Thanksgiving Turkey on the Arteflame Rotisserie

Introduction

Cooking a turkey on the Arteflame’s rotisserie creates an incredibly juicy, evenly cooked bird with a golden, crispy skin that will be the star of your Thanksgiving table. This recipe is all about creating a flavorful, tender turkey with a simple herb butter that infuses every bite. Rotisserie cooking on the Arteflame ensures the juices stay locked in while the skin becomes perfectly crisp.

Ingredients

• 1 whole turkey (12-14 lbs)
• 1/2 cup butter, softened
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh sage, chopped
• Salt and pepper, to taste
• 1 lemon, halved
• 1 onion, quartered
• Optional: twine for trussing

Instructions

1. Prepare the Arteflame Grill
   Light up your Arteflame grill by placing three vegetable oil-soaked paper napkins at the center, stacking firewood over them, and lighting it. Let the grill heat up for about 20 minutes. Attach the rotisserie to the grill.

2. Prepare the Turkey

   • Pat the turkey dry with paper towels. Rub the inside cavity with salt and pepper, then place the lemon halves and quartered onion inside.
   • In a bowl, mix the softened butter with minced garlic, rosemary, thyme, sage, salt, and pepper.
   • Gently loosen the turkey’s skin around the breast area and spread some herb butter under the skin. Rub the remaining butter mixture evenly over the entire bird.

3. Truss and Skewer the Turkey

   • Truss the turkey by tying the legs together with kitchen twine and tucking the wings under. This ensures even cooking and keeps the turkey secure.
   • Skewer the turkey onto the rotisserie rod and secure it tightly with the prongs.

4. Rotisserie Grill the Turkey

   • Place the rotisserie rod onto the Arteflame’s rotisserie setup and start the rotation.
   • Grill the turkey on the rotisserie for approximately 2.5 to 3 hours, depending on the size, until the internal temperature in the thickest part of the thigh reaches 165°F.

5. Rest and Carve

   • Carefully remove the turkey from the rotisserie and let it rest for 20 minutes before carving. This allows the juices to redistribute for maximum flavor.

Tips

• Baste Occasionally: For extra flavor, baste the turkey every 45 minutes with pan juices or additional melted butter.
• Keep an Eye on Heat Zones: As the Arteflame grill has different heat zones, position the firewood to maintain steady, even heat around the bird.
• Use a Meat Thermometer: Check the temperature frequently to ensure perfect doneness without overcooking.

Pairing Suggestions

Serve your rotisserie turkey with classic Thanksgiving sides like grilled Brussels sprouts, cinnamon-spiced sweet potatoes, and maple-glazed carrots for a complete feast.