Trish's Rotisserie Turkey (On The Barbie)
September 18, 2015
"If you haven't tryed making a turkey on the rotisserie you need to try, it's the moistest juicyest flavorful-est turkey ever!"
- Serving Size: 1 (491.5 g)
- Calories 1547.4
- Total Fat - 121.5 g
- Saturated Fat - 47.3 g
- Cholesterol - 425.1 mg
- Sodium - 5491.8 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 0.4 g
- Sugars - 0.7 g
- Protein - 102.2 g
- Calcium - 157.8 mg
- Iron - 7.4 mg
- Vitamin C - 7.2 mg
- Thiamin - 2.3 mg
Remove parts from turkey cavity. Remove and discard fat from just inside the body and neck cavities.
Gently lift turkey skin from the sides, and slide frozen butter pieces underneath, without breaking the skin (4 tablespoons each side).
Combine kosher salt, pepper, orange zest, garlic paste with melted butter in a bowl, then rub mixture allover the turkey.
Tie wings and legs of turkey to the body with kitchen string so they won't scrape against the grill.
Place turkey on rotisserie, and secure according to manufacturer's directions.
Turn all gas grill burners on high for 5 minutes or until grill is hot. Turn off all burners except one, and place a metal drip pan under spit where turkey will cook. Add 2 cups water and chopped onions to drip pan. (The pan will catch drippings and prevent flare-ups).
Start motor; adjust turkey if necessary so it remains balanced for even cooking. Grill turkey, moderating burner if necessary to keep grill temperature at 350°, 10 to 15 minutes per pound or until thermometer inserted in the thickest part of the thigh reads 180° (about 2 to 2 1/2 hours). Baste turkey every 20 to 30 minutes with pan juices. If water in pan starts to evaporate, add more hot water, 1/4 cup at a time.
Remove turkey from grill spit, and place on cutting board. Cover with foil, and let stand 20 minutes before carving. Enjoy!
Tips & Variations
- Outdoor grill rotisserie attachment