My Favorite Turkey Recipe

We had a family gathering at our house day after Christmas; even our son Carl and his wife Suzy who are living in Brazil were able to ‘join’ us virtually via Skype video. Too bad they weren’t able to join us for a fine turkey dinner.

As I have done many times, I roasted a turkey on a charcoal grill, and it turned out delicious! It was a 12-pounder on a rotisserie, roasting for three hours. It rained on Christmas day, but the weather was perfect for grilling outdoors this time.

Here’s the recipe for my rotisserie turkey:
Equipment: Charcoal Grill, Charbroil CB940 or equivalent, with rotisserie Smoker Box

Ingredients:
10 to 12 pounds turkey, thawed
1 tablespoon olive oil
2 teaspoons salt
2 teaspoons pepper
2 teaspoons rubbed sage leaves
1 teaspoon thyme leaves
white wine
chunks of mesquite, hickory or alder (pick one to suite your flavor) for smoker

Thaw turkey per instructions on the package. Wash turkey and pat dry with paper towels. Season cavity with salt and olive oil. Prepare grill placing coals to two sides; heat until coals are ash white. Make aluminum foil drip pan. Brush turkey with olive oil, sprinkle with salt and pepper, sage leaves and thyme. Fasten wing over breast; tie with strings to hold wings securely. Tie drumsticks securely to tail. Insert spit rod through center from breast to tail. Secure breast and tail areas with holding forks. Adjust counterweights to obtain optimum balance.

Place the charcoals on one side of the grill so that they are mounded parallel, but away from the spit. Make sure the coals are well lit and the grill is preheated before the spit (with the turkey) is mounted to the rotisserie unit.

A drip pan should be placed directly under the location of the spit. Because the drip pan will help to prevent flare ups, it is important that the drip pan be at least as large as the turkey.

Pour ½-inch to 1-inch of water into the drip pan to create steam, which will rise and help to prevent moisture loss in the meat.

Cook turkey on rotisserie about 3 hours or until legs move easily. Keep grill top closed as much as possible. Add charcoal as necessary to

(Tina Basting The Bird)

maintain the grill temperature between 300 and 350 deg F. Brush with wine every 15 minutes during the last hour. Put smoker over coals during last ½ hour. Add coals as necessary to maintain even heat. Meat thermometer should register 180 deg in thigh or 170 deg in breast.

For a 12-pound bird, I have found 3 hour cooking time to be just right.