How to Rotisserie Turkey on a Gas Grill?
Preparing Your Bird: The Secret to a Succulent Feast
Drawing from years of Thanksgiving triumphs and the wisdom of culinary maestro Alton Brown, my journey to mastering the rotisserie turkey on a gas grill began with a simple yet transformative brine.
This initial treatment, a potent mixture of salt, vegetable stock, pepper, allspice, and candied ginger, not only flavors the meat but ensures it remains juicy and tender, a stark contrast to the often tough and leathery misfortunes that can shame an oven-roasted bird.
The smoke from the grill, subtly infused as the turkey is slowly turned on the spit, elevates the skin to a succulent canvas of flavorful bliss. Achieving the perfect breast meat temperature of 165°F is a testament to the method’s incredibly successful and delicious action, making every effort worthwhile and turning the house into a smoker’s rival.
Stuffing the cavity with aromatics further imparts a smoked essence, making traditional turkeys seem inadequate by comparison. This self-basting mechanism, enhanced by the rotisserie’s action, avoids the inedible fate of dryness, instead raising your culinary arsenal to great heights and setting a new challenge for future Thanksgivings.
Rotisserie Turkey
Ingredients
For a natural turkey transformation, begin with a bird weighing about 12 to 14 pounds, ensuring it’s thawed and ready for a flavorful journey.
The brine—a crucial step for moisture and taste—combines 1 cup of kosher salt, 1/2 cup of light brown sugar, 1 gallon of vegetable stock, 1 tablespoon of black peppercorns, 1 1/2 teaspoons of allspice berries, and 1/4 cup of chopped candied ginger in a large pot, bringing it to a simmer until the sugar and salt dissolve.
Cool this mixture down with 1 gallon of ice-cold water, ensuring the brine is completely cool before introducing the turkey.
For the Aromatics
To enhance the bird’s inner flavors, a mix of aromatics is prepared to fill its cavity. Combine 1 red apple and 1 onion, both sliced, with 1 cinnamon stick, a cup of water, 4 sprigs of rosemary, and a handful of sage leaves.
This combination, once heated in the microwave until the apple and onion are soft, is tucked inside the turkey, releasing fragrant, subtle flavors as the bird cooks, complementing the brine’s deep, rich tones.
Mastering Rotisserie Turkey: A Step-by-Step Guide
Creating the perfect rotisserie turkey involves a meticulous process that starts with the brine and ends with a beautifully cooked bird, ready to carve and serve. Here’s how to do it:
Brine Preparation:
In a large stockpot, combine 1 gallon of vegetable stock with 1 cup of salt, 1/2 cup of brown sugar, 1 tablespoon of black peppercorns, 1 1/2 teaspoons of allspice berries, and 1/4 cup of chopped candied ginger.
Bring to a boil over medium-high heat, stirring occasionally to dissolve the solids. Remove from heat and let cool to room temperature, then refrigerate until it’s below 40°F.
Brining Turkey:
In a non-reactive container, combine the cooled brine with an equal amount of cold water. Set the turkey, breast side down, into the brine, ensuring it’s fully submerged by weighing it down if necessary. Refrigerate for 12 to 24 hours.
Preparation for Cooking:
Remove the turkey from the brine and pat dry with paper towels. Place it on a rack over a rimmed baking sheet and let it air-dry in the refrigerator overnight for crisper skin.
Aromatics for Flavor:
Combine 1 sliced apple, 1 sliced onion, 1 cinnamon stick, and a cup of water in a microwave-safe bowl. Microwave on high for 5 minutes. Stuff the cavity of the turkey with the microwaved apple and onion, along with a few sprigs of rosemary and sage leaves.
Close the cavity with a wooden skewer and fold the wings back under the turkey’s body. Tie the legs together and let the turkey come to room temperature.
Preparing the Grill:
If using charcoal, light a chimney full of charcoal and wait until the coals are covered with gray ash. Pour and arrange the coals on one side of the charcoal grate and place a foil pan on the other side to catch drippings for gravy.
Rotisserie Cooking:
Set the turkey on the rotisserie and cook over medium heat. An instant-read thermometer inserted into the thickest part of the breast should read 155°F after about 2 to 2.5 hours. Remove the turkey from the grill, rest it for at least 20 minutes to allow the juices to redistribute, then carve and serve.
This process, while detailed, ensures a rotisserie turkey that is flavorful, moist, and a delight to present at any gathering, making all the effort supremely worthwhile.
People also ask
What is the best temperature to rotisserie a turkey?
The best temperature for rotisserie cooking a turkey is 325°F. To achieve this, you should arrange the coals around the outer edge of the fire pan with a drip pan in the center, placing the rack in its lowest position.
This setup helps to maintain a medium heat, as recommended by the manufacturer’s instructions. Using an oven thermometer to monitor the temperature is crucial for maintaining the right setting throughout the cooking process.
Can you rotisserie on a gas grill?
Yes, you can definitely use a gas grill for rotisserie cooking. Modern gas grills are often equipped with a rotisserie attachment and can hold a significant weight, enough for a large turkey, a rib roast, or multiple whole chickens. The key is ensuring the bird is balanced on the rod, facing the right way to ensure even cooking.
Should you brine a turkey before rotisserie?
Brining a turkey before rotisserie cooking is highly recommended. A brine, whether a simple solution or a basic dry brine with salt, brown sugar, and black pepper, enhances the flavor of the turkey.
The process of spinning the bird on the rotisserie naturally bastes it in its juices, leading to crisper skin and more flavorful meat during cooking.
How do you skewer a turkey for a rotisserie?
To skewer a turkey for a rotisserie, the process involves PLACING the TURKEY onto the SPIT ROD with the breast side down. The neck skin should be pulled over the neck cavity, and the edges of the skin should be secured with a skewer.
The back skin can then be fastened with a loop of twine, which is used to tie the turkey securely to the rod, ensuring it remains balanced and rotates smoothly during cooking.
