This is a basic recipe for a spit-roasted turkey. Remember that you have to have a rotisserie kit that is strong enough for the weight of the bird.
- Serves: 10 persons
- 1turkey (whole)
- 1onion (whole)
- ¼cup/120 milliliters unsalted butter
- ¼cup/120 milliliters olive oil
- 2to 3 cloves garlic (minced)
- 1tablespoon/15 milliliters kosher salt
- 1tablespoon/15 milliliters Worcestershire sauce
- 2teaspoons/10 milliliters mustard powder
- 2teaspoons/10 milliliters lemon pepper
- 2teaspoons/10 milliliters paprika
Step 1Gather the ingredients.
Step 2Check to make sure that the turkey will fit the grill with 1 inch of clearance on all sides.
Step 3Combine the seasoning ingredients in a small bowl.
Step 4Slather the inside and outside of turkey with the mixture, making sure to get seasonings under the skin. If this proves to be difficult, melt the mixture and use a marinade injector to deposit seasonings into the bird.
Step 5Thread the turkey onto the spit through the neck skin and out just below the tail.
Step 6Thread onion onto the spit so that it rests inside the turkey. Fasten tightly with spit forks.
Step 7Tie wings and legs with string tightly to the body of the turkey. Hold spit on each side of the turkey and roll it in your hands to check the balance. Readjust, if necessary, so that it will turn evenly.
Step 8Remove cooking racks from grill and preheat. Place drip pan under where the turkey will turn. If using charcoal, place hot coals around the edge with few coals directly under the turkey.
Step 9Grill over a medium heat until the skin starts to blister and brown. Reduce heat and continue grilling until the turkey reaches an internal temperature (measure in the center of the breast) of 185 F. Plan on a cooking time of about 3 to 3 1/2 hours for a 12-pound turkey.
Step 10Carve and enjoy.