BUTTER INJECTED ROTISSERIE TURKEY RECIPE
BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM
Using your grill and a rotisserie, you too can have perfectly prepared poultry. Try using this nearly foolproof recipe - Butter Injected Rotisserie Turkey - for a homemade "butterball" style turkey, injected with butter and honey. The skin is crisp and the meat is tender.
|1||turkey, at least 9 lbs.|
|1/2 cup||butter, divided|
|2 tbsp.||orange blossom honey|
|1 tbsp.||smoked paprika|
|salt, pepper, and poultry seasoning to taste|
|2 cups||chicken or turkey stock|
|2 cups||vegetable water (water used when steaming/cooking veggies for your dinner)|
|flour for thickening|
1. Remove the grids and place a drip pan under where the turkey will sit. Fill the drip pan with the 2 cups of chicken stock. Preheat your grill to 325°F using only the rear burner.
2. Melt the butter and combine 1/4 cup of the butter with the orange blossom honey, then, using your marinade injector, inject the honey-butter into all the big meaty parts of the bird. Be sure to inject in several different spots around the bird to get optimum saturation.Try to go through the meat, but not through the skin when you can, this will help prevent leaking of juices for increased moistness.
3. Season the turkey all over with the poultry seasoning, salt, and pepper, we want to keep things simple. Truss the turkey to prevent flappy wings and legs. This will help the turkey cook evenly on the rotisserie.
4. Carefully insert the spit rod into the bird and secure the forks into the turkey. Test the rotisserie to make sure that it's balanced. Carefully lift the spit rod using the palms of your hands. If the bird flips around to one side or the other, it's not quite balanced. Add a counterweight to the opposite side.
5. Place the spit onto your grill, and thread the right end into the motor. Turn it on and let the bird go.
6. Check your turkey every 15 to 20 minutes, basting with the remaining butter. If you feel that the legs and wings are getting too dark, wrap them in foil until the bird is done. Turkey cooks at a rate of about 20 minutes per pound of meat.
7. Your turkey is cooked through when the breast reaches an internal temperature of 150°F and the dark meat around the thigh area is at 160°F. Take the bird off then, but cover it with foil, then wrap it in towels for 15 to 20 minutes before you carve and serve. This will allow the bird to finish coming up to temperature while remaining moist. Use this time to finish your veggies and make the perfect gravy.
8. For the gravy, take the drip tray out of the gill and use a gravy separator to get the turkey fat out. In a saucepan over medium-low heat, combine the fat with enough flour to make a paste. if you don't have much turkey fat, you can add butter, goose fat, or bacon fat to make more roux - which in turn makes more gravy. Then, a little at a time, add the liquid strained from the drippings (you separated out) and the veggie water. The first little bit of liquid that hits the flour mixture will bubble and turn into this gross pasty stuff. That's good. Keep adding a little more liquid at a time and stirring it in until you get that perfect gravy consistency. Season to taste with salt and pepper. You may not need all of the liquid to make the gravy. If you add too much liquid, just bring your gravy to a simmer until it thickens again.
9. Serve that carved up turkey and awesome gravy with your other favorite Easter foods.
Inject that flavour
Season with all the spices
Baste with butter every 15-20 minutes
Rest for 20 minutes