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Posted in: Poultry
Prep Time:
20 Minutes
Serves:
6
Grill time:
3 to 4 Hours

Butter Injected Rotisserie Turkey

Build Your Own Butterball

Posted on October 09, 2014
Butter Injected Rotisserie Turkey
Serves 6
Prep Time: 20 Minutes
Grill time: 3 to 4 Hours

Ingredients:

    • 1 turkey, at least 9 lbs. 
    • 1/4 cup butter
    • 2 tbsp. orange blossom honey
    • Montréal chicken and rib spice
    • pepper
    • basil
    • 2 cups chicken stock
    • 2 cups vegetable water (water used when steaming/cooking veggies for your dinner)
    • flour

Moist turkeys are the bane of many's existence. Really, they can't cook a turkey to save their souls, not even a butterball! That's where I come in. Butter Injected Rotisserie Turkey is super easy, very tasty and just plain awesome. Prep time is nearly non-existent, and it should only take about 20 minutes per pound. Try it this Thanksgiving. You already have the stuff to make it in your pantry.

Inject that flavour
Inject that flavour
Inject that flavour
Season with all the spices
Inject that flavour
Preheat to 325°F and rotiss

Butter Injected Rotisserie Turkey

Serves: 6   

Ingredients

  • 1 turkey, at least 9 lbs. 
  • 1/4 cup butter
  • 2 tbsp. orange blossom honey
  • Montréal chicken and rib spice
  • pepper
  • basil
  • 2 cups chicken stock
  • 2 cups vegetable water (water used when steaming/cooking veggies for your dinner)
  • flour

Directions

Step 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.
Step 2
Melt the butter and orange blossom honey together, 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.
Step 3
Season the turkey with enough rib and chicken spice, pepper, and basil to cover the bird. Carefully insert the spit rod into the bird and secure the forks into the turkey. Don't forget to tie down those wings with butcher's twine too.
Step 4
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.
Step 5
Place the spit onto your grill, and thread the right end into the motor. Turn it on and let the bird go.
Step 6
Check your turkey every 15 to 20 minutes. If you feel that the legs and wings are getting too dark, wrap them in foil until the bird is done.
Step 7
Your turkey is cooked through when it reaches an internal temperature of 160°F. Technically it's 165°F, but pull the bird off the rotisserie at 160°F, and cover it in foil, then place thick towels over top of the foil. Let it rest for at least 30 minutes before you start carving. Use this time to finish your veggies and make the perfect gravy.
Step 8
For the gravy, take the drip tray out of the gill and use a gravy separator to get to the turkey fat that has rendered out. In a saucepan over medium-low heat, combine the fat with enough flour to make a thin paste. Then, a little at a time, add the liquid from the drippings (you separated it out), chicken stock, and/or the veggie water.
Step 9
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. Season to taste with salt and pepper. You will 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.
Step 10
Serve that carved up turkey and awesome gravy with your other favorite Thanksgiving foods.
Serve when cooked to perfection
Serve when cooked to perfection
Om Nom Nom
Om Nom Nom

To quote the Trashmen "A-well-a, don't you know about the bird? Well, everybody knows that the bird is the word," And this bird IS the word! Super moist. The perfect addition to any Thanksgiving meal. Have you ever injected your turkey? How did it turn out? What about turkey disasters? Leave a comment below about your turkeys! 

Happy Grilling!

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