Who doesn’t love a juicy, flavorful turkey? This rotisserie turkey recipe takes your Thanksgiving or any other festive gathering to the next level By using a rotisserie, the turkey cooks evenly, bastes itself to juicy perfection, and the stuffing underneath catches all the delicious drippings. Get ready to impress your guests with this mouthwatering masterpiece!
Ingredients
For the Turkey:
- One 12- to 14-pound turkey, wing tips removed
- 3 tablespoons brown sugar
- 1 tablespoon paprika
- Kosher salt and freshly ground black pepper
- Vegetable oil
- 6 tablespoons unsalted butter, melted
For the Stuffing:
- 1 stick (8 tablespoons) unsalted butter
- 2 tablespoons fresh sage, minced
- 2 tablespoons fresh thyme, minced
- 3 stalks celery, diced
- 2 yellow onions, diced
- Kosher salt and freshly ground black pepper
- 3 cups turkey or chicken broth
- 2 large eggs
- 1/2 cup fresh parsley leaves, chopped
- 16 cups cubed stale white bread
Instructions
For the Turkey:
- Prepare your grill with a rotisserie attachment according to the manufacturer’s instructions for medium-high heat.
- Truss the turkey with butcher’s twine so it is compact, then mount the turkey on the rotisserie spit. Secure the spit forks and tighten the screws.
- Mix the brown sugar, paprika, 2 tablespoons salt, and 1 tablespoon pepper in a small bowl. Rub the turkey all over with oil and sprinkle with the seasoning.
- Place the spit on the rotisserie. If using a large kettle-style charcoal grill, position a 9-by-13-inch disposable aluminum pan under the turkey. If using a multi-burner gas grill, position a 9-by-13-inch disposable aluminum pan or a half-sheet pan under the turkey, depending on the clearance. If necessary, remove the grill grates and place the pan on the bars below.
- Cover the grill and cook until the skin starts to brown slightly, about 20 minutes. Uncover the grill, drizzle the turkey slowly with the melted butter as it turns, then cover the grill and continue to cook for another 40 minutes.
For the Stuffing:
- While the turkey is cooking, melt the butter in a large skillet over medium heat. Add the sage, thyme, celery, onions, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until the vegetables are softened, about 5 minutes. Add the broth and bring to a simmer. Remove from the heat.
- Beat the eggs with the parsley in a large bowl. Add the bread, then pour in the vegetable-broth mixture and toss to combine.
- After the turkey has been roasting for 1 hour, uncover the grill and carefully spoon the stuffing into the pan under the turkey. Cover the grill and continue to cook until a thermometer inserted in the thickest part of the thigh registers 165 degrees F and the stuffing is golden on top and hot throughout, another 1 hour to 1 hour 15 minutes. Remove the stuffing earlier if it starts to brown too quickly on the bottom.
- Remove the turkey from the spit and let rest for 30 minutes before carving. Keep the stuffing warm until ready to serve.
Tips
- For a double batch of stuffing, use a multi-burner gas grill with a half-sheet pan to catch the drippings.
- If you don’t have a rotisserie attachment, you can still grill a turkey on a regular grill. Just make sure to turn it frequently and baste it with the drippings.
- This recipe is perfect for Thanksgiving, but it can also be enjoyed for any special occasion.
This rotisserie turkey recipe is sure to be a crowd-pleaser. With its juicy, flavorful turkey and delicious stuffing, it’s the perfect centerpiece for your next gathering. So fire up the grill and get ready to enjoy this delicious meal!
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While it comes naturally to place a chicken on a rotisserie, turkeys don’t seem to receive the same amount of attention. I find this a missed opportunity, as a rotisserie turkey is one of my favorite preparations. The self basting action of the rotisserie’s spin makes for an almost foolproof dinner. I’ve never had a dry and disappointing turkey. Ever.
Maybe the thought of spinning a 14 pound bird seems daunting. Don’t worry, it’s not. As the saying goes, if you can spin a chicken, you can spin a turkey. It’s that easy.
Even though I’ve cooked rotisserie turkeys on my Performer and Summit Grill Center, my favorite grill is the kettle. Naturally, turkeys are large, and the Kettle Rotisserie ring offers plenty of vertical space to accommodate such a large piece of meat.
Consider using a rotisserie to impress your guests at your upcoming holiday gathering. There is nothing more tasty than a dizzy turkey.
What you need : 1 fresh or thawed turkey, 12-16 pounds olive oil salt and pepper butcher twine
Prepare the grill for indirect medium high heat, 350-400 F.
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When using the rotisserie, I mound all of my charcoal to one side of the grill.
Use a Char-Basket Charcoal Fuel Holder and an aluminum drip pan to help out.
With a pair of kitchen shears, remove the wing tips.
Not only do wing tips have little meat, but if they protrude from the body, they can burn easily. They are worth losing.
Generously salt and pepper both the inside and outside of the turkey.
Lightly rub olive oil all over the skin.
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For a rotisserie turkey, I up my trussing.
In addition to wrapping the body and tying the legs together, I also add more trussing up over the wings. The last thing we want after hours of spinning is a wing to break loose and burn.
Mount the turkey on the spit.
Push the forks together before tightening the set screws, so that the turkey is compact and secured.
Place the spit on the grill.
Make sure the counterweight is positioned on the side opposite the breast meat when using the rotisserie ring for grilling. This helps balance out the turkey and reduces stress on the rotisserie motor.
To easily monitor the temperature of your 14-pound turkey, use an instant read thermometer or iGrill to check the turkey’s internal temperature every 2 to 2 ½ hours, or until the deepest part of the thigh reads 170 F.