Rotisserie Roast Turkey
|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)|
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.