Reviews (1) Add Rating & Review 78 Ratings 5 star values: 9 4 star values: 16 3 star values: 37 2 star values: 14 1 star values: 2 Martha Stewart Member Rating: Unrated 11/16/2008 should or couldI brine the turkey before grilling with the rotisserie?
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Gallery Rotisserie Turkey on the Grill Recipe Summary Servings: 10
Ingredients Ingredient Checklist 1 fifteen-pound turkey, preferably organic free-range, washed and dried Classic Stuffing Classic Stuffing, (optional) Olive oil Salt and freshly ground black pepper
Gallery Rotisserie Turkey on the Grill
Recipe Summary Servings: 10
Gallery
Rotisserie Turkey on the Grill
Rotisserie Turkey on the Grill
Rotisserie Turkey on the Grill
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 1 fifteen-pound turkey, preferably organic free-range, washed and dried Classic Stuffing Classic Stuffing, (optional) Olive oil Salt and freshly ground black pepper
Directions
Stuff both cavities of the turkey, sew up the main cavity with string, and truss tightly, forming a compact shape. Place turkey on a work surface, breast side up. Rub it with olive oil, and season with salt and pepper.
Have the rotisserie shaft fitted with one spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on.
Grill the turkey for 13 minutes per pound if stuffed, and 11 minutes per pound if unstuffed. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is at least 175 degrees.You will need to add more coals to the grill every 45 minutes to maintain an even temperature.
Reviews (1)
Add Rating & Review 78 Ratings 5 star values: 9 4 star values: 16 3 star values: 37 2 star values: 14 1 star values: 2
Martha Stewart Member Rating: Unrated 11/16/2008 should or couldI brine the turkey before grilling with the rotisserie?
Reviews (1)
Add Rating & Review 78 Ratings 5 star values: 9 4 star values: 16 3 star values: 37 2 star values: 14 1 star values: 2
Add Rating & Review
78 Ratings 5 star values: 9 4 star values: 16 3 star values: 37 2 star values: 14 1 star values: 2
78 Ratings 5 star values: 9 4 star values: 16 3 star values: 37 2 star values: 14 1 star values: 2
78 Ratings 5 star values: 9 4 star values: 16 3 star values: 37 2 star values: 14 1 star values: 2
5 star values: 9 4 star values: 16 3 star values: 37 2 star values: 14 1 star values: 2
Martha Stewart Member Rating: Unrated 11/16/2008 should or couldI brine the turkey before grilling with the rotisserie?Martha Stewart Member
Rating: Unrated 11/16/2008
should or couldI brine the turkey before grilling with the rotisserie?
Rating: Unrated
All Reviews for Rotisserie Turkey on the Grill
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rotisserie Turkey on the Grill
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
