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Rotisserie Roast Turkey

Chef.at.Home's picture
Ingredients
  Butter/Margarine 6 Tablespoon, melted
  Dry white wine 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Rosemary 1⁄2 Teaspoon, crushed (dried)
  Turkey roast 6 Pound (boneless, frozen, thawed)
  Salt To Taste
  Pepper To Taste
Directions

Combine 4 tablespoons of the butter, the wine, garlic, and rosemary.
Keep at room temperature to blend flavors.
Insert spit rod through center of turkey roast.
Adjust holding forks; test balance.
Insert meat thermometer in center of roast, not touching metal rod.
Brush roast with remaining 2 tablespoons butter; season with salt and pepper.
Place hot coals on both sides of foil drip pan.
Attach spit; position drip pan directly under roast.
Turn on motor.
Grill turkey over hot coals till thermometer registers 185°, 2 1/2 to 3 hours.
During the last 30 minutes, baste roast with wine sauce.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Poultry

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3.89722
Average: 3.9 (18 votes)

1 Comment

Jim H, Rochester Hills,MI's picture
185F for the breast temp seems too high; I use 165F