|Nutritional Guidelines (per serving)|
|Servings: 12 to 14|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Enjoy delicious and juicy tender perfection with this rotisserie turkey recipe. The turkey is rubbed with a blend of seasonings: including lemon pepper, parsley, garlic, and sage, then stuffed with an onion, carrot, and apple.
Preparing the turkey on a rotisserie and grilling it is a great way to free up your oven for all the side dishes for your feast. Once putting on the spit, truss the turkey up getting those wings and legs tied securely before placing on the grill. Depending on the size of your grill, you might have enough room to cook your favorite stuffing on it too!
Make sure you have a good strong rotisserie to prepare this turkey. Check your instruction manual or with the manufacturer to make sure that your rotisserie set—especially the rotisserie motor—is rated for the weight of your turkey.
- 1 (12-pound/5.4 kilogram) turkey
- For the Seasoning:
- 1/4 cup/60 ml lemon pepper
- 2 tablespoons/30 ml fresh parsley (chopped)
- 1 tablespoon/15 ml celery salt
- 2 cloves garlic (minced)
- 2 teaspoons/10 ml black pepper
- 1 teaspoon/5 ml sage
- For the Stuffing:
- 1 medium onion (cut into 8 equal parts)
- 1 carrot (cut into thin disks)
- 1 apple (cored and cut into 8 thick slices)
Gather the ingredients.
Mix together the seasoning.
Rub over the surface and inside of cleaned and dry turkey. This is best done the night before to let the seasoning permeate the meat.
Stuff the turkey with the onions, carrots, and apples and place securely on the rotisserie skewer. Test it to make sure it's well-balanced and tightly-secured. Make sure that the wings and legs are firmly tied to the bird.
Prepare the rotisserie grill by removing grate and placing a drip pan in the center. The pan should be big enough to hold the turkey itself.
Light the grill and let it heat up. If using a charcoal grill, make a medium fire around the drip pan. With gas, turn the burners to medium, but generally follow the manufacturer's instructions.
Half fill the drip pan with water and place the turkey on rotisserie. The cooking times should be similar to that of a 350 F/175 C oven. You will need to use a meat thermometer to be sure of doneness.
Remove the turkey from grill when the internal temperature reaches 185 F/85 C. The water in the drip pan is there to keep the drippings from evaporating away. If the pan goes dry add more water.
Serve and enjoy!
- Try hickory, oak or alder wood chips if you wish to add an extra smoky flavor.