YIELD:
multiple servings
PREP TIME:
2 days
COOK TIME: 3 Hours
COOKING METHOD: Barbequing and Roasting
INGREDIENTS
1 12 pound turkey
4 Tbsp of unsalted butter, melted
4 Tbsp of pomace olive oil
1 cup of water
3 Tbsp of finely chopped parsley
3 Tbsp of finely chopped sage
3 Tbsp fresh or dried rosemary
3 Tbsp of fresh or dried lemon thyme
1 tsp sea salt - fine
1 tsp black pepper - fine
2 cloves garlic, pressed and minced
DIRECTIONS
Next time you decide to roast a turkey, try it rotisserie style on the grill. But before attempting this meal on your rotisserie, make sure you have checked the specficiations for your equipment and know the weight limits, etc. If using a gas grill - check the product pamphlet to determine the recommended set-up for rotisserie cooking. If using an charcoal grill, you will need to set up for indirect heat.
This is a simple, easy to follow, delicious recipe for beginners and if you have the Simon & Garfunkle album and know the cultural reference - the meal comes with a sound track!
Preparation:
Day 1.
If your turkey isn't already 'enhanced' I recommend you brine the turkey overnight using a basic salt-sugar-water brine method.
Day 2.
Remove turkey from brine and rinse thoroughly with tepid water and pat dry.
Place turkey in large food safe plastic bag, bowl or container and rub olive oil and 2 Tbsp each of parsley, sage, rosemary and thyme.
Give it a good rub in - if you have small enough hands - you could choose to rub in under the skin of the turkey, and don't forget to rub some inside the cavity.
Place in fridge or cooler overnight. Remove the day of cooking and do not wipe away any of the marinade prior to cooking.
Cooking
For the grill:
Remove grate and place a drip pan in the center.
The pan should be big enough to hold the turkey by itself.
Light grill and let it heat up.
If using a charcoal grill make a medium fire around the drip pan.
With gas turn the burners to medium. But generally follow the manufacturers instructions.
Half fill the drip pan with water before placing turkey either on spit centered over pan or on grates (replaced) to hold turkey for roasting.
For rotisserie cooking:
Place the turkey on rotisserie spit and center it to ensure it is balanced and will not overload or tax the motor.
Use 'forks' to secure bird in place and be certain they are pushed tightly into place so they will not allow bird to slip during cooking nor come loose.
For roasting:
Set up grill as above, for indirect cooking, and place turkey in center of grill so that heat is surrounding it.
Recommended for both methods: cook the turkey with the hood closed or, in the case of the rotisserie - if your hood will not close completely you may want to partially close it with a secure 'prop' that will not catch fire, melt or otherwise fail during the cook.
- Combine the remaing herbs, garlic, salt, pepper, butter and olil and melt.
As the turkey roasts - baste turkey with butter herb mixture every 20 minutes.
- Remove turkey from the grill after 3-4 hours or when the internal temperature of the thigh reaches a minimum of 165F degrees or maximum of 175F degrees.
- Rest the cooked turkey on the counter in a pan to collect any juices for at least 15 - 20 minutes. The internal temperature should climb at least 5 degrees and as much as 10 degrees.