Spit-Roasted Turkey
A basic recipe for a spit-roasted turkey using a rotisserie kit.
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Instructions
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Preheat the grill, remove racks, place a drip pan, and arrange coals around the edge if using charcoal. Verify 1 inch of clearance on all sides for the turkey.
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Combine seasonings; then slather the turkey, inside and out and under the skin. Melt and inject the mixture if difficult.
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Thread the turkey onto the spit through the neck skin, out below the tail, and insert an onion inside, securing with spit forks.
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Tie wings and legs tightly to the turkey, then roll the spit to check and adjust balance for even turning.
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Grill over medium heat until the skin browns; then reduce heat and continue cooking until the breast reaches an internal temperature of 185 F (about 3-3.5 hours for a 12-pound turkey).
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Carve and serve.