|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||3%|
|*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.|
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 turkey (whole)
- 1 onion (whole)
- 1/4 cup/120 milliliters unsalted butter
- 1/4 cup/120 milliliters olive oil
- 2 to 3 cloves garlic (minced)
- 1 tablespoon/15 milliliters kosher salt
- 1 tablespoon/15 milliliters Worcestershire sauce
- 2 teaspoons/10 milliliters mustard powder
- 2 teaspoons/10 milliliters lemon pepper
- 2 teaspoons/10 milliliters paprika
Gather the ingredients.
Check to make sure that the turkey will fit the grill with 1 inch of clearance on all sides.
Combine the seasoning ingredients in a small bowl.
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.
Thread the turkey onto the spit through the neck skin and out just below the tail.
Thread onion onto the spit so that it rests inside the turkey. Fasten tightly with spit forks.
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.
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.
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.
Carve and enjoy.