Lemon-Herb and Butter 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
- 1 13-16 pound turkey
- 1 aluminum drip pan (disposable)
- kitchen twine
- 1 onion large sized, peeled and kept whole
- for rub:
- 1/2 cup butter unsalted, room temperature
- 2 lemons juiced
- 1 shallot finely chopped
- 2 cloves garlic minced
- 1 tablespoon chopped rosemary
- 1 tablespoon thyme leaves
- 2 teaspoons salt (omit if brining bird)
- 2 teaspoons dried parsley
- 1 teaspoon black pepper
- for baste:
- 1 cup chicken stock
- 1/2 cup dry white wine
- 1 teaspoon chili powder
- Prepare grill by removing grate and placing a drip pan with 1 cup water in the center once up to temp. The pan should be large enough to hold the turkey by itself. Light grill and let it heat up. If using charcoal, make a medium fire around the drip pan. With gas, set temperature for medium heat (about 350 degrees F.).
- Rinse turkey with cold water and pat dry with paper towels inside and out. Tie the legs and wings securely with kitchen twine. If you have wet brined the turkey, omit salt from the seasoning rub.
- Mix together the rub ingredients until well combined. Apply evenly all over turkey including under the breast skin. Be gentle, the skin can tear.
- Using a small paring knife, run through the center of the onion. Cut out a space large enough to fit the rotisserie rod. Slide rod into onion and through turkey. Secure forks, but not tightly yet. Place onto motor achieving a good balance of the bird. Secure forks completely. Cook turkey for 3 1/2-4 hours or until the thigh and leg meat reaches 185 degrees F. Check several spots for the correct temperature before removing. 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 rod still intact. Place onto a large cutting board and tent with aluminum foil. Let stand for 10 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.
- With heat resistant gloves, carefully remove rod and onion. Carve, place onto a platter and serve.
Calories: 846kcalCarbohydrates: 7gProtein: 124gFat: 33gSaturated Fat: 9gTrans Fat: 1gCholesterol: 408mgSodium: 1278mgPotassium: 1410mgFiber: 1gSugar: 3gVitamin A: 465IUVitamin C: 17mgCalcium: 100mgIron: 5mg
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