Course Main Course. Cuisine American. Keyword turkey. Prep Time 20 minutes. Cook Time 3 hours 15 minutes. Resting Time 15 minutes. Total Time 3 hours 50 minutes. Servings 6. Calories kcal.
For the stuffing: 2 apples sliced into large chunks 1 onion sliced into large chunks cloves garlic smashed handful of various fresh herbs. Instructions Prepare your grill with a rotisserie attachment. Preheat a 3 burner grill on high. Remove the neck and giblets from the turkey, rinse and pat dry with paper towels. Mix the butter and chopped fresh herbs with the salt, pepper, and paprika until well combined. Gently work your fingers under the skin of the turkey breast and legs.
Season with more kosher salt and pepper. Stuff the cavity of the turkey with the chopped apple, onion and smashed garlic then add the herbs. Tie the wings to the sides of the turkey with twine. Insert the meat thermometer into the thigh, but not touching the bone.
Brush the turkey with vegetable oil or spray it with cooking spray for best appearance. Place the spit on the rotisserie and grill according to the type of rotisserie being used: Covered Charcoal Grill Arrange coals around the outer edge of the fire pan with the drip pan on the rack adjusted to the lowest position. For square cookers, adjust the lid to half open. If the cover is closed, open vents. Uncovered Charcoal Grill Arrange coals around the outer edge of the fire pan with the drip pan on the rack at the lowest position.
Cooking Times Rotisserie. Thaw the roast completely. Do not remove the inner netting. Insert the spit lengthwise through the center of the roast. The roast must be balanced for even cooking. Insert the meat thermometer into the center of the roast at an angle, almost parallel to the roast. Microwave on high for 5 minutes. Add to turkey's cavity, along with rosemary and sage. Close turkey cavity by threading wooden skewer through flaps of skin.
Fold wings under body and tie legs together. Allow turkey to come to room temperature while you prepare grill. Light one chimney full of charcoal.
When all charcoal is lit and covered with gray ash, pour out and arrange coals on either side of charcoal grate. Place foil pan between two piles of coals to capture drippings to serve with turkey or to make gravy. Remove turkey from rotisserie and let rest for 20 minutes, carve and serve. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.
Press the forks together, gathering up the legs and wings in the forks so that they are held in place. If you have a dangling wing it will flop around and likely burn. Once you have the bird secured, tighten the screws on the fork. Make sure they are very tight. Roll it around a little to make sure that the legs and wings hold. Don't worry about the balance just yet. Some rotisserie kits do not have or need counterbalances.
If yours does, make sure you follow these instructions. Balancing the turkey on the rotisserie makes sure it cooks evenly and doesn't burn out the rotisserie motor. If the rotisserie kit has a counterbalance, then there should be no trouble getting it balanced. If not, there isn't too much you can do about it. Turkeys are heavier on the back than on the breast side. To balance the turkey, remove the motor from the bracket and place the rotisserie rod with the turkey on the grill so that it moves freely.
The heavy side will drop toward the bottom. Pull the counterbalance straight up and tighten. It won't balance perfectly, but you will offset the weight enough to allow the motor to handle the load easily.
Now attach the motor and turn it on. Make sure that the turkey doesn't slide on the rod and that it turns easily. Once you have determined that it will stay put, you can start the grill. Rotisserie turkey is grilled indirectly. This means that the burners directly underneath the turkey are off and that all the heat is being provided by the other burners. If the burners under the turkey are on, you will get flare-ups. It is not a good idea to wander away too long.
It is best to keep an eye on the turkey for the first few minutes to make sure that everything is going right. Add flavor to the bird by basting. A good baste needs to have flavor and oil.
The oil any fat like butter or olive oil helps hold in the moisture and browns the surface of the turkey. Start basting the turkey after about 1 hour on the rotisserie. Continue basting every 30 minutes until the turkey is nearly done. At a cooking temperature between F and F, it takes a turkey around 20 minutes per pound to cook. A pound turkey should take around 5 hours. When the internal temperature of the turkey reaches F to F, it is time to get it off the heat.
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