Thanksgiving Rotisserie Turkey
Excellent recipe. The turkey comes out juicy and moist.
Yield
12 servingsPrep
28 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | pounds |
turkey
whole, rinsed and towel dried |
|
| Seasoning | |||
| 2 | teaspoons |
black pepper
|
|
| 2 ½ | tablespoons |
parsley leaves
dried |
|
| 2 | tablespoons |
rosemary leaves
dried |
|
| 2 | teaspoons |
salt
|
|
| 6 | garlic |
cloves
minced |
*
|
| 1 ⅛ | teaspoons |
sage
dried |
*
|
| 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) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5.4 | kg |
turkey
whole, rinsed and towel dried |
|
| Seasoning: | |||
| 1E+1 | ml |
black pepper
|
|
| 38 | ml |
parsley leaves
dried |
|
| 3E+1 | ml |
rosemary leaves
dried |
|
| 1E+1 | ml |
salt
|
|
| 6 | garlic |
cloves
minced |
*
|
| 5.6 | ml |
sage
dried |
*
|
| 6.3 | ml |
paprika
|
|
| Turkey stuffing | |||
| 1 | each |
onions
(cut into 8 equal parts) |
|
| 1 | each |
apples
(cored cut into 8 thick slices) |
|
| Pan liquids | |||
| 473 | ml |
beer
(water or juice) |
|
Directions
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
