Lemon-Herb and Butter Rotisserie Turkey

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 is the perfect Holiday Meal.

Lemon-Herb and Butter Rotisserie Turkey

Lemon-Herb and Butter Rotisserie Turkey

Prep Time 25 mins
Cook Time 4 hrs
Total Time 4 hrs 25 mins
Course Main Dish
Cuisine American BBQ, American Food
Servings 8 People


  • 1 13-16 pound turkey
  • 1 aluminum drip pan (disposable)
  • kitchen twine
  • 1 large onion (peeled and kept whole)
  • for rub:
  • 1/2 cup unsalted butter, room temperature
  • juice of 2 lemons and zest of one
  • 1 small 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..
  • Rinse turkey with cold water and pat dry with paper towels inside and out. Tie the legs and wings securely with kitchen twine.
  • Mix together the rub ingredients until well combined. Apply evenly all over turkey including under the breast skin. Be gentle, the skin can tear if you're not careful.
  • 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 to make gravy with the drippings collected in the drip pan.
  • With heat resistant gloves, carefully remove rod and onion. Carve and serve.


Photo by: Sabrina Baksh

Love Rotisserie Cooking? Want more great Rotisserie Recipes?
Take a look at The Rotisserie Grilling Cookbook!