Relish in juicy, smoky deliciousness with our Rotisserie Holiday Turkey recipe! Cooked over a charcoal fire, this tender, flavorful turkey is the perfect way to elevate your holiday dinner. Try it today and discover the tastiest way to cook your holiday feast!
WHAT YOU'LL LOVE
- Perfectly even cooking thanks to continuous rotation
- Juicy, deeply infused turkey from brining and injected herb butter
- Golden, crackling skin all the way around the bird
- Hands-off precision: just set it and cook, then carve and serve
Rotisserie Holiday Turkey
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
12
Prep Time
1 hour 3 minutes
Cook Time
3 hours
Calories
250
With gentle rotation, the turkey bastes itself and creates crisp, evenly browned skin—even on the hard-to-reach areas. The rotating motion locks in juices, while a compound butter injection ensures depth of flavor in every bite.
Ingredients
- 2 (10 lb) whole turkeys
-
1 bottle Sweetwater Spice Lemon Thyme Turkey Bath
- 1/2 cup kosher salt
-
Cattleman’s Grill Ranchero Seasoning
- 1/2 oz fresh thyme, divided
- 1/2 oz fresh rosemary, divided
- 1/2 oz fresh sage, divided
-
ATBBQ Savory Herb Turkey Kit
Get the kit for this recipe
Directions
Mix the Sweetwater Spice Lemon Thyme Turkey Bath with one gallon of water. Rinse the bottle out and add the additional brine. Add the kosher salt and whisk to dissolve. Place the turkeys in a 22 quart Briner Bucket. Cover with the brine. Lock the plate in place to keep the birds submerged. Transfer to the refrigerator and soak for 1 hour per pound.
Remove the turkeys from the brine. Dab excess moisture from the surface with a paper towel. Pull back the skin from the edges of the breasts. Season just under the edges of the skin, inside the cavity and on top of the skin with the Cattleman’s Grill Ranchero Seasoning.
- Put together bundles of the fresh sage, rosemary and thyme. Place inside the cavity, and under the skin, between the legs and breasts.
Truss the turkeys with kitchen twine, tying the legs together, pulling them into the cavity and around the wings, to hold them close to the breasts.
Build a small hot fire in the back half of the Kamado Joe Big Joe II Ceramic Grill. Stabilize the temperature at 300ºF. Set up the JoeTisserie attachment. Place a couple of fish sized chunks of Cattleman’s Grill Apple Chunks on the hot coals, to add additional smoke.
- Slide the turkeys on the spit rod. Secure with the forks. Transfer the spit to the Big Joe and slide into place on the JoeTisserie.
Smoke/roast the turkeys, checking on them once they’ve settled on the spit rod, and adjust the forks as necessary to keep the weight evenly distributed. Continue cooking until the internal temperature reaches 160ºF in the breasts, 170ºF in the thighs, about 3 hours.
- Remove the turkeys from the grill, and rest about 20-30 minutes. Remove the fresh herb bundles before carving.
Recipe Note
Recipe FAQ
Can I use this without a rotisserie attachment?
Yes you can roast at 325°F, manually rotating halfway, though the skin may not be as even.
How do I truss the bird for rotisserie?
Secure the wings and legs tightly to stabilize the center of mass; balance is important for smooth rotation.
What if the skin browns too quickly?
Lower the heat or shield with foil during cooking, especially in the final hour, to prevent burning.
Does 160°F in the breast mean the turkey is actually done?
Not quite this recipe's own directions pull the breast at 160°F, five degrees under the 165°F poultry needs to clear. The 170°F thigh target is fine as written; just let the breast climb those extra few degrees before pulling the spit.
How should I store leftovers?
Refrigerate carved turkey in airtight containers for 3-4 days, or freeze for up to 6 months.
Can I cook these indoors?
We rate these as a 2 out of 5. Can be done inside, but loses key flavor or texture.
Recipe Highlights
Herb bundles tucked under the skin: Placing sage, rosemary, and thyme both in the cavity and against the breast meat seasons from the inside, not just the surface.
Trussed for balanced rotation: Tying the legs and wings close to the body keeps the bird's weight centered on the spit, so it doesn't wobble as it turns.
Continuous self-basting: The rotisserie's motion keeps rendered fat moving over the skin throughout the cook, which is what builds the even, crackling exterior.
Two turkeys, one spit: Cooking a pair of 10 lb birds together instead of one large bird serves a bigger crowd without needing a larger grill setup.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 250
- Carbs
- 1 grams
- Protein
- 230 grams
- Fat
- 10 grams
- Sodium
- 188 milligrams
