Things You'll Need:
- Turkey
- Salt
- Pepper
- Poultry seasoning
- 1 carrot
- 1 stick celery
- 1/2 onion
- 3 cloves garlic
- 1 small potato
- 1 stick melted butter
- Meat thermometer
- String or skewers
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Step 1
Remove the insides of the thawed turkey. Examine both the back and front ends to get out all giblets and necks. Rinse the turkey thoroughly with cold water both inside and out.
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Step 2
Lay turkey on a clean towel so the extra water and juices can be absorbed while you finish getting the bird ready. Add salt, pepper and poultry seasoning to the inside chest cavity of the turkey. Apply liberally.
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Step 3
Adding the vegetablesAdd a cut up carrot, a piece of celery, half an onion, three garlic cloves and one small cut up potato to the inside of the turkey. Just stuff them in there as they will add quite a bit of flavor to the turkey while it is on the rotisserie.
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Step 4
Tie back the wings and the flaps of the turkey securely. Use string or skewers to secure all cavities of the turkey.
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Step 5
Insert the first prong of the rotisserie into the turkey going from front to back. Then insert the second prong in a manner that allows the turkey to have even balance. Make sure it is secure so that it does not fall off or tear when it is cooking and becomes more tender.
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Step 6
Brush the outside of the turkey with melted butter and then add salt, pepper and poultry seasoning to taste. Place on grill according to the instructions provided for that particular model.
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Step 7
Insert meat thermometer in the thigh of the turkey. The turkey is done when it has reached an internal temperature of 170 degrees in the thigh and 180 degrees in the breast.
