Rotisserie Turkey???

[PAMMELA]

I have been debating on whether to purchase a deep fried turkey (they want $58 for a 15 lb!!) or cook my own. I just had a thought about cooking a turkey on a rotisserie! I have never used the rotisserie feature on my new outside bbq island and thought that would probably be yummy! The grill/rotisserie has the heating element in the back so it's a "real" rotisserie.

Of course I have no clue whatsoever how to go about doing this and I have not ever done a chicken either, though I assume it would be similar? Does anyone have any recipes for this or any directions? Help!! TIA, you all are a wonderful wealth of information!!!


Pam

[ellielk]

Here's a link to a recipe:

http://www.crashboombang.com/thxgiving_turkey.htm

I used to do this all the time and the turkey is really delicious.

Here's more:

http://www.gertens.com/articles/recipe-sageturkey.html

[Gecko]

We are thinking of doing this too. It will free up the oven for other things. We can't decide yet whether to do a whole turkey or just the breast (we prefer the white meat - no fights here over the drumstick :D ) . This is the recipe I found that sounded good.

Sage, Orange, and Clove Rotisserie Turkey

From: Weber's Big Book of Grilling

One whiff of the orange, clove, and sage in this recipe is guaranteed to drive the neighbors wild. If you don’t have a rotisserie, grill this 12- to 14-pound turkey over Indirect Medium heat for 2-1/4 to 2-1/2 hours.

For the rub:

2 tablespoons granulated orange peel
1 tablespoon dried sage
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

1 turkey, 12 to 14 pounds

2 small oranges, washed and dried
12 whole cloves
6 medium garlic cloves, crushed
1 bunch fresh sage, tied with cotton string


To make the rub: In a small bowl combine the rub ingredients. Set aside.

Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.

Pierce the oranges several times with a knife and insert six whole cloves into each of them. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string. Pin the neck skin flap to the body with two or three small trussing needles.

Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior with the rub mixture, pressing it into the skin. Set the spit on the rotisserie and let the turkey rotate over Indirect Medium heat until the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 2-1/4 to 2-1/2 hours.

Turn off the rotisserie. Wearing barbecue mitts, carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. Serve warm.

Makes 12 to 14 servings.

There are a few more recipes here (http://www.weber.com/bbq/pub/recipe/view.aspx?c=poultry&r=176) if you are interested.

[PAMMELA]

Thanks Gecko! I gave up on that idea actually... I have ordered myself a 15 lb. Cajun Deep Fried Turkey from a great BBQ place downtown that I will pick up Wednesday night and then warm in the oven on Thanksgiving! It was a little more than I had planned on spending ($58) but I really wanted a deep fried one (and this place is said to be terrific) and I really don't want to fry iit myself. I'm a little nervous about those deep fryers! :D Anyway, I got gravy thrown in for the money, so I'm happy!

[Gecko]

Your deep fried turkey sounds great - especially with gravy thrown in! The only other time we have ever grilled the turkey was about 6 years ago, and we did it over mesquite wood. I did not like it at all - to me it ruined the flavor of the turkey. This time we will do it on a regular gas grill via the rotisserie. We did our lamb roast last Christmas like this and it was very good.

[PAMMELA]

Maybe next year I'll try it on the grill. I would assume you would cook it in a foil roasting pan on indirect heat right?

[Gecko]

Originally posted by PAMMELA
Maybe next year I'll try it on the grill. I would assume you would cook it in a foil roasting pan on indirect heat right?

We are going to use our rotisserie this time.

[DmOrtega]

Originally posted by PAMMELA
Maybe next year I'll try it on the grill. I would assume you would cook it in a foil roasting pan on indirect heat right?

Yes, and it works great. Also, frees up the oven. Check out: COOKING A TURKEY ON YOUR WEBER GRILL (http://www.weber.com/bbq/pub/recipe/grilling101/turkey.aspx)