Herb butter - Basted Turkey on a Spit (Barbecue and Grilling)

 

                Rotisserie turkey is wonderful any time. But it's really special at Thanksgiving, served with cranberry relish and all the traditional trimmings.

How to prepare the Rotisserie of your grill (click here for more information)

Serves 8 to 10

Herb butter

• ½ cup unsalted butter, softened
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Kosher salt

1. In a bowl, combine all ingredients ; season to taste with salt.

The turkey

• 1 wholw turkey (10 to 12 lbs / 5 to 6 kg), giblets and neck removed
• 3 tablespoons olive oil
• 3 tablespoons smoked Spanish paprika
• 2 tablespoons kosher salt
• 2 tablespoons lemon pepper

1. Rinse turkey inside and out under cold running water and pat dry ; place in foil pan and coat lightly with oil.
2. In a glass jar with a tight-fitting lid, combine paprika, salt and lemon pepper ; cover and shake to blend.
3. Sprinkle on turkey, inside and out ; let stand 20 minutes.
4. Tie turkey legs together with soaked kitchen string.
5. Attach turkey to the spit ; heat grill to medium-high.
6. Close the lid and grill for about 4 hours, basting lightly with butter every 30 minutes, until a meat thermometer inserted in the thickest part of a thigh registers 165F (74C) and juices run clear when a thigh is pierced.
7. Transfer turkey to a serving platter, tent with foil and let rest 10 to 15 minutes.
8. Carve turkey into thick pieces and arrange attractively on a platter.

BON APPÉTIT