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    You are in: Home / Recipes / Rotisserie Turkey Recipe
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    Rotisserie Turkey

    Rotisserie  Turkey. Photo by Canoe98

    1/3 Photos of Rotisserie Turkey

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Rita~'s Note:

    To properly grill a turkey using a rotisserie the unit must be positioned so the heat source is never directly under the bird. The indirect heat will allow the interior portions of the meat to cook thoroughly before the exterior becomes overdone. Preheating must be done before rotisserie grilling your turkey. A 12 to 14 pound bird is the maximum weight that can be accommodated on a standard rotisserie unit. The turkey must be attached securely to the spit assembly making sure it does not slip on the spit as the rotisserie rotates. The turkey must be trussed properly so the wing and legs don't get caught as it turns. The turkey must be balanced on the rotisserie unit for if not it will not turn and burn out the motor. A turkey intended for rotisserie grilling can not be bread stuffed. The slower cooking time may not kill harmful bacteria as rapidly as with oven roasting. Check for doneness with a meat thermometer before removing the turkey from the heat source.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 -12 lb whole turkey, rinsed and towel dried

    Seasoning

    Turkey Stuffing

    • 1 medium onion (cut into 8 equal parts)
    • 1 apple (cored cut into 8 thick slices)

    Pan Liquids

    • 2 cups beer (water or juce)

    Directions:

    1. 1
      Mix together seasonings and rub inside and on the surface of cleaned and dried turkey. Can be done the night before to let the seasoning permeate the meat.
    2. 2
      Stuff turkey with the apple and onion and place securely on rotisserie skewer.
    3. 3
      Slide one pair of prongs onto the spit and then push the spit and prongs into the turkey. Slide the other set of prongs on the opposite side of the spit and insert the prongs into the turkey.
    4. 4
      Tighten the wing nuts to keep the turkey firmly in place on the spit.
    5. 5
      Now truss the turkey. Tie the ends of the legs together with string.
    6. 6
      Tie a string close around the turkey at the meaty part of the legs to keep them close to the body.
    7. 7
      Again tie a string around the wings and breast section of the bird to prevent them from flopping about as the rotisserie rotates.
    8. 8
      Preheat the grill by setting all of the burners on high for a few minutes.
    9. 9
      The spit is then attached to the brackets of the rotisserie assembly. One end of the spit slides into the motor unit.
    10. 10
      Start the motor and observe the rotation to ensure that the spit is balanced and there are no obstructions.
    11. 11
      Place the drip pan under the turkey a size larger then the turkey to prevent flare ups.
    12. 12
      Place liquids in drip pan.
    13. 13
      The lid of the grill should be lowered and remain closed to ensure even roasting. But do check quickly that it is rotating. Adjust if needed. About 10 to 15 minutes cooking time per pound, which means that a 14 pound turkey may require 2 to 4 hours on the rotisserie.
    14. 14
      DON`T rely on time estimates to determine proper doneness. Always use a meat thermometer to be sure it is done.
    15. 15
      The internal temperature of the turkey for the breast meat must reach an internal temperature of 170ºF and the thigh meat must reach an internal temperature of 180ºF.
    16. 16
      Carefully remove the spit from the grill with oven mitts. Remove the spit from the turkey. Cover the turkey with foil and allow it to rest for a few minutes before carving.

    Ratings & Reviews:

    • on November 16, 2009

      45

      DH has made this many times.Such a delicious change from oven roasted. I use Greek seasoning, and rub olive oil generously on skin, do not stuff with anything, It can be a little dry, but usually so tender with great flavor. Very very important to balance the bird. Nice to free up the oven for other side dishes!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2008

      55

      Excellent, Juicy, Moist! Only issue: my 9 1/2 lb turkey took 4 hours to cook, at 15 minutes per pound I and guest expected turkey in 2 1/2 hours.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2013

      45

      Great flavor and instruction. I used silicon rubber bands to bind the bird, they can move/shrink with the bird. My 10.5 pound bird cooked really fast even though I kept grill at 350. So it was a bit dry. - but flavorful.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rotisserie Turkey

    Serving Size: 1 (95 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 78.6
     
    Calories from Fat 21
    27%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 18.8 mg
    6%
    Sodium 409.5 mg
    17%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 2.0 g
    8%
    Protein 6.2 g
    12%

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