Best Spit Roasted Turkey Recipes

SPIT-ROASTED TURKEY

Steps:

• To spit-roast the turkey, grease the bird inside and out, and truss (tie) it into a tight shape that balances easily on the spit.
• It's better to put two small turkeys on a spit rather than one that's too large.
• The cavity can be filled with onion, lemon or orange slices, sprigs of fresh herbs or sprinklings of dried herbs (regular stuffings don't cook properly with this method.) Besure to have a drip pan under the bird and use the drippings to baste it.
• As a guideline, a 3 to 4 lb (1. 5 to 2 kg) bird will take about 1 1/2 hours to spit roast.
• a 6 to 8 lb (3 to 4 kg) bird will take 2 1/2 to 3 hours.
• For a covered barbecue (gas or charcoal), cook the bird stuffed or unstuffed.
• Place the bird on the grill over a drip pan nestled between two beds of hot coals.
• Roast until meat thermometer inserted in the thickest part of the inner thigh registers 185 degrees F (85 degrees C).

SPICY ROAST TURKEY

Steps:

• Mix the spices into the mayonnaise until thoroughly blended.
• Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
• (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
• Roast on lowest rack of the oven at 500°F for 30 minutes.
• Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
• Reduce the oven temperature to 350°F.
• Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
• Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.

GRILLED ROTISSERIE TURKEY WITH STUFFING

Steps:

• For the turkey: Prepare a grill fitted with a rotisserie attachment according to the manufacturer's instructions for cooking over medium-high heat.
• Truss the turkey with butcher's twine so it is compact, then mount the turkey on the rotisserie spit. Push in the spit forks so they are very secure; tighten the screws well.
• Mix together the sugar, paprika, 2 tablespoons salt and 1 tablespoon pepper in a small bowl until combined. Rub the turkey all over with oil and sprinkle with the seasoning. Place the spit on the rotisserie. If you are using a large kettle-style charcoal grill, position a 9-by-13-inch disposable aluminum pan under the turkey. If you are using a multi-burner gas grill, position a 9-by-13-inch disposable aluminum pan or a half-sheet pan under the turkey, depending on the clearance between the bird and the grill grates; if necessary, remove the grill grates and place the pan on the bars below. Cover the grill and cook until the skin starts to brown slightly, about 20 minutes. Uncover the grill, drizzle the turkey slowly with the melted butter as it turns, then cover the grill and continue to cook for another 40 minutes.
• For the stuffing (see Cook's Note): Meanwhile, melt the butter in a large skillet over medium heat. Add the sage, thyme, celery, onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the vegetables are softened, about 5 minutes. Add the broth and bring to a simmer. Remove from the heat.
• Beat the eggs with the parsley in a large bowl. Add the bread, then pour in the vegetable-broth mixture and toss to combine.
• After the turkey has been roasting for 1 hour, uncover the grill and carefully spoon the stuffing into the pan under the turkey. Cover the grill and continue to cook until a thermometer inserted in the thickest part of the thigh registers 165 degrees F and the stuffing is golden on top and hot throughout, another 1 hour to 1 hour 15 minutes; remove the stuffing earlier if it starts to brown too quickly on the bottom. Remove the turkey from the spit and let rest for 30 minutes before carving. Keep the stuffing warm until ready to serve.

SPICE-RUBBED ROAST TURKEY

Steps:

• Preheat oven to 375 degrees. Rinse inside and outside of turkey; pat dry with paper towels. Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under turkey. Fill cavity loosely with stuffing, and tie legs together with kitchen twine. Squeeze 1 orange over turkey. Season outside of turkey generously with salt, and sprinkle with pepper. Gently rub seasonings into turkey.
• Heat juice of remaining orange, the butter, and wine in a small saucepan over medium heat until butter melts. Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours. (Halfway through, rotate pan and cover with foil.)
• Remove stuffing, and transfer to a 5-by-9-inch loaf pan. Bake until stuffing reaches 165 degrees, about 30 minutes more. Meanwhile, let turkey stand for 30 minutes. Transfer to a platter; reserve pan juices in roasting pan for Aleppo pepper gravy. Carve turkey. Garnish with persimmons and sage if desired.

GEORGE'S SPECIAL TURKEY ON A BICYCLE SPIT

Steps:

• Heat the oven to 325 degrees F. Let the turkey sit at room temperature while the oven is heating.
• When you are ready to cook, make the rub. Combine the dried sage, seafood seasoning, pepper, and salt in a bowl. Stir in the olive oil using just enough to make the rub the consistency of wet mud. Massage the rub all over the turkey. Stuff the fresh herbs into the cavity. Using butcher's twine, truss the turkey: tie the legs together and make sure the wings are held tight against the turkey's body. If you are using a rotisserie, put the turkey onto the spit. Otherwise, place the turkey on a rack in a roasting pan and put it into the oven. Mix together the lemon juice and olive oil and baste the bird every 20 minutes. Bake the turkey for approximately 3 1/2 to 4 1/2 hours or until the internal temperature taken at the thickest part of the thigh reaches 180 degrees F and the thickest part of the breast reaches 160 degrees F. Remove the turkey from the oven and let it rest for 15 to 20 minutes before carving; the temperature will raise 5 degrees while the turkey rests. If you do not have a meat thermometer, the juices should run clear when the turkey is poked in a few places [between the leg and thigh] with a fork.