Rotisserie Turkey On The Grill Recipes

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GRILLED ROTISSERIE TURKEY WITH STUFFING



Grilled Rotisserie Turkey with Stuffing image

We removed the hassle of constant basting from the Thanksgiving equation by popping the turkey on a rotisserie. As it rotates, it bastes itself to juicy, smoky perfection, plus the stuffing underneath catches all the flavorful drippings.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

One 12- to 14-pound turkey, wing tips removed with kitchen shears
3 tablespoons brown sugar
1 tablespoon paprika
Kosher salt and freshly ground black pepper
Vegetable oil, for the turkey
6 tablespoons unsalted butter, melted
1 stick (8 tablespoons) unsalted butter
2 tablespoons fresh sage, minced
2 tablespoons fresh thyme, minced
3 stalks celery, diced
2 yellow onions, diced
Kosher salt and freshly ground black pepper
3 cups turkey or chicken broth
2 large eggs
1/2 cup fresh parsley leaves, chopped
16 cups cubed stale white bread

Steps:

  • For the turkey: Prepare a grill fitted with a rotisserie attachment according to the manufacturer's instructions for cooking over medium-high heat.
  • Truss the turkey with butcher's twine so it is compact, then mount the turkey on the rotisserie spit. Push in the spit forks so they are very secure; tighten the screws well.
  • Mix together the sugar, paprika, 2 tablespoons salt and 1 tablespoon pepper in a small bowl until combined. Rub the turkey all over with oil and sprinkle with the seasoning. Place the spit on the rotisserie. If you are using a large kettle-style charcoal grill, position a 9-by-13-inch disposable aluminum pan under the turkey. If you are using a multi-burner gas grill, position a 9-by-13-inch disposable aluminum pan or a half-sheet pan under the turkey, depending on the clearance between the bird and the grill grates; if necessary, remove the grill grates and place the pan on the bars below. Cover the grill and cook until the skin starts to brown slightly, about 20 minutes. Uncover the grill, drizzle the turkey slowly with the melted butter as it turns, then cover the grill and continue to cook for another 40 minutes.
  • For the stuffing (see Cook's Note): Meanwhile, melt the butter in a large skillet over medium heat. Add the sage, thyme, celery, onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the vegetables are softened, about 5 minutes. Add the broth and bring to a simmer. Remove from the heat.
  • Beat the eggs with the parsley in a large bowl. Add the bread, then pour in the vegetable-broth mixture and toss to combine.
  • After the turkey has been roasting for 1 hour, uncover the grill and carefully spoon the stuffing into the pan under the turkey. Cover the grill and continue to cook until a thermometer inserted in the thickest part of the thigh registers 165 degrees F and the stuffing is golden on top and hot throughout, another 1 hour to 1 hour 15 minutes; remove the stuffing earlier if it starts to brown too quickly on the bottom. Remove the turkey from the spit and let rest for 30 minutes before carving. Keep the stuffing warm until ready to serve.

ROTISSERIE TURKEY



Rotisserie Turkey image

To properly grill a turkey using a rotisserie the unit must be positioned so the heat source is never directly under the bird. The indirect heat will allow the interior portions of the meat to cook thoroughly before the exterior becomes overdone. Preheating must be done before rotisserie grilling your turkey. A 12 to 14 pound bird is the maximum weight that can be accommodated on a standard rotisserie unit. The turkey must be attached securely to the spit assembly making sure it does not slip on the spit as the rotisserie rotates. The turkey must be trussed properly so the wing and legs don't get caught as it turns. The turkey must be balanced on the rotisserie unit for if not it will not turn and burn out the motor. A turkey intended for rotisserie grilling can not be bread stuffed. The slower cooking time may not kill harmful bacteria as rapidly as with oven roasting. Check for doneness with a meat thermometer before removing the turkey from the heat source.

Provided by Rita1652

Categories     Whole Turkey

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 11

1 -12 lb whole turkey, rinsed and towel dried
2 teaspoons black pepper
2 tablespoons dried parsley
2 tablespoons dried rosemary
2 teaspoons salt
4 garlic cloves, minced
1 teaspoon sage
1 teaspoon paprika
1 medium onion (cut into 8 equal parts)
1 apple (cored cut into 8 thick slices)
2 cups beer (water or juce)

Steps:

  • Mix together seasonings and rub inside and on the surface of cleaned and dried turkey. Can be done the night before to let the seasoning permeate the meat.
  • Stuff turkey with the apple and onion and place securely on rotisserie skewer.
  • Slide one pair of prongs onto the spit and then push the spit and prongs into the turkey. Slide the other set of prongs on the opposite side of the spit and insert the prongs into the turkey.
  • Tighten the wing nuts to keep the turkey firmly in place on the spit.
  • Now truss the turkey. Tie the ends of the legs together with string.
  • Tie a string close around the turkey at the meaty part of the legs to keep them close to the body.
  • Again tie a string around the wings and breast section of the bird to prevent them from flopping about as the rotisserie rotates.
  • Preheat the grill by setting all of the burners on high for a few minutes.
  • The spit is then attached to the brackets of the rotisserie assembly. One end of the spit slides into the motor unit.
  • Start the motor and observe the rotation to ensure that the spit is balanced and there are no obstructions.
  • Place the drip pan under the turkey a size larger then the turkey to prevent flare ups.
  • Place liquids in drip pan.
  • The lid of the grill should be lowered and remain closed to ensure even roasting. But do check quickly that it is rotating. Adjust if needed. About 10 to 15 minutes cooking time per pound, which means that a 14 pound turkey may require 2 to 4 hours on the rotisserie.
  • DON`T rely on time estimates to determine proper doneness. Always use a meat thermometer to be sure it is done.
  • The internal temperature of the turkey for the breast meat must reach an internal temperature of 170ºF and the thigh meat must reach an internal temperature of 180ºF.
  • Carefully remove the spit from the grill with oven mitts. Remove the spit from the turkey. Cover the turkey with foil and allow it to rest for a few minutes before carving.

Nutrition Facts : Calories 78.6, Fat 2.4, SaturatedFat 0.7, Cholesterol 18.8, Sodium 409.5, Carbohydrate 5.6, Fiber 1, Sugar 2, Protein 6.2

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