Spit-Roasted Turkey

Spit-roasted turkey
LauriPatterson / Getty Images
Prep: 15 mins
Cook: 3 hrs 30 mins
Total: 3 hrs 45 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
196 Calories
21g Fat
2g Carbs
1g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 196
% Daily Value*
Total Fat 21g 27%
Saturated Fat 7g 37%
Cholesterol 28mg 9%
Sodium 579mg 25%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 1g
Vitamin C 1mg 5%
Calcium 13mg 1%
Iron 0mg 2%
Potassium 61mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a basic recipe for a rotisserie turkey. Cooking it this way will not only free up your oven but produce a juicy, flavorful turkey that you will not soon forget. A 12-pound turkey will take approximately 3 to 3 1/2 hours to cook, so plan accordingly. Keep a meat thermometer handy to ensure the turkey is cooked to an internal temperature of 185 F.

When planning to spit roast your turkey on the grill, remember that you have to have a rotisserie kit that is strong enough for the weight of the bird. Check your instruction manual before buying a turkey that might be too big.

Enjoy with your favorite side dishes including mashed potatoes and delicious gravy.


  • 1 whole turkey

  • 1 onion, left whole

  • 1/4 cup (4 tablespoons/60 grams) unsalted butter

  • 1/4 cup (120 milliliters) olive oil

  • 2 to 3 cloves garlic, minced

  • 1 tablespoon kosher salt

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons mustard powder

  • 2 teaspooons lemon pepper

  • 2 teaspoons paprika

Steps to Make It

  1. Gather the ingredients.

  2. Check to make sure that the turkey will fit the grill with 1 inch of clearance on all sides.

  3. Combine the seasoning ingredients in a small bowl.

  4. Slather the inside and outside of turkey with the mixture, making sure to get seasonings under the skin. If this proves to be difficult, melt the mixture and use a marinade injector to deposit seasonings into the bird.

  5. Thread the turkey onto the spit through the neck skin and out just below the tail.

  6. Thread onion onto the spit so that it rests inside the turkey. Fasten tightly with spit forks.

  7. Tie wings and legs with string tightly to the body of the turkey. Hold spit on each side of the turkey and roll it in your hands to check the balance. Readjust, if necessary, so that it will turn evenly.

  8. Remove cooking racks from grill and preheat. Place drip pan under where the turkey will turn. If using charcoal, place hot coals around the edge with few coals directly under the turkey.

  9. Grill over a medium heat until the skin starts to blister and brown. Reduce heat and continue grilling until the turkey reaches an internal temperature (measure in the center of the breast) of 185 F. Plan on a cooking time of about 3 to 3 1/2 hours for a 12-pound turkey.

  10. Carve and enjoy.