This is a basic recipe for a rotisserie turkey. 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.
- 1 whole turkey
- 1 whole onion
- 1/4 cup (120 mL) unsalted butter
- 1/4 cup (120 mL) olive oil
- 2 to 3 cloves garlic, minced
- 1 tablespoon (15 mL) kosher salt
- 1 tablespoon (15 mL) Worcestershire sauce
- 2 teaspoons (10 mL) mustard powder
- 2 teaspoons (10 mL) lemon pepper
- 2 teaspoons (10 mL) paprika
- Check to make sure that the turkey will fit the grill with 1 inch of clearance on all sides.
- Combine seasoning ingredients in a small bowl. Slather inside and out of turkey with mixture, making sure to get seasonings under the skin. If this proves to be difficult, melt mixture and use a marinade injector to deposit seasonings into the bird.
- Thread turkey onto spit through the neck skin and out just below the tail. Thread onion onto 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 degrees F. Plan on a cooking time of about 3 to 3 1/2 hours for a 12-pound turkey.
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||7 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||1 g|