|Nutritional Guidelines (per serving)|
You need 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 kg) turkey
- For the Seasoning
- 1/4 cup/60 ml lemon pepper
- 2 tablespoons/30 ml chopped fresh parsley
- 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.
Server and enjoy!
Recipe Tips and Variations
- Try hickory, oak or alder wood chips if you wish to add an extra smoky flavor.