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It’s turkey time! Our Western BBQ Apple Smoked Rotisserie Turkey is scrumptious with a buttery spice blend of Jack Daniel’s® Chicken Rub, rosemary, poultry seasoning, and ginger.
This recipe was originally published on GrillingGrandma.com
Ingredients
For the Drip Pan:
- 1 large white or yellow onion, cut into eighths
- 2 stalks celery, rough chopped
- 1 cup desired fresh herbs, whole sprigs is okay
- 5 garlic cloves, cut into halves
- Optional: 2 carrots, peeled and chopped
- 3 cups water
For the Turkey:
- 1 (12 -14 pound) whole Turkey, thawed
- 1 Pink Lady Apple or similar, remove core with apple or strawberry core tool
For the Rosemary Chicken Rub:
- 1/4 cup Jack Daniel’s® Chicken Rub
- 1/2 tablespoon ground rosemary
- 1 teaspoon ground poultry seasoning
- 1 teaspoon ground ginger
For the Jack Daniel's® Spiced Butter Rub:
- 1 cube unsalted butter, room temperature
- 1 tablespoon rosemary chicken rub (see above recipe)
- 1 tablespoon minced parsley
- 1 tablespoon minced rosemary
- 2 teaspoons grated garlic
- Zest from one lemon
Instructions
To Prepare Gas Grill:
- Remove grill grates, and prepare gas grill for indirect cooking as directed in the grill’s instruction book.
- Place an large aluminum pan, to catch drips, in the center of the grill. Right before grilling, fill the drip pan with onion, celery, herbs, garlic, and water.
- Fill a smoker box with 2 cups Western Apple BBQ Smoking Chips, and securely position over the hottest part of the grill to get the smoke started.
- Plug in the rotisserie motor.
When it is time to rotisserie the turkey, adjust the heat to 450°F indirect heat, and move the smoker box to a cooler part of the grill to prevent burning.*
- Remove turkey from packaging but do not rinse. Remove the neck and giblets from the turkey’s cavity, and discard or reserve*. Pat the turkey dry with paper towels.
- Set the turkey on a baker’s rack to air dry for a bite.*
To Prepare Rosemary Chicken Rub and Spiced Butter:
- Combine chicken rub, rosemary, poultry seasoning and ginger in a 2-cup bowl.
- Transfer 1 tablespoon of the rub to another 2-cup bowl. Add the butter, parsley, rose-mary, garlic, and lemon zest, and stir until creamy. Set aside.
To Season Turkey:
- Spread almost all of the spiced butter under the turkey’s skin, 3 tablespoon of the butter for the outer skin. To spread butter under the skin, carefully lift the turkey skin with a small rubber spatula or your fingers. Then gently glide your hand or a rubber spatula under the skin to disperse the butter. When the turkey skin is extremely stretchable spread butter on the turkey legs!
- Insert the rotisserie rod into one side of the turkey then the apple. Push the apple to the center of the turkey cavity. Set the rod with the turkey on an extra large bowl to prevent butter and seasoning to adhere to the work surface not the bird!
- Sprinkle the remaining Rosemary Chicken Rub over the entire surface of the turkey. Turn the turkey on the rotisserie rod as needed to reach all side.
- Truss or pin the turkey wings and legs, and insert rotisserie’s spit forks into turkey to secure on the rod.
- Make sure the drip pan is on the grill as instructed above. Insert the turkey rod into the rotisserie motor attachment, and turn on.
- Cook rotisserie turkey with the lid closed to infuse the meat with delicious Western BBQ apple smoke! The turkey is done once the breast reaches 155°F and the legs are about 160-165°F, just under 1 1/2 hours! Note: If the standard method of cooking rotisserie turkey id desired, set the grill temperature for 350°F and cook 2 1/2 hours.
- Remove turkey from grill and let it rest on a cutting board with a trough, for 30 minutes.
- Reserve the rotisserie apple, and slice for the garnish. The onions in the drip pan are delicious too as a garnish. The liquid in the drip pan can be drained, seasoned, and added to homemade gravy or drizzle directly over sliced turkey.
- Carve the turkey and serve with your favorite sides.
Turkey Tips
* The turkey neck and giblets can be cooked to add flavor to turkey stock.
* The turkey can air dry, uncovered, in the refrigerator, overnight to aid in developing a crispy skin.
* Turkey only needs about 30-45 minutes of smoke so we suggest not refilling the smoker box.
Servings: 8
Prep Time: 15 minutes
Cook Time: 90 minutes
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