BBQ Turkey Rotisserie recipe
With this BBQ Turkey recipe there's no need to wait until Thanksgiving or Christmas to enjoy your favorite bird.
But it's certainly a great time to impress your family and friends with your grilling expertise!
Depending on the size of your BBQ and the rotisserie you may be restricted to smaller birds, 8 - 12 lbs.
To guarantee the juiciest grilled turkey ever you'll want to use this overnight turkey brine from Alton Brown, the results are amazing.
See below for step-by-step instructions for how to brine a turkey.
The turkey is "stuffed" with lemon, garlic and sage just before it's skewered on the BBQ rotisserie spit.
You'll also want to serve the best turkey stuffing ever (or so my family says!) and show-off with this stuffing recipe cooked in a pumpkin.
You can even use the pumpkin with stuffing as your centerpiece.
Serves: 6 - 8 (depending on on the size)
Prep time: 15 minutes
For best results soak in the turkey brine overnight.
Cool to room temperature and then refrigerate until cold.
When ready to use the brine (usually the day before the BBQ) place the turkey breast side down in the brine and cover with 1 gallon (16 cups) of heavily iced water.
Make sure the bird is completely immersed in the brine (weigh it down if necessary).
Refrigerate 8 - 16 hours turning the bird over once in the brine during that time.
Discard the brine.
Place the lemon pieces inside the cavity of the turkey.
Stuff the garlic cloves inside the cavity with the lemons.
Finally, stuff the bird with the fresh sage leaves.
Here is more information on how to use a BBQ rotisserie.
Truss the bird by pinning the wings and legs tight to the body so they don't flop about while turning on the rotisserie.
Rub the entire surface of the skin with canola oil.
Preheat the BBQ to 500F.
When the grill reaches this temperature install the spit and turkey on the BBQ rotisserie unit and begin rotating the bird.
Close the lid. After 30 minutes check on the bird and reduce heat to 350F.
Continue cooking until the internal temperature of the bird in the meatiest piece of the thigh is 170F.
If you have a rear burner try it out during the last hour of cooking to brown the skin even more.
When the bbq turkey is cooked remove it from the grill and let it rest covered in foil for 10 minutes before carving.
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