Are you looking for a unique and flavorful way to cook your Thanksgiving turkey this year? Look no further than the Weber Grill Rotisserie! This method is not only easy and convenient but it also produces a juicy and evenly cooked bird that your guests will rave about.
Why Rotisserie?
Rotisserie cooking is a fantastic way to cook a turkey because it allows the bird to self-baste as it rotates, resulting in a beautifully browned and flavorful skin. Additionally, the constant movement of the rotisserie helps to cook the turkey evenly throughout, ensuring that every bite is juicy and tender.
Get Your Grill Ready
Before you get started, you’ll need to prepare your Weber grill for indirect medium-high heat (350-400°F). For rotisserie cooking it’s best to mound all of your charcoal to one side of the grill. Use a Char-Basket Charcoal Fuel Holder and an aluminum drip pan to help manage the heat and prevent flare-ups.
Prepare Your Turkey
With your grill ready, it’s time to prep your turkey. Start by removing the wing tips with a pair of kitchen shears. These tips don’t have much meat and are prone to burning if they stick out from the body, so it’s best to remove them.
Next, generously season the turkey with salt and pepper, both inside and out. Lightly rub olive oil all over the skin to help it crisp up during cooking.
Trussing for Success
Trussing your turkey is an important step for rotisserie cooking. This helps to keep the bird compact and secure as it rotates on the spit. For a rotisserie turkey, it’s a good idea to go beyond the basic trussing techniques. In addition to tying the legs together and wrapping the body, consider adding additional trussing over the wings. This will help prevent the wings from breaking loose and burning during the cooking process.
Mounting the Turkey
Once your turkey is trussed, it’s time to mount it on the rotisserie spit. Push the forks together before tightening the set screws to ensure the turkey is securely in place. Then, carefully place the spit on the grill.
Balancing the Load
If you’re using the rotisserie ring, make sure to set the counterweight to the side opposite of the breast meat. This helps to balance out the weight of the turkey and reduces stress on the rotisserie motor.
Cooking Time
For a 14-pound turkey, expect a cooking time of approximately 2 to 2 1/4 hours. You’ll know your turkey is done when the deepest part of the thigh reaches an internal temperature of 170°F. Use an instant-read thermometer or an iGrill to easily monitor the temperature of your turkey.
Rest and Carve
Once your turkey is cooked, remove it from the grill and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.
Additional Tips
- For extra flavor, consider stuffing your turkey with herbs, citrus fruits, or other aromatics.
- Baste your turkey with melted butter or a flavorful sauce during the last 30 minutes of cooking for an added layer of richness.
- Let your creativity shine! Experiment with different seasonings and rubs to find the perfect flavor profile for your taste buds.
Cooking a turkey on a Weber Grill Rotisserie is a fantastic way to impress your guests and enjoy a delicious and flavorful meal. With a little preparation and the right technique, you can easily master this method and create a Thanksgiving turkey that will be the star of the show. So fire up your grill, grab your turkey, and get ready to experience the magic of rotisserie cooking!
Additional Resources:
- Weber Grill Rotisserie Turkey Recipe: https://www.weber.com/US/en/recipes/poultry/rotisserie-turkey/weber-2377506.html
- How to Rotisserie a Turkey on a Weber Grill: https://www.weber.com/US/en/blog/tips-techniques/how-to-rotisserie-a-turkey/weber-30668.html
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Mike Lang Fuel Type:
- Serves 10
- 0
- PeopleServes 10
- Dry Brining Time24 to 72 h
- Completed step 1 whole turkey, about 16 lbs, fresh
- Completed step Kosher salt
- Completed step Extra-virgin olive oil
- Completed step Freshly ground black pepper
- Completed step 3 sprigs fresh rosemary
- Completed step 1 orange, quartered
- rotisserie
- butchers twine, rotisserie
- sheet pan
- large disposable foil pan
Take Your Grilling Anywhere
- Fresh turkey should be placed on a sheet pan with a wire rack and dried with paper towels at least one day before cooking. Cover generously with kosher salt. Refrigerate uncovered for up to 3 days.
- Remove from the refrigerator. With a sharp knife, remove excessive neck skin and tailbone. Season generously with black pepper and additional salt if desired. Stuff the cavity with rosemary and orange.
- With the turkey breast side up, tuck the wingtips under. Flip the turkey over. Run butcher twine under the neck and over the wingtips. Turn the turkey over so that it is now breast-side up by bringing the twine back towards the tail. Create a loop in the twine and firmly tie the legs together.
- Set up the grill for indirect rotisserie cooking at a temperature between 350 and 450 degrees Fahrenheit. Place a foil plan in the center of the grill and push the briquettes to just one side.
- Using forks, secure the turkey in place at the center of the rotisserie spit.
- Keep the lid closed while you grill the turkey on the rotisserie for about two and a half to three hours, or until the internal temperature of the turkey breast reaches 165 degrees Fahrenheit. If necessary, add unlit briquettes every hour to maintain the temperature.
- Once cooked, take off the grill and take out the spit and forks. Carve and serve.