Rotisserie Turkey Recipe

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The slow, even cooking of rotisserie grilling results in an irresistible rotisserie turkey that has a nicely browned outer skin that is crispy and full of flavor, along with delicious moist meat inside. Use our Turkey Cooking Guide to learn more about cooking turkey.
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  • 13 pounds turkey, fresh or frozen turkey that has completely thawed
  • olive oil
  • 1 tablespoon kosher salt, more if desired
  • 1 1/2 teaspoons garlic pepper, more if desired
  • paprika to cover (optional)
15 mins
3 hrs
3 hrs
  • Preheat gas grill to 350° F.
  • Remove and discard any turkey parts from the turkey cavity. Rinse the turkey cavity and the outside of the turkey with cold water. Pat dry with paper towel. Truss turkey. (For poultry to hold its shape, it needs to be trussed (tied) before cooking.) Cover the entire outside of the turkey with olive oil. Season the inside of the turkey with 1 teaspoon of kosher salt and 3/4 teaspoon of garlic pepper.
  • Place turkey on the rotisserie and secure. Sprinkle the entire outside of turkey with remaining kosher salt and garlic pepper. Adjust the amount of kosher salt and garlic pepper, if needed. Sprinkle the entire outside of turkey with paprika, if desired.
  • Place turkey on rotisserie base in preheated grill.
  • Allow 10-15 minutes per pound. Do not rely on approximate time for doneness. Rely on a meat thermometer. Cooking time has too many variables to influence doneness. Focus on the internal temperature of your turkey to prevent food borne illness. The breast must reach an internal temperature of 170° F and the thigh must reach 180° F.
  • Remove turkey from grill and cover with foil. Allow turkey to rest 20 minutes before carving.
Note: Keep in mind that most rotisserie units that are included with grills are not able to accommodate a turkey larger than 12 to 14 pounds. For best results, follow the manufacturer's instructions.
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Rotisserie Turkey Recipe Reviews

rotisserie turkey

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"Wow! The red color of the paprika really made this recipe a beautiful centerpiece."
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