3 hrs 30 mins
Turkey done this way is delicious, especially the skin, we did regular stuffing in the oven. Have not tried the grill method. originally from "Canadian Living bbq book"
My Private Note
Units: US | Metric
- 1To spit-roast the turkey, grease the bird inside and out, and truss (tie) it into a tight shape that balances easily on the spit.
- 2It's better to put two small turkeys on a spit rather than one that's too large.
- 3The cavity can be filled with onion, lemon or orange slices, sprigs of fresh herbs or sprinklings of dried herbs (regular stuffings don't cook properly with this method.) Besure to have a drip pan under the bird and use the drippings to baste it.
- 4As a guideline, a 3 to 4 lb (1. 5 to 2 kg) bird will take about 1 1/2 hours to spit roast.
- 5a 6 to 8 lb (3 to 4 kg) bird will take 2 1/2 to 3 hours.
- 6For a covered barbecue (gas or charcoal), cook the bird stuffed or unstuffed.
- 7Place the bird on the grill over a drip pan nestled between two beds of hot coals.
- 8Roast until meat thermometer inserted in the thickest part of the inner thigh registers 185 degrees F (85 degrees C).
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Nutritional Facts for Spit-Roasted Turkey
Serving Size: 1 (172 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 363.2
- Calories from Fat 163
- Total Fat 18.2 g
- Saturated Fat 5.1 g
- Cholesterol 154.3 mg
- Sodium 147.5 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 46.3 g