Ingredients for Rotisserie Turkey
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How to Make 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
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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
