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Be the Thanksgiving hero with this Rotisserie Turkey recipe using your grill! You are guaranteed a flavorful, super juicy, tender turkey with an amazingly crispy skin. If you like rotisserie chicken, this one is a no brainer. Coated with Dad’s Maple Bourbon rub and Dad’s All Purpose rub, these comfort thanksgiving flavors of sweet maple and savory bourbon complete the recipe. No stuffing, no brining, just delicious turkey. Making this rotisserie turkey on the grill makes other kitchen appliances free for side dishes and cooks faster vs. traditional turkey.
For more turkey recipe inspiration, check out a fan favorite the smoked turkey breast or try my favorite juicy and delicious zesty smoked turkey.
Table of Contents
What is the benefit of rotisserie meat?
The biggest benefit of cooking meat using a rotisserie style is it ensures evenly cooked meat. The spit continuously rotates allowing for all sides to get the same amount of heat. This low and slow method creates super tender, juicy and flavorful meat.
Step 1: Don’t forget to defrost the turkey.
When it comes to Thanksgiving turkey, there are many options. You can get fresh, frozen, free range, organic, and probably a whole lot of other types. Depending on the size of your crowd, don’t get too big of a turkey. 10 lb turkey can easily feed a group of 8-10 people. The larger the bird, the longer the cook.
If you get a frozen turkey, be sure to put it in your refrigerator 4-5 days before your cook day. You want to give it plenty of time to defrost. The defrost time will of course vary based on the weight of the turkey, so be sure to take that into account.
After the turkey is defrosted, remove all the giblets from the inside cavity and pat it dry. The bird is now ready for prep
Step 2: Prep the rotisserie turkey
The tricky part is trussing it. I’m not going to lie, it took me a few tries the first time around. It is very important to get a smaller turkey, 10 lbs or less. The larger the bird, the harder this will be.
First, measure and cut butchers twine 5x the length of the turkey.
Next, wrap the twine under the turkey and over the drumsticks. Flip it over and go around the wings. Tie it tightly together and cut off any access twine.
Once the turkey is trussed, it’s time to give it some flavor. I kept the seasoning simple, used Dad’s Maple Bourbon rub and Dad’s All Purpose rub. It’s the perfect blend of fall sweet and savory flavors. First, coat the turkey with some olive oil or cooking spray as the binder and season it entirely with the rubs. Make sure to season all the crevasses and inside the cavity.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Grill the rotisserie turkey
This recipe does require a rotisserie grill kit. You can find one at most hardware or grill stores and online. There are models that fit most grill types.
Preheat the grill to 325 degrees for direct heat. Next, latch the seasoned turkey onto the rotisserie skewers and set it on the grill. Touch up the turkey with seasoning. Some might rub off as you skewer it on.
Once the rotation begins, place a pan underneath the turkey to collect any drippings, close the lid and let it cook for about 1.5 hours or until the internal temp of the rotisserie turkey breast reaches 160 degrees.
Recipe Tip
To help monitor the internal temperature of the turkey, don’t be shy to use a meat thermometer. My go to is Thermoworks. I use it for all my cooks. It’s digital, fast and very accurate.
Remove it from the grill and rotisserie skewer and let it rest for a good 20-25 minutes. This is a very important step! It will stop the cooking process, redistribute the juices inside the turkey and you will end up with a much better final product. Now it’s time to carve, serve and enjoy!
Happy Thanksgiving.
Frequently Asked Questions:
During the cooking process, the turkey is basted in it’s own juices which results in tender meat and crispy skin. The low and slow temps are the perfect environment to ensure juicy meat. Brining is not needed, unless you want to infuse flavor.
The best way to avoid dry meat or know if any protein is ready is to check the internal temperature. Turkey are no different. Remove the turkey at 160 internal degrees for the perfect tender and juicy meat and avoid a dried out bird.
Grilled and Smoked Turkey recipes:
Chicken & Turkey
Cajun Honey Turkey Breast
Chicken & Turkey
Smoked Turkey
Chicken & Turkey
Garlic Butter Turkey
Chicken & Turkey
Leftover Turkey Biscuits
If you tried this Rotisserie Turkey or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Rotisserie Turkey
Equipment
- 1 Rotisserie kit
Ingredients
- 10 lbs Turkey
- 4 tbsp Dad's Maple Bourbon Rub
- 4 tbsp Dad's All Purpose Seasoning
- 1 tbsp Cooking spray
Instructions
- Defrost the turkey in the refrigerator for 4-5 days.
- Remove the turkey from the packaging, check the cavity for any giblets, remove them and pat the whole turkey dry. Be sure to get inside the cavity as well.
- Measure and cut butchers twine 5x the length of the turkey.
- Start by wrapping the twine under the turkey and over the drumsticks. Flip it over and then go around the wings. Tight it tightly together and cut off any access twine. This process is much harder to explain then do. You want to be sure the turkey wings and drumsticks won't flap around when it's spinning on the rotisseries.
- Coat the turkey with cooking oil spray. This will help the skin crisp up and will allow the seasoning to stick better.
- Season the turkey inside and out with the All Purpose Seasoning and the Maple Bourbon Rub. Be sure to get the entire bird covered.
- Preheat the grill to 325 degrees and set for indirect heat.
- Next, latch the seasoned turkey onto the rotisserie skewer and set it on the grill. Touchup the turkey with seasoning. Some might rub off as you skewer it on.
- Place a pan underneath the turkey to collect any drippings, close the lid and let it cook for about 1.5 hours or until the internal temp of the rotisserie turkey breast reaches 160 degrees.
- Remove the turkey from the grill and the rotisserie skewer and allow it to rest for 20-25 minutes. Carve, serve and enjoy!
