Butter-Herb Rotisserie Turkey

🧂 Ingredients

• 1 13-16 pound turkey
• 1 aluminum drip pan

  (disposable)
• kitchen twine
• 1/2 cup chicken broth
• 1/4 cup melted butter
• Wet Turkey Brine
• Herb and Butter Turkey Rub

  (made without salt)

Instructions

• 1 Follow brine recipe instructions. Brine turkey for 24 hours.
• 2 Prepare your grill for 350 degrees F.
• 3 Once up to temp, remove the grate and place a 9″ x 13″ drip pan in the center of
  the grill. Fill it with 1 cup of water.
• 4 Remove turkey from brine and pat dry with paper towels inside and out.
• 5 Truss the turkey with kitchen twine.
• 6 Apply the unsalted rub evenly to the turkey, including under the breast skin. Be
  gentle; the skin can tear.
• 7 Threading the Turkey:
• 8 Poke through the center of the onion with a pairing knife.
• 9 Cut out a space large enough to fit the rotisserie rod. Slide rod into the onion
  and through turkey. Secure forks, but not too tightly yet.
• 10 Place onto the motor achieving a good balance of the bird. Secure the forks
  completely.
• 11 Cook turkey for 3 1/2-4 hours or until the thigh and leg meat reaches 175
  degrees F and breast reaches 165 degrees.
• 12 Baste turkey after the first hour and do so until 30 minutes before the turkey
  comes off the grill.
• 13 Once cooked through, remove turkey with the rod still intact.
• 14 Place onto a large cutting board and tent with aluminum foil. Let the turkey
  rest for 15-25 minutes while you finish up clearing the grill. You can use this
  time to make a gravy with the drippings collected in the drip pan.
• 15 Using heat-resistant gloves, carefully remove the rod and onion.
• 16 Carve the butter-herb rotisserie turkey, place it onto a platter and serve.

Nutrition Info