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Thanksgiving Rotisserie Turkey


Excellent recipe. The turkey comes out juicy and moist.













Trans-fat Free, Low Carb


12 pounds turkey
whole, rinsed and towel dried
2 teaspoons black pepper
2 ½ tablespoons parsley leaves
2 tablespoons rosemary leaves
2 teaspoons salt
6 garlic cloves
1 ⅛ teaspoons sage
1 ¼ teaspoons paprika
Turkey stuffing
1 each onions
(cut into 8 equal parts)
1 each apples
(cored cut into 8 thick slices)
Pan liquids
2 cups beer
(water or juice)


Combine the seasonings and rub inside and on the surface of prepared and dried turkey.

This step can be done the night before, which allows the seasoning to marinade the meat.

Stuff the turkey with the apple and onion, and place stably on the rotisserie skewer.

Slide one pair of prongs onto the spit and then push the spit and prongs into the turkey.

Slide the other set of prongs on the opposite side of the spit and insert the prongs into the turkey.

Tighten the wing nuts to ensure the turkey firmly in place on the spit.

Now truss the turkey. Tie the ends of the legs together with string.

Tie a string close around the turkey at the meaty part of the legs to keep them close to the body.

Again tie a string around the wings and breast section of the bird to prevent them from flopping about as the rotisserie rotates.

Preheat the grill by setting all of the burners on high for a few minutes.

The spit is then attached to the brackets of the rotisserie assembly. One end of the spit slides into the motor unit.

Start the motor and observe the rotation to ensure that the spit is balanced and there are no obstructions.

Place the drip pan under the turkey a size larger then the turkey to prevent flare ups.

Place liquids in drip pan.

The lid of the grill should be lowered and remain closed to ensure even roasting. But do check quickly that it is rotating. Adjust if needed.

About 10 to 15 minutes cooking time per pound, which means that a 14 pound turkey may require 2 to 4 hours on the rotisserie.

Note: Do not estimate the cooking time. Always use a meat thermometer to check.

The internal temperature of the turkey for the breast meat must reach an internal temperature of 170ºF and the thigh meat must reach an internal temperature of 180ºF.

Carefully remove the spit from the grill with oven mitts.

Remove the spit from the turkey. Cover the turkey with foil and allow it to rest for a few minutes before carving.

Adapted from food. com


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 515g (18.2 oz)
Amount per Serving
Calories 88634% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 336mg 112%
Sodium 682mg 28%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 262g
Vitamin A 4% Vitamin C 4%
Calcium 11% Iron 37%
* based on a 2,000 calorie diet How is this calculated?


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