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Grilled Rotisserie Turkey-UPDATED


1 – 12lb. turkey (neck, giblets removed)

1 – stick of unsalted butter

1 – medium onion chopped

1 – large carrot chopped

1 – large apple chopped

Poultry Seasoning


Freshly ground black pepper

3 tbsp dried rosemary

Cotton Butchers’ string

Warm Water


Preheat grill. Rinse turkey under cold water and pat dry with paper towels.  Mix all seasonings into soften stick of butter, then use seasoned butter roll to season turkey.  Add ½ stick of seasoned butter, chopped carrots, chopped apples, and chopped onions.  DO NOT STUFF TURKEY with Stuffing!

Close turkey cavity with a poultry lacer string kit and truss legs together as well with butchers string.  Rub the entire skin of bird with the seasoned butter.   Sprinkle the turkey with 2 tbsp of dried rosemary.  Finally tuck the wings behind the back of the bird and truss entire bird with butcher string.  Insert rotisserie spit taking care to center the bird as best as possible.  Make sure the forks are secured tightly, these can loosen while turning and that would be disastrous.

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