This “Herb Butter Rotisserie Turkey” recipe is a guest blog post from foodie blogger, Heidi Larsen, of Foodie Crush.
Thanksgiving! It’s time for the traditional Tom turkey in the oven…. Or is it? …
This year I’m suggesting you think outside of that hot box of an oven and head outside to put your grill to work instead. I did it, and I may never roast a turkey any other way.
The secret to this recipe is two-fold.
First, a butter rub infused with fresh sage, thyme, rosemary and parsley is rubbed under the skin of the breast and wings and then on top of the skin too. The butter makes for a crispy, crackly crust for the juicy meat underneath.
Second, the rotisserie twisting and turning the turkey distributes all of those buttery juices into each crevice, nook and cranny of the turkey. It’s a feast not only for the eyes, but for the belly as well.
One tip for working your rotisserie parts into this buttered bird is to be sure to keep things balanced. Skewer the rod directly through the bird and firmly afix the forks into each end. Don’t be afraid to pull out the pliers to firmly affix those wing nuts to keep the forks in place. As the bird spins it’s important to keep it in place for the best bird on the grill.
After this bird you just may never want a turkey any other way.
- 1 13-15 pound turkey
- 1/2 cup salted butter, softened
- 1 heaping Tablespoon fresh sage, chopped
- 1 heaping Tablespoon fresh thyme, chopped
- 1 heaping Tablespoon fresh rosemary, chopped
- 1 heaping Tablespoon fresh Italian flat leaf parsley, chopped
- 1 Tablespoon Kosher salt
- 1 Tablespoon freshly ground black pepper
- 1 teaspoon paprika
- 2 apples, sliced into large chunks
- 1 onion, sliced into large chunks
- 4-5 cloves garlic, smashed
- Handful various fresh herbs
- Prepare your grill with a rotisserie attachment. Preheat a 3 burner grill on high.
- Remove the neck and giblets from the turkey, rinse and pat dry with paper towels.
- Mix the butter and chopped fresh herbs with the salt and pepper until well combined. Gently work your fingers under the skin of the turkey breast and legs. Work ¾ of the herbed butter evenly under the skin, then rub the top of the skin with the rest of the herb butter mix. Season with more kosher salt and pepper.
- Stuff the cavity of the turkey with the chopped apple, onion and smashed garlic then add the herbs. Tie the wings to the sides of the turkey with twine. Insert the rod of the rotisserie attachment through the middle of the turkey stem to stern. Then, attach the forks so they firmly hold and tighten the wing nuts tight so the turkey doesn’t shift during cooking.
- Place the rotisserie attachment with the turkey on the grill and cook for 10 minutes then turn the center burner off and outer burners to low for indirect heat. If this is your first time cooking on a rotisserie, you’ll want to test the internal temperature of the turkey as it cooks and adjust cooking temperatures of the grill burners so it cooks evenly (so the middle isn’t cooking faster than the outsides, etc.).
- Cook the turkey 15 minutes per pound. Always check the internal temperature of the turkey in the thigh without touching the bone or rotisserie rod for a finished cooking temperature of 10 degrees less than the temperature you feel safe for cooking (we go for 155°F) and juices run clear. Suggested final temperature for poultry is 165°F, but remember, it will continue to cook as it rests. Remove from the grill, tent with aluminum foil and let rest for 15 minutes or so until the temperature registers 165°F. If it doesn't come to temperature, pop in the oven at 350°F or on the grill to finish cooking to temperature.