Rotisserie Herb Butter Turkey
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
3 hrs 15 mins
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Additional Time
15 mins
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Total Time
3 hrs 50 mins
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Servings
6
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Calories
1241 kcal
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Course
Main Course
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Cuisine
American
Rotisserie Herb Butter Turkey
Description
This recipe involves preparing a 13-15 pound turkey with a compound herb butter blend containing fresh sage, thyme, rosemary, and parsley mixed into softened salted butter with kosher salt, black pepper, and paprika. The butter mixture is gently worked under the skin of the breast and legs and rubbed on top to improve seasoning and help keep the skin moist during cooking.
The cavity is filled with chunks of apple, onion, smashed garlic cloves, and fresh herbs, adding aromatic flavors from inside. The turkey is secured on a rotisserie spit to ensure even cooking and self-basting while turning slowly over a preheated three-burner grill.
The rotisserie method promotes crispy skin and juicy meat by rotating the turkey and cooking it evenly. Tying the wings keeps them close to the body for uniform roasting. This approach is ideal for holiday meals or special gatherings when a flavorful roast turkey with herb butter flavor and a moist interior is desired.
Ingredients
For the turkey:
- One 13-15 lb turkey
- ½ cup butter softened, salted
- 1 fresh sage chopped, heaping tablespoon
- 1 fresh thyme chopped, heaping tablespoon
- 1 fresh rosemary chopped, heaping tablespoon
- 1 Italian flat-leaf parsley chopped, heaping tablespoon, fresh
- 1 tablespoon kosher salt
- 1 tablespoon black pepper freshly ground
- 1 teaspoon paprika
For the stuffing:
- 2 apple sliced into large chunks
- 1 onion , sliced into large chunks
- 4-5 cloves garlic , smashed
- fresh herbs various, handful
Instructions
- Prepare your grill with a rotisserie attachment. Preheat a 3 burner grill on high.
- Remove the neck and giblets from the turkey, rinse and pat dry with paper towels.
- In a medium sized bowl, mix the butter and chopped fresh herbs with the salt, pepper, and paprika until well combined.
- Gently work your fingers under the skin of the turkey breast and legs. Work ¾ of the herbed butter evenly under the skin, then rub the top of the skin with the rest of the herb butter mix. Season with more kosher salt and pepper.
- Stuff the cavity of the turkey with the chopped apple, onion and smashed garlic then add the herbs.
- Tie the wings to the sides of the turkey with twine. Insert the rod of the rotisserie attachment through the middle of the turkey stem to stern. Then, attach the forks so they firmly hold and tighten the wing nuts tight so the turkey doesn't shift during cooking.
- Place the rotisserie attachment with the turkey on the grill and cook for 10 minutes, then turn the center burner off and outer burners to low for indirect heat. If this is your first time cooking on a rotisserie, you'll want to test the internal temperature of the turkey as it cooks and adjust cooking temperatures of the grill burners so it cooks evenly (so the middle isn't cooking faster than the outsides, etc.).
- Cook the turkey 15 minutes per pound. Always check the internal temperature of the turkey in the thigh without touching the bone or rotisserie rod for a finished cooking temperature of 10 degrees less than the temperature you feel safe for cooking (we go for 155°F) and juices run clear. Suggested final temperature for poultry is 165°F, but remember, it will continue to cook as it rests.
- Remove from the grill, tent with aluminum foil and let rest for 15 minutes or so until the temperature registers 165° F. If it doesn't come to temperature, pop in the oven at 350°F or on the grill to finish cooking to temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1241 kcal
% Daily Value*
| Calories | 1241kcal | 62% |
| Carbohydrates | 12g | 4% |
| Protein | 163g | 326% |
| Fat | 58g | 89% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 582mg | 194% |
| Sodium | 2142mg | 89% |
| Potassium | 1804mg | 38% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 5mg | 6% |
| Calcium | 103mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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