Here’s the thing – meats and poultry are amazing when they spin while cooking. Think about it, rotisserie grilling is one of the oldest methods of cooking. The rotisserie remained the most popular outdoor cooking method for large cuts of meat until the mid-1950s. All of that changed when kettle-style grills were introduced, as their dome-shaped lid allowed you to cook a large cut of meat over indirect heat.
By the way, if you don’t have a rotisserie attachment… get one! Just kidding (no I’m not). For instructions on grilling and roasting a turkey over indirect heat, see my post on Ancho and Sage Rubbed Turkey.
The reason for having a rotisserie is that the meat cooked on a spit that slowly rotates above the heat produces a flavor and tenderness that is virtually unmatched. That is why rotisserie chicken restaurants are so popular. Food is not actually grilled when cooked on a rotisserie – it roasts. Because the meat constantly bastes itself while rotating on the spit, the meat cooks more evenly and gets juicy and tender.
I didn’t brine this turkey and it was moist and delicious due to the self-basting action. Although you are welcome to brine your bird and use any seasoning you like, this recipe’s seasoning is simple and reliable.
Note: brined birds brown faster, so keep and eye out. If the turkey is browning too quickly, stop the rotisserie and wrap the bird in foil. Start the motor and continue cooking.
12 to 14-pound fresh or thawed turkey, plus 1 teaspoon each of garlic powder, fine herbs, or poultry seasoning, and kosher salt and lemon pepper
Set up grill for indirect medium heat (maintain temperature from 325°F to 350°F). Center drip pan below where the turkey will be spinning on the rotisserie. I leave the grates off for maximum clearance. Make sure you have enough gas in the tank because it takes a few hours to cook! If you’re using charcoal, bank the coals on both sides of the drip pan.
Take the giblets and neck out of the turkey’s cavity and set them aside for my Traditional Giblet Gravy. Rinse the bird from top to bottom, then pat dry with paper towels after drying. Remove the wing tips by cutting through the V of the joint. The tips have a tenancy to burn; set aside with the neck and giblets.
Mix together the rub ingredients together in a small bowl. Season the cavity with a couple teaspoons and set the remaining rub aside while you truss the turkey.
It is imperative to truss the bird to prevent flopping, prevent burning of the extremities, and preserve the maximum amount of juice in the turkey. Admittedly, I do not present a whole roasted turkey at the table, I bring it out already carved. This method is easy, but will leave a line across the breast. If presentation is important to you, check out this video for classic trussing technique.
If it doesn’t matter to you, start by cutting a 4-foot length of butcher’s twine. Center the string and tie the drumsticks together.
Run the string between the drumsticks and breast. Catch the elbow of the wing and cross underneath the turkey. Come back around to the top and catch the rest of the wing. Tie off on top or cross under once more and tie. Trim extra string.
Season the turkey on all sides with the remaining rub. Be sure to get between the drumsticks and breast and around the wings.
Place one set of tine on the rotisserie spit and figure out the center position for the turkey. Use pliers to ensure that it is securely fastened; if not, it may come loose and the bird will cease to spin.
Spit as close to the breast as you can, moving from the neck to the tail of the cavity. Since the breast side is the heaviest, this will give the best balance on the spit. You will probably have to use a counter balance weight on the back side. Push in the tines and secure.
Test the balance by rotating the spit in your hands. If it’s unbalanced, re-thread it and tighten the prongs.
After 45 minutes, check to see how it the turkey is browning. I adjusted the heat on one side slightly higher and lowered on the other because mine was browning at the neck too quickly.
Total cooking time should be around 12 to 4 minutes per pound. The breast should be between 155° and 160°F, and the thigh, away from the bone, should be 170°F to determine when it is done. Recall that the turkey will continue to cook for an additional 5 to 10 degrees after it is taken off the grill due to carryover cooking.
Forget the oven, this Thanksgiving, let the rotisserie work its magic on your turkey! This Herb Butter Rotisserie Turkey recipe from FoodieCrush is a game-changer, freeing up your oven for all the delicious sides while delivering a juicy, flavorful bird
Why Rotisserie?
- Hands-off Cooking: The rotisserie does all the work, letting you relax and enjoy the festivities.
- Crispy Skin & Juicy Meat: The constant rotation ensures even cooking, resulting in crispy skin and succulent meat.
- Frees Up Oven Space: No need to hog the oven for hours. This recipe lets you cook other dishes simultaneously.
Flavorful Herb Butter
This recipe features a delectable herb butter that infuses the turkey with incredible flavor. The combination of fresh sage, thyme, rosemary, and parsley creates a classic Thanksgiving aroma, while the butter adds richness and moisture.
Tips for Rotisserie Success:
- Brining: For an extra juicy bird, consider brining your turkey before cooking. FoodieCrush offers a helpful wet brine recipe in the article.
- Weight Limit: Be mindful of your rotisserie’s weight limit. This recipe is ideal for turkeys up to 15 pounds.
- Stuffing: Avoid stuffing the turkey as it can restrict airflow and prolong cooking time.
- Balance is Key: Ensure the turkey is evenly balanced on the rotisserie for consistent cooking.
- Homemade Stock: Use homemade stock for your gravy, as the rotisserie method doesn’t produce drippings.
How Long to Rotisserie a Turkey?
The cooking time depends on the size of your bird. As a general guideline, FoodieCrush recommends 15 minutes per pound. Use a meat thermometer to ensure the internal temperature reaches 165°F.
More Than Just a Recipe
FoodieCrush goes beyond just the recipe, offering valuable tips and tricks for rotisserie cooking. They also suggest delicious side dishes like 5-Ingredient Slow Cooker Creamed Corn, The Best Easy Stuffing Recipe, and Chipotle Mashed Sweet Potatoes.
This Herb Butter Rotisserie Turkey recipe is a Thanksgiving winner. It’s easy, flavorful, and frees up your oven for other culinary creations. So, grab your rotisserie, gather your loved ones, and prepare for a memorable Thanksgiving feast!
How long does it take to cook a 13 pound turkey?
FAQ
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