Making Perfect Rotisserie Turkey on a Weber Grill

Cooking turkey on a rotisserie is a fantastic way to get deliciously moist and flavorful meat. The rotating action gently bastes the turkey in its own juices while evenly roasting it. Weber grills with built-in rotisseries make it easy to make mouthwatering rotisserie turkey at home.

Why Cook Turkey on a Rotisserie?

Rotisserie cooking offers several advantages over traditional oven roasting

• Rotating self-bastes the turkey continuously in its natural juices This keeps the meat incredibly moist and tasty

• The turkey cooks evenly since all sides face the heat during rotation. No need to flip or rotate pans.

• With heat circulating all around, the skin gets crispy and beautifully browned.

• The meat stays juicier compared to oven roasting which can dry turkey out.

• Infusing flavor is easy by putting herbs and aromatics inside the cavity.

• It frees up oven space and doesn’t heat up kitchen like oven roasting does.

Tips for Rotisserie Turkey on a Weber

Follow these tips and tricks for perfect rotisserie turkey every time:

Choose the Right Turkey

Select a turkey between 12-16 pounds. Larger birds may not fit on the rotisserie. Fresh or thawed turkey works best.

Truss the Turkey

Trussing pulls the legs close to the body and secures the wings. This helps the turkey cook evenly. Use butcher’s twine.

Season Under Skin

Rubbing seasoning directly on the meat helps flavors penetrate deeper. Loosen skin gently and rub seasonings underneath.

Stuff Aromatics Inside

Put herbs, oranges, onions, garlic or other aromatics in the cavity. As the turkey cooks, the insides impart more flavor.

Prepare the Grill

Heat grill to 350-400°F. Use indirect heat with coals piled on only one side. Add drip pan underneath.

Baste with Broth

For extra moisture and flavor, prepare a basting broth from chicken or turkey stock, herbs and melted butter.

Check Temperatures

Use an instant read thermometer to verify doneness. Breast should reach 165°F and thighs 175°F.

Let Turkey Rest

Once cooked, tent turkey with foil and let rest 15-20 minutes before carving. This allows juices to redistribute.

Step-by-Step Rotisserie Turkey on a Weber

Follow these simple steps for juicy, flavorful rotisserie turkey.

1. Thaw Turkey

If using frozen turkey, thaw it completely in the refrigerator 1-2 days before cooking. Do not thaw at room temperature.

2. Remove Giblets

Check inside both front and main cavities for giblets or neck. Remove any and discard or use for broth.

3. Dry Brine Turkey

Dry brining improves flavor and tenderness. Pat turkey dry and rub all over with kosher salt. Refrigerate 24-72 hours.

4. Prepare Aromatics

Chop herbs, garlic, onions or other aromatics. Get citrus fruits or vegetable pieces ready. Set aside.

5. Truss Turkey

With breast up, tuck wings under back. Flip over and tie legs together. Flip back over and tie neck skin.

6. Stuff Cavity

Put prepared aromatics, herbs, citrus, etc. inside cavity. Rub skin with oil or butter and generously season all over.

7. Preheat Grill

Ignite grill with burners on one side only. Heat to 350-400°F. Add drip pan under where turkey will sit.

8. Mount Turkey on Rotisserie

Slide spit through turkey and secure forks in each end. Place on grill and turn on motor.

9. Cook Turkey

Cook for 2 1/2 – 3 hours until breast is 165°F and thighs 175°F. Baste periodically with broth if desired.

10. Check Doneness

Verify temperature in both breast and thigh using an instant read thermometer. Cook longer if needed.

11. Remove from Rotisserie

Carefully remove spit and forks. Tent turkey with foil and let rest 15-20 minutes before carving.

12. Carve Turkey

Carve turkey by slicing breast meat first. Then cut legs and thighs. Serve and enjoy!

Rotisserie Turkey Tips and FAQs

Here are answers to some common rotisserie turkey questions:

What if Turkey Is Too Big?

If the turkey is too large to fit on the rotisserie, either choose a smaller bird or cut the existing one in half. Cook each half separately.

Can You Use Stuffing?

It’s best not to stuff the turkey cavity as this can lead to uneven cooking. Cook stuffing separately in a casserole dish.

What if Skin Burns?

Lower heat slightly if skin browns too quickly. Or loosely tent foil over breast and top of drumsticks to prevent burning.

How Long Does It Take?

Total roasting time is usually 8-10 minutes per pound. A 16 lb turkey takes 2 1/2 – 3 hours at 350°F.

Should You Brine Turkey?

Brining isn’t necessary but does make the meat more seasoned and moist. Dissolve salt and sugar in water and soak 12-24 hours.

What Temp for Leftovers?

Reheat leftover turkey to 165°F. Slice meat and coat in broth or gravy to add moisture. Use within 3-4 days.

Enjoy incredibly juicy, flavorful rotisserie turkey on your Weber grill! It makes for amazing holiday meals or anytime fare.