Best Sage Orange And Clove Rotisserie Turkey Recipes

SAGE, ORANGE, AND CLOVE ROTISSERIE TURKEY

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.

SAGE, ORANGE, AND CLOVE ROTISSERIE TURKEY RECIPE - (4/5)

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. 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 170 degrees in the breast and 180 degrees 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. Serve warm. This recipe yields 12 to 14 servings. Wine Recommendation: A fine single-vineyard Zinfandel from California's Sonoma or Mendocino appellations will equal the flavors and aromas of this turkey. Look for one with intense blackberry fruit, black pepper, and clove spiciness. Beer Recommendation: Grolsch's Wintervorst ("Winter Frost") -- a strong ale from the Eastern Netherlands that's spiced with orange peel, cloves, and honey -- is just the match for this bird. Its anise overtones, smooth body, and floral finish will enhance all the flavors on the plate.

SAGE, ORANGE, AND CLOVE ROTISSERIE TURKEY

Steps:

• In a small bowl mix the rub ingredients.
• Remove and discard the neck, giblets, pop-up timer, and any excess fat from the turkey. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.
• Prepare the grill for indirect cooking over medium heat (350° to 450°F).
• Pierce each orange several times with a knife. Insert 6 whole cloves into each orange. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with butcher's twine, tying the wings close to the body and securing the legs. Pin the skin flap to the body with 2 or 3 small trussing needles. Position one set of fork prongs on the far end of the spit and slide the spit into the neck end through the turkey (skewer the oranges) and out the other side, just underneath the drumsticks. Slide the other set of fork prongs on the spit and drive the prongs into the back of the turkey. Make sure the turkey is centered on the spit before tightening the fork prongs into place. Rub the entire exterior of the turkey with the rub, pressing it into the skin.
• Set the spit in place, turn on the rotisserie motor, and let the turkey rotate over indirect medium heat, with the lid closed, until the internal temperature reaches 170ºF in the thickest part of the thigh (not touching the bone), 2-1/4 to 2-1/2 hours. Note: If you do not have a rotisserie, grill the turkey over indirect medium heat for 2-1/4 to 2-1/2 hours.
• When the turkey is fully cooked, turn off the rotisserie motor and, wearing barbecue mitts, carefully transfer the spit from the grill to a cutting board. Loosely cover with aluminum foil and let rest for at least 20 minutes (the internal temperature will rise 5 to 10 degrees during resting). Remove the spit and discard the oranges, garlic, and sage. Carve the turkey and serve warm.