Rotisserie Turkey


1 – 14lb. turkey (thawed)

1 – stick of butter

1 – Medium Onion chopped

2 – large Carrot chopped

2 – large Granny Smith Apples chopped

4 Tbsp Poultry Seasoning


Freshly ground Black Pepper

4 Tbsp dried Rosemary

4Tbsp dried Thyme

1 – bottle Apple Cider

Cotton Butchers’ String


Preheat grill. Remove all internal parts, generally stuffed into the cavities of the turkey. Do not discard these parts (neck, heart, liver), they can be used to make your gravy.Rinse turkey under cold water and pat dry with paper towels. Season the turkey cavity with salt, pepper, rosemary, thyme and poultry seasoning. Add ½ stick of butter, chopped carrots, chopped apples, and chopped onions. DO NOT STUFF TURKEY with stuffing! Close cavity with poultry lacer kit and truss legs together butchers’ string. Rub entire skin of bird with remaining butter and season with salt, pepper, rosemary, thyme and poultry seasoning. Truss the legs to prevent them from flopping around as the rotisserie spins. Next tuck the wings behind the back. Insert rotisserie spit taking care to center as best as possible. Make sure forks are secured tightly, these can loosen while turning.

Place rotisserie spit in rotisserie motor Place a large foil drip pan under turkey. Add remaining carrots, onions and enough apple cider to pan to cover 1/2 an inch. Start rotisserie motor and close grill lid. Leave rotisserie burner on high for 15 minutes then reduce to med-low for the remaining time.

After 1 hour, and every 30 minutes or so after that, check the turkey and baste with juices in drip pan and close lid. At 2 hour mark insert meat thermometer into thickest part of thigh, being careful to stay clear of bone, remove bird when temp reads 170°-175°F. You can also put the meat thermometer into the breast,again making sure not to hit the bone, looking for 160°-165°F. Remove turkey from the grill, remove rotisserie spit and let rest for 20 to 30 minutes before carving.

Leave a Reply

You must be logged in to post a comment.