Best Grilled Rotisserie Turkey With Stuffing Recipes

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

Ingredients

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

TURKEY WITH STUFFING

Turkey with Stuffing image

Follow Alton Brown's lead for stuffing a turkey with his Turkey with Stuffing recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories side-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken

Steps:

Preheat the oven to 400 degrees F.
Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.