Grilled Rotisserie Turkey With Stuffing Food

ROTISSERIE TURKEY

Steps:

• Mix together seasonings and rub inside and on the surface of cleaned and dried turkey. Can be done the night before to let the seasoning permeate the meat.
• Stuff turkey with the apple and onion and place securely on rotisserie skewer.
• Slide one pair of prongs onto the spit and then push the spit and prongs into the turkey. Slide the other set of prongs on the opposite side of the spit and insert the prongs into the turkey.
• Tighten the wing nuts to keep the turkey firmly in place on the spit.
• Now truss the turkey. Tie the ends of the legs together with string.
• Tie a string close around the turkey at the meaty part of the legs to keep them close to the body.
• Again tie a string around the wings and breast section of the bird to prevent them from flopping about as the rotisserie rotates.
• Preheat the grill by setting all of the burners on high for a few minutes.
• The spit is then attached to the brackets of the rotisserie assembly. One end of the spit slides into the motor unit.
• Start the motor and observe the rotation to ensure that the spit is balanced and there are no obstructions.
• Place the drip pan under the turkey a size larger then the turkey to prevent flare ups.
• Place liquids in drip pan.
• The lid of the grill should be lowered and remain closed to ensure even roasting. But do check quickly that it is rotating. Adjust if needed. About 10 to 15 minutes cooking time per pound, which means that a 14 pound turkey may require 2 to 4 hours on the rotisserie.
• DON`T rely on time estimates to determine proper doneness. Always use a meat thermometer to be sure it is done.
• The internal temperature of the turkey for the breast meat must reach an internal temperature of 170ºF and the thigh meat must reach an internal temperature of 180ºF.
• Carefully remove the spit from the grill with oven mitts. Remove the spit from the turkey. Cover the turkey with foil and allow it to rest for a few minutes before carving.

ROTISSERIE TURKEY ON THE GRILL

Steps:

• Stuff both cavities of the turkey, sew up the main cavity with string, and truss tightly, forming a compact shape. Place turkey on a work surface, breast side up. Rub it with olive oil, and season with salt and pepper.
• Have the rotisserie shaft fitted with one spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on.
• Grill the turkey for 13 minutes per pound if stuffed, and 11 minutes per pound if unstuffed. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is at least 175 degrees.You will need to add more coals to the grill every 45 minutes to maintain an even temperature.

TURKEY WITH STUFFING

Steps:

• Preheat the oven to 400 degrees F.
• Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
• Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
• In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
• Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
• microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
• While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.

ROTISSERIE TURKEY

Steps:

• Gather the ingredients.
• Mix together the seasoning.
• Rub over the surface and inside of cleaned and dry turkey. This is best done the night before to let the seasoning permeate the meat.
• Stuff the turkey with the onions, carrots, and apples and place securely on the rotisserie skewer. Test it to make sure it's well-balanced and tightly-secured. Make sure that the wings and legs are firmly tied to the bird.
• Prepare the rotisserie grill by removing grate and placing a drip pan in the center. The pan should be big enough to hold the turkey itself.
• Light the grill and let it heat up. If using a charcoal grill , make a medium fire around the drip pan. With gas, turn the burners to medium, but generally follow the manufacturer's instructions.
• Half fill the drip pan with water and place the turkey on rotisserie. The cooking times should be similar to that of a 350 F/175 C oven. You will need to use a meat thermometer to be sure of doneness.
• Remove the turkey from grill when the internal temperature reaches 185 F/85 C. The water in the drip pan is there to keep the drippings from evaporating away. If the pan goes dry add more water.
• Serve and enjoy!

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

KITTENCAL'S ROTISSERIE CHICKEN FOR THE GRILL (OR SMALL TURKEY)

Steps:

• In a small bowl combine melted butter or margarine with oil, 2 teaspoons seasoned salt, garlic powder paprika and black pepper.
• Wash the chicken inside and out with cold water, then pat dry using a paper towel.
• Lightly salt the inside cavity with seasoned salt or white salt and black pepper.
• Tie the legs and wings together securely with cotton butchers twine, then tie string around the body of the chicken in two places.
• Set grill to high heat.
• Thread the chicken on the rotisserie spit, then place on the rotisserie grill.
• Cook chicken for 10 minutes on high heat.
• After 10 minutes on high heat REDUCE the grill heat to medium then baste the chicken all over with some of the melted butter mixture (leave some to baste with during cooking time).
• Close the lid and cook for 1 to 1-1/2 hours basting occasionally or until the chicken is cooked through and internal temperature reaches 180 degrees F when taken with a meat thermometer.
• Cooking time will vary just slightly depending on the size of the chicken.
• Remove the chicken from the rotisserie and place on a large plate.
• Cover loosely with foil and let stand for about 15 minutes before slicing.