You are here

Rotisserie Roast Turkey's picture
  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

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

Main Dish

Rate It

Your rating: None
Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3727 Calories from Fat 1400

% Daily Value*

Total Fat 158 g242.4%

Saturated Fat 70.8 g354%

Trans Fat 0 g

Cholesterol 447.6 mg149.2%

Sodium 9443.4 mg393.5%

Total Carbohydrates 449 g149.8%

Dietary Fiber 27.6 g110.4%

Sugars 131 g

Protein 121 g242%

Vitamin A 131.2% Vitamin C 203%

Calcium 60.6% Iron 92.6%

*Based on a 2000 Calorie diet

1 Comment

Jim H, Rochester Hills,MI's picture
Rotisserie Roast Turkey Recipe