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Updated Rotisserie Turkey


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

1 – bottle Port wine

Cotton Butchers’ string


Preheat grill. Rinse turkey under cold water and pat dry with paper towels.

Season the turkey cavity with salt, pepper, and poultry seasoning. Add ½ stick of butter, chopped carrots, chopped apples, and chopped onions. DO NOT STUFF TURKEY with Dressing! Close cavity with poultry lacer and string kit and truss legs together with butchers string. Rub entire skin of bird with butter and season with salt, pepper, and poultry seasoning. Sprinkle the turkey with 2 tbsp of dried rosemary. Truss wings to body of bird with butcher string as well.

Alternate: Mix all seasonings into soften stick of butter, then use seasoned butter roll to season turkey.

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