Butter-Herb Rotisserie Turkey

This Butter-Herb Rotisserie Turkey will be the star of this year’s holiday table! While many will use their ovens for cooking a turkey, the grill is one of the best places to do it. Not only will the turkey be far more flavorful, but it frees up the oven for other things like side dishes and pies. Loaded with flavor, this butter-herb rotisserie turkey is sure to shine!

Unlike baked or even smoked turkey, a rotisserie turkey has the advantage of self-basting. As it turns, so do all those great juices. It will also release additional juice as it cooks, and for this reason, I recommend placing a drip pan underneath the turkey. That way, you can collect all of those flavorful drippings to make your gravy. I recommend basting with a mixture of broth and melted butter after the first hour of cooking time. This will keep the bird shiny on the surface and give it a nice golden color.

How long to cook a turkey:

At 350 degrees, a 16-pound turkey will take about 4 hours to cook. I don’t recommend using a large turkey for the rotisserie. Stay between 14-16 pounds for best results. The optimal doneness temperature is 165 degrees F in the breast and 175 degrees F in the thigh section. If you go above this by 5-7 degrees, that’s fine. I do not recommend stuffing the cavity of the turkey when cooking on a rotisserie. Serve that delicious stuffing on the side.

Brining a turkey:

We will be using a wet brine for this recipe that contains a little bourbon. The bourbon flavor will not overpower the bird; however, you can omit it and use apple juice instead. Brine the turkey in a large covered stockpot for 24 hours in your refrigerator. The next day, remove it from the brine solution and blot the turkey dry with paper towels. Do not add any salt to the butter-herb rub. The brine will have already infused the turkey with salt flavor. 

Butter-Herb Rotisserie Turkey Ingredients:

Steps to Make It Butter-Herb Rotisserie Turkey:

  • Follow brine recipe instructions. Brine turkey for 24 hours.
  • Prepare your grill for 350 degrees F.
  • Once up to temp, remove the grate and place a 9″ x 13″ drip pan in the center of the grill. Fill it with 1 cup of water.
  • Remove turkey from brine and pat dry with paper towels inside and out. 
  • Truss the turkey with kitchen twine. 
  • Apply the unsalted butter-herb rub evenly to the turkey, including under the breast skin. Be gentle; the skin can tear.
Brown Sugar and Garlic Turkey Dry Brine

Threading the Turkey:

  • Poke through the center of the onion with a pairing knife. 
  • Cut out a space large enough to fit the rotisserie rod. Slide rod into the onion and through turkey. Secure forks, but not too tightly yet. 
  • Place onto the motor achieving a good balance of the bird. Secure the forks completely. 
  • Cook turkey for 3 1/2-4 hours or until the thigh and leg meat reaches 175 degrees F and breast reaches 165 degrees. 
  • Baste turkey after the first hour and do so until 30 minutes before the turkey comes off the grill.
  • Once cooked through, remove turkey with the rod still intact.
  • Place onto a large cutting board and tent with aluminum foil. Let the turkey rest for 15-25 minutes while you finish up clearing the grill. You can use this time to make a gravy with the drippings collected in the drip pan.
  • Using heat-resistant gloves, carefully remove the rod and onion. 
  • Carve the butter-herb rotisserie turkey, place it onto a platter and serve.
Lemon-Herb and Butter Rotisserie Turkey

Butter-Herb Rotisserie Turkey

Rotisserie turkey that will win over your guests! While many people opt to use their ovens to cook a turkey, the grill is one of the best places to do it. Not only will the turkey be far more flavorful, but it frees up the oven for other things like side dishes and pies. Loaded with flavor, this Lemon-Herb and Butter Rotisserie Turkey makes the perfect main for your Holiday feast.
Photo by: Sabrina Baksh
4.67 from 3 votes
Print Pin
Course: Main Dish
Cuisine: American BBQ, American Food
Keyword: bbq turkey, rotisserie turkey, turkey recipe
Prep Time: 25 minutes
Cook Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 10 People
Calories: 677kcal

Ingredients

Instructions

  • Follow brine recipe instructions. Brine turkey for 24 hours.
  • Prepare your grill for 350 degrees F.
  • Once up to temp, remove the grate and place a 9″ x 13″ drip pan in the center of the grill. Fill it with 1 cup of water.
  • Remove turkey from brine and pat dry with paper towels inside and out.
  • Truss the turkey with kitchen twine.
  • Apply the unsalted rub evenly to the turkey, including under the breast skin. Be gentle; the skin can tear.
  • Threading the Turkey:
  • Poke through the center of the onion with a pairing knife.
  • Cut out a space large enough to fit the rotisserie rod. Slide rod into the onion and through turkey. Secure forks, but not too tightly yet.
  • Place onto the motor achieving a good balance of the bird. Secure the forks completely.
  • Cook turkey for 3 1/2-4 hours or until the thigh and leg meat reaches 175 degrees F and breast reaches 165 degrees.
  • Baste turkey after the first hour and do so until 30 minutes before the turkey comes off the grill.
  • Once cooked through, remove turkey with the rod still intact.
  • Place onto a large cutting board and tent with aluminum foil. Let the turkey rest for 15-25 minutes while you finish up clearing the grill. You can use this time to make a gravy with the drippings collected in the drip pan.
  • Using heat-resistant gloves, carefully remove the rod and onion.
  • Carve the butter-herb rotisserie turkey, place it onto a platter and serve.

Nutrition

Calories: 677kcal | Carbohydrates: 1g | Protein: 98g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 337mg | Sodium: 589mg | Potassium: 1021mg | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 4mg
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