SAGE, ORANGE, AND CLOVE ROTISSERIE TURKEY

Sage, Orange, And Clove Rotisserie Turkey image

Number Of Ingredients 11

Ingredients

FOR THE RUB:
2 tablespoons granulated orange peel
1 tablespoon dried sage
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
12 to 14 pounds turkeys
2 small oranges, washed and dried
12 whole cloves
6 cloves garlic (medium), crushed
1 bunch fresh sage, tied with cotton string

Steps:

TO MAKE THE RUB: In a small bowl combine the rub ingredients. Set aside. Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water and pat dry with paper towels. Pierce the oranges several times with a knife and insert six whole cloves into each of them. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up). Pin the neck skin flap to the body with two or three small trussing needles. Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior with the rub mixture, pressing it into the skin. Set the spit on the rotisserie and let the turkey rotate over Indirect Medium heat until the internal temperature reaches 170ºF in the breast and 180ºF in the thickest part of the thigh, 2 1/4 to 2 1/2 hours. Turn off the rotisserie. Wearing barbecue mitts, carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces (see REFERANCE & APPENDIX, _Serving Up Turkey: A Flawless Feast). Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves