Juicy lemon-thyme brined turkey, rotisserie-roasted over charcoal with a sweet-tangy honey mustard glaze and peppery bark. Simple, show-stopping.

Honey Mustard Rotisserie Turkey

Oct 15, 2025 • Tom Jackson

This Honey Mustard Rotisserie Turkey brings together juicy meat, crisp skin, and clean live-fire flavor. A cold-mixed brine using Sweetwater Spice Lemon Thyme Turkey Bath and kosher sea salt seasons the bird deeply with bright citrus and herbs—no simmering required. After an overnight soak in The Briner, the turkey is trussed for a smooth, balanced spin and dusted with Cattleman’s Grill Lone Star Brisket Rub to build a pepper-forward, savory bark. On the Yoder Smokers Flat Top Charcoal Grill with the Rotisserie Kit, twin chimneys of lump charcoal are split left/right for indirect heat while the adjustable grate and airflow make it easy to fine-tune browning. As the breast climbs past 135ºF, a simple two-ingredient glaze—Kozlik’s Market Mustard and Kansas wildflower honey—goes on for a glossy, sweet-tangy finish. Pull around 155ºF in the deepest breast, rest, carve, and serve. It’s a holiday-worthy centerpiece that also fits any weekend cook when you’re craving classic rotisserie texture and layered, crowd-pleasing flavor.

What You’ll Love About This Recipe

Sweet–tangy lacquer: Two ingredients deliver shine and balance.
Moist and seasoned throughout: Lemon–thyme brine adds bright, clean flavor.
Savory bark: Texas-style rub builds pepper, garlic, and subtle celery seed on the skin.
Even rotisserie cooking: Trussed, centered bird spins steadily on the Rotisserie Kit.
Easy fire control: Split charcoal beds and an adjustable grate simplify color and temp management.

How to Cook Rotisserie Turkey

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

20

Prep Time

10 minutes

Cook Time

3 hours

Calories

280

Lemon-thyme brined, charcoal-roasted, and honey-mustard glazed—this rotisserie turkey nails juicy slices and crispy skin every time.

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Ingredients

Turkey & Brine

1 whole turkey, ~14 lb
2 bottles Sweetwater Spice Lemon Thyme Turkey Bath
1 cup Jacobsen Salt Co. Pure Kosher Sea Salt
2 gallons water

Seasoning & Glaze

Cattleman’s Grill Lone Star Brisket Rub, to coat
1/2 cup Kozlik’s Market Mustard
1/2 cup Reida Farm Kansas Wildflower Honey

Equipment

The Briner (locking plate)
Yoder Smokers Flat Top Adjustable Charcoal Grill + Rotisserie Kit
2 charcoal chimneys; lump charcoal
Kitchen twine; instant-read thermometer
Leather BBQ gloves; nitrile gloves
Prep trays; boning knife; chimney starter

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Directions

In The Briner, whisk Lemon Thyme Turkey Bath with 1 cup kosher salt and 2 gallons cold water until the salt dissolves. Submerge the turkey, lock the plate to keep it under the liquid, and refrigerate about 1 hour per pound (≈14 hours). No heating required.
Remove the turkey and pat very dry. If time allows, set on a rack in the refrigerator to air-dry the skin. Trim any excess neck skin or tail that might scorch. Truss the legs together, then add a second loop higher up to keep the bird tight. Tuck the wing tips behind the back so they don’t burn while spinning.
Slide the spit rod through the cavity now and secure the forks into the meat—this gives you a handle to rotate the bird easily while seasoning. Spin the turkey on the rod and season the exterior liberally with Lone Star Brisket Rub for a pepper-garlic bark, hitting all angles as you turn it.
Light two chimneys of lump charcoal. When hot at the top, split one chimney to the left and one to the right of the coal tray to create an indirect zone in the center. Adjust vents to moderate heat.
Seat the rod in the Rotisserie Kit, start the motor, and close the lid. Use the adjustable grate and airflow to fine-tune browning; raise the grate as coals mellow.
Whisk the glaze: 1/2 cup mustard + 1/2 cup honey. When the breast reaches ~135ºF, pause the motor and brush the glaze over the entire bird.
Resume spinning and cook to ~155ºF in the deepest part of the breast; legs will read higher, which is ideal for tender dark meat. Pull the spit and rest the turkey at least 15 minutes. If the pit is still ripping hot, lower the coal bed while it rests. Snip and remove all twine—double-check none remains.
Carve: remove legs at the joint, then take whole breast lobes off the keel bone for clean slices. Don’t miss the oysters on the back—chef’s treat.
Chef notes & safety: Balance the bird on the spit to prevent “flop.” Wear long leather gloves when adjusting hot hardware. Watch fingers around the motor housing.

Recipe Note

Recipe FAQ

How long should I brine a 14-lb turkey?
Plan ~1 hour per pound (about 14 hours) in a cold-mixed brine with the locking plate keeping the bird submerged.
Do I need to heat the brine?
No. Sweetwater Spice brine is designed to mix cold—whisk with water and salt and you’re ready.
What internal temperature should I pull at?
Pull around 155ºF in the deepest part of the breast; carryover during the rest will bring it to perfect doneness. Legs will be higher, which yields tender dark meat.
Why truss and tuck the wings?
Trussing creates a compact shape for even rotisserie cooking and prevents extremities from overcooking; tucked wingtips won’t scorch.
How should I manage the charcoal on a rotisserie cook?
Split coals left/right for indirect heat. Use adjustable grate height and vents to control browning as the coals mellow.
When do I apply the honey–mustard glaze?
When the breast reaches ~135ºF, pause the motor, glaze all sides, then resume and cook to the pull temp.

Recipe Highlights & Insights

Cold-mix brine: Faster prep, bright citrus-herb flavor without heating.
Layered seasoning: Savory pepper-garlic rub under a sweet-tangy honey–mustard lacquer.
Rotisserie precision: Balanced spit + adjustable grate delivers crisp skin and juicy slices.
Charcoal strategy: Twin coal beds create an indirect zone; raise the grate as heat tapers.
Carving order: Legs first, then whole breast lobes for clean, sliceable portions—don’t miss the oysters.

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