide one set of prongs onto the rotisserie spit, then insert the spit into the turkey through the tail, ensuring it goes through the center of the breastbone. Attach the other set of prongs in the opposite direction and tighten wing nuts securely.
- Truss the Turkey: Tie the legs together with kitchen twine. Then, tie another piece of twine around the legs and body, and a final piece around the wings and breast to keep everything compact and prevent flopping during rotation.
- Preheat & Prepare Grill: Preheat your grill to medium-high heat (approximately 350-400°F). Place a drip pan, larger than the turkey, below the spit to catch drippings.
- Mount and Balance: Attach the spit with turkey to the rotisserie motor. Ensure the turkey is balanced; the spit should rotate smoothly without wobbling. Add about 2 cups of water or chicken broth to the drip pan to keep it from drying out too quickly and to add moisture to the turkey.
- Cook Indirectly: Close the grill lid and let the turkey cook, maintaining indirect heat. Check the rotation periodically to ensure it spins without obstruction.
- Monitor Temperature: Use a meat thermometer to monitor the internal temperature. The breast should reach 170°F, and the thickest part of the thigh should reach 180°F. Cooking time is approximately 10-15 minutes per pound but use temperature as your ultimate guide.
- Rest and Carve: Once the turkey reaches the desired temperature, carefully remove it from the rotisserie. Cover loosely with foil and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
- Serve & Enjoy: Carve and serve your perfectly roasted rotisserie turkey. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
8g
Fat
3g
Carbs
1g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Main Dish Poultry American Barbecue Dinner Party Holiday Event Low Fat Spring Summer Turkey Dietary Thanksgiving Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Meat Whole Turkey Equipment Grilling Technique 4 Hours Or Less
