How to Make Rotisserie Turkey on the Grill

Turkey in the oven? Classic. Turkey in the fryer? Bold. Turkey on the grill? That's the one people keep asking about.

A rotisserie turkey turns slowly over the coals, basting itself in its own juices as it spins. You get golden, crispy skin all the way around and juicy meat inside. Bonus: your oven is free for the sides.

Here's how to pull it off.

What You'll Need

• A charcoal grill with a rotisserie kit (spit rod, forks, and motor)
• Charcoal
• A drip pan
• Butcher's twine
• Heat-resistant gloves
• An instant-read thermometer

Pick the Right Size Turkey

Check your rotisserie's weight limit before you shop. Many charcoal rotisserie setups top out around 12 to 14 pounds, while some heavier-duty kits can handle up to 20. A smaller bird also cooks more evenly as it turns.

And skip the stuffing. A stuffed turkey shouldn't go on a rotisserie, so bake your stuffing in a pan instead.

Prep the Bird

1. Clean it out. Remove the neck and giblets, then pat the turkey dry.
2. Season it. Season it inside and out with your favorite rub.
3. Truss it tight. Tie the legs together and keep the wings snug against the body so nothing flops around as it spins.
4. Load the spit. Slide the spit rod through the center of the bird and lock the forks in on both ends.
5. Test the balance. Roll the spit in your hands. If the turkey wants to flop to one side, reposition it. A balanced bird turns smoothly and cooks evenly.

Set Up the Grill for Indirect Heat

Light your charcoal and push the coals to the sides of the grill. Set a drip pan in the center, right under where the turkey will spin. The key is no hot coals directly underneath the bird.

Aim for a steady temperature around 325°F to 350°F, the same range you'd use in the oven. Keep the lid closed as much as you can, and add fresh charcoal every 30 to 40 minutes to keep the heat steady.

How Long Does It Take?

Plan on roughly 11 to 15 minutes per pound. That means a 12-pound turkey takes about 2 to 3 hours. Wind and cold weather can slow things down, so give yourself some extra time.

Just remember, time is only a guide. Your thermometer makes the final call.

The Only Way to Know It's Done

Golden skin looks great, but it doesn't tell you the turkey is safe to eat. The USDA says turkey is done at 165°F. Check it in three spots:

• The thickest part of the breast
• The innermost part of the thigh
• The innermost part of the wing

Keep the probe away from bone, and make sure all three spots hit 165°F. Turn off the motor before you check, and wear gloves, since the spit gets very hot.

A fast, easy-to-read thermometer takes the guesswork out of it. With an Maverick thermometer, you’ll know exactly when your turkey is ready to come off the grill.

Let It Rest

Once it's done, use your gloves to lift the spit off the grill. Let the turkey rest, loosely tented with foil, for 15 to 20 minutes. Then pull out the forks, snip the twine, and carve.

The Bottom Line

Rotisserie turkey takes a little setup, but the payoff is crispy skin, juicy meat, and an oven that's free for everything else. Keep the heat indirect, keep the bird balanced, and trust your thermometer.

So which team are you this Thanksgiving: oven, fryer, or grill?