Rotisserie Turkey

How to Make Rotisserie Turkey

1. 1

   Step 1: Prep and dry-brine the turkey

   Pat the turkey very dry with paper towels and remove neck and giblets. Rub the turkey inside and out with kosher salt and freshly ground black pepper; for best flavor, refrigerate uncovered on a rack for 4–24 hours to dry-brine (overnight recommended) or proceed after 30 minutes if short on time.

   For this step

   • 12 lbWhole turkey (neck and giblets removed)
   • 3 tbspKosher salt
   • 2 tspFreshly ground black pepper
   
2. 2

   Step 2: Make herb butter and season cavity

   Combine softened butter, minced garlic, chopped rosemary and thyme, and lemon zest in a bowl until smooth. Gently loosen the skin over the breasts and spread half the herb butter under the skin; rub the remaining butter over the exterior. Place the halved lemon (and any optional aromatics like a quartered onion or extra herbs) into the cavity.

   For this step

   • 1 cupUnsalted butter (softened)
   • 6 clovesGarlic, minced
   • 2 tbspFresh rosemary and thyme, chopped (combined)
   • 1 eachLemon (zest + 1 halved for cavity)
   
3. 3

   Step 3: Truss and mount on the rotisserie spit

   Secure the turkey on the rotisserie spit so the spit runs through the center of the bird from tail to neck; use the forks and tighten snugly. Tuck the wings and tie the legs with twine to create a compact, balanced profile so the motor will run smoothly and the bird spins evenly.

   For this step

   • 1 rollButcher's (trussing) twine or rotisserie fork hardware
4. 4

   Step 4: Set up your gas grill for indirect rotisserie heat

   Preheat the grill to a steady medium heat (aim for a grill grate temperature of 325–350°F / 160–175°C). Turn off the burners beneath where the turkey will sit and light the side burners to maintain indirect heat; place a drip pan under the bird to catch juices and prevent flare-ups.
   
5. 5

   Step 5: Roast on the rotisserie until done

   Start the rotisserie motor and let the turkey rotate continuously. Cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C); plan roughly 10–12 minutes per pound as a guideline but rely on temperature for doneness. If the skin is browning too quickly, tent loosely with foil or reduce heat slightly.
   
6. 6

   Step 6: Rest and carve

   Remove the turkey from the spit and transfer to a cutting board; tent loosely with foil and rest for 20–30 minutes to let juices redistribute. Carve and serve, reserving pan juices for gravy or to spoon over slices for extra flavor.
   

1. Pat the turkey very dry with paper towels and remove neck and giblets. Rub the turkey inside and out with kosher salt and freshly ground black pepper; for best flavor, refrigerate uncovered on a rack for 4–24 hours to dry-brine (overnight recommended) or proceed after 30 minutes if short on time.
2. Combine softened butter, minced garlic, chopped rosemary and thyme, and lemon zest in a bowl until smooth. Gently loosen the skin over the breasts and spread half the herb butter under the skin; rub the remaining butter over the exterior. Place the halved lemon (and any optional aromatics like a quartered onion or extra herbs) into the cavity.
3. Secure the turkey on the rotisserie spit so the spit runs through the center of the bird from tail to neck; use the forks and tighten snugly. Tuck the wings and tie the legs with twine to create a compact, balanced profile so the motor will run smoothly and the bird spins evenly.
4. Preheat the grill to a steady medium heat (aim for a grill grate temperature of 325–350°F / 160–175°C). Turn off the burners beneath where the turkey will sit and light the side burners to maintain indirect heat; place a drip pan under the bird to catch juices and prevent flare-ups.
5. Start the rotisserie motor and let the turkey rotate continuously. Cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C); plan roughly 10–12 minutes per pound as a guideline but rely on temperature for doneness. If the skin is browning too quickly, tent loosely with foil or reduce heat slightly.
6. Remove the turkey from the spit and transfer to a cutting board; tent loosely with foil and rest for 20–30 minutes to let juices redistribute. Carve and serve, reserving pan juices for gravy or to spoon over slices for extra flavor.