Rotisserie Turkey on the Grill

Byamazingfoodstv


How to Cook the Perfect Rotisserie Turkey – Juicy, Crispy, and Full of Flavor! I’ve cooked Turkeys a lot of different ways… but this Rotisserie Turkey experiment on my Primo Grill had some of the best flavor of all the birds I’ve smoked.

#rotisserieturkey #grilledturkey #howtobbqright

WHAT MALCOM USED IN THIS VIDEO:
– Primo Grill & Rotisserie Attachement
– Killer Hogs Bayou Blend – sold exclusively at WalMart – Malcom’s Bird Brine
– Meat Bags
– Thermoworks RFX Wireless Probe:

Rotisserie Turkey Recipe
Ingredients:
– 1 whole turkey 10-12lb 
– 8oz Malcom’s Bird Brine
– 1 gallon water
– 1 bottle cooking spray
– 1/4 cup Killer Hogs Bayou Blend Cajun Seasoning

Directions:
1. Place the turkey in a brine bucket lined with a meat bag. Add the Bird Brine and cover with water. Refrigerate for 24 hours.
2. Remove the turkey from the brine and pat dry with paper towel. Truss the bird with butcher twine to keep the wings and legs secure and stuff the cavity with the peeled onion and an apple. 
3. Run the spit through the turkey and secure it with the meat forks on each end.
4. Fire up a pit set up for rotisserie cooking – I used my Primo grill and Royal Oak lump charcoal running at 375°F the entire cook.
5. Place the spit on the Primo and start the motor. Spray the skin with an even coat of cooking spray and season with the Bayou Blend Cajun Seasoning. 
6. Cook the turkey for 45 minutes then rake the coals to the sides. Continue cooking until the internal temperature in the breast reaches 160°F.  
7, Remove the spit from the grill and rest the turkey for 20 minutes before carving. The final internal temperature should be 165°F in the breast and 175°F in the dark meat.  

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33 Comments

  1. Thanks for the great video. I've been doing rotisserie turkeys for Thanksgiving on my Weber Kettle for about 10 years in a row, and will be continuing the tradition again this year. The turkey always turns out super moist and flavorful with some smoke flavor thanks to pre-soaked apple wood chips I add on top of the briquettes periodically throughout the cook. The recipe I use as a guide is Weber's Sage, Orange, and Clove Rotisserie Turkey. If you haven't tried cooking your turkey on the rotisserie, you definitely need to give it a try.

  27. I have been doing the turkey on the rotisserie for 3 or 4 years now. I have done the turkey on the WSM and the kettle. I prefer the kettle because the flavor does not have the overpowering smokey taste. Looks so good!

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