1 12-pound turkey
1 tablespoon salt
Fresh or dried herbs
1 cup beer or white wine
Rub inside and outside of cleaned bird with 1 tablespoon salt. Truss turkey; insert meat hooks and spit rod. After turkey is secured on rotisserie, brush bird with olive oil. In a pan under the bird and on the cooking surface, pour 2 cups water, fresh or dried herbs to taste, and 1 cup beer or white wine.
Cook turkey on high heat about 12 to 15 minutes per pound with the hood down. For a smoky flavor, add your favorite damp hickory or other wood chips to smoker tray. Open hood every 20 minutes to baste turkey with sauces in the pan and to be sure turkey is not getting too browned. If so, turn down to medium heat and extend cooking time.
When drumsticks move easily at joint and thick part of drumstick feels soft, and when meat thermometer inserted in the thickest part of breast is between 175 and 180 degrees, turkey should be done. Remove from spit and place on platter. Before carving let turkey rest 15 minutes.
Yield: 10 to 12 servings
Source: Ducane s Gas Grills
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.