Rotisserie Grilled Butter-Herb Turkey

There’s quite a bit of pressure when cooking a turkey for Thanksgiving day. Will it cook through? Will it come out dry? Take the guesswork out of making the perfect turkey with this foolproof recipe from The Rotisserie Grilling Cookbook.

turkey-rotisserie-grilling

This is a fantastic holiday turkey. As with our other poultry recipes, this will need to brined. Make sure you have the needed time, materials, and space for this task. This buttery turkey will be juicy, tender, and impressive. The leftovers are perfect for sandwiches and soup.

1. Brine the turkey for 18 to 24 hours in the refrigerator or an ice-packed cooler. this will require a large container.

2. Prepare the grill for medium heat with indirect cooking. Aim for a grill temperature of 325°F to 350°F (163°C to 177°C) the entire time. The cooking time for this turkey is 4 to 5 hours, so plan accordingly.

3. Remove the turkey from the brine and rinse with cold water. Do not over rinse. Pat dry inside and out with paper towels. Truss the turkey with kitchen twine. Run the rotisserie rod through the onion and insert it into the turkey cavity. Use a paring knife to cut a pilot hole in the onion to make this easier. Continue to run the rod through the turkey and secure with the rotisserie forks. Brush the turkey well with the olive oil and season with the pepper. Place the turkey on the grill, set a drip pan underneath, and add 2 cups (470 ml) hot water to the pan.

4. To make the baste: While the turkey is cooking, melt the butter in a saucepan over medium heat and add the garlic and shallot. Lightly simmer for 2 minutes. Remove from the heat and add all the herbs. Let the mixture sit for 5 minutes.

5. Begin basting the turkey after the first hour of cooking time. Do so every 30 minutes until the turkey is almost done. The cooking time for this turkey should be 20 minutes per pound (454 g), or about 4 hours. the turkey is done when the thigh meat reaches 185°F (85°C) and the breast meat reaches 175°F (80°C).

6. Remove from the heat, carefully remove the rotisserie forks and slide the rod out, and then set the turkey on a large cutting board. Tent the turkey with aluminum foil and let it rest for 20 minutes before cutting off the twine and carving. This will give you time to make gravy or finish any drip pan recipes. Slice and serve.

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The Rotisserie Grilling CookbookWhile you can grill a burger or steak without a cookbook, rotisserie grilling is tricky. With everyday grilling, most people cook things with roughly even thickness and they can tell when the meats are done just by looking at them. Try something bigger, like a leg of lamb, a whole turkey, or a full pork shoulder, and they have a problem–most grills will completely char the outside long before the inside is cooked to a safe temperature. The solution, of course, is a rotisserie. The Rotisserie Grilling Cookbook shows how to set up, maintain, use and troubleshoot a rotisserie spit. It includes 105 recipes will expand your outdoor cooking repertoire, including a dry-brined Thanksgiving turkey, a whole country ham for other holidays, a whole chicken, duck, game hens, and big cuts like a beef ribeye roast or a leg of lamb. Beyond the meat recipes that are the core of the book, it includes rubs, glazes, and mops that are specifically crafted for long, slow cooking over a rotisserie, and even some ideas, like a spit-roasted whole pineapple, from beyond the world of poultry and meats.