12-14 lb Fresh or completely thawed turkey
2 Tablespoon Kosher salt
3 Tablespoons Creole Seasoning
7 Sprigs of fresh thyme, whole
1 Head of garlic halved horizontally (1/2 reserved)
1 2’’x2” piece of orange peel from one orange (remaining orange reserved)
3 Tablespoon butter
3 green onions (scallions)
Reserved ½ garlic head
Reserved orange, quartered
2 cups chicken stock or reduced-sodium chicken broth)
3 sprigs fresh thyme
- See your manufacturer instructions for specific use details
- Remove center grate to make room for turkey. Preheat all burners to high for 15 minutes
- Remove and discard the neck, giblets, pop-up timer and any excess fat from the turkey, leaving leg clamps inserted. Rinse the turkey inside and out with cold water then pat dry with paper towels. (Drying the bird will result in a more crispy, savory skin)
- Into the cavity place ½ Tablespoon each salt and Creole Seasoning, thyme, garlic, orange peel and 1 tablespoon of butter.
- Sprinkle a little Creole Seasoning on remaining butter and tuck one tablespoon between each breast and skin.
- If legs were attached with clamps, re-secure legs. Tuck the wings behind the neck or truss the turkey including legs if needed. (This will hold the shape of the bird.)
- Attach turkey to your rotisserie rod and secure forks tightly. (*NOTE* Pliers help to tighten thumbscrews. You do not want these to come loose during cooking).
- Sprinkle remaining salt over entire bird. Coat the entire bird with canola oil. Sprinkle with remaining Creole Seasoning, plus more if desired, and press to adhere. (Use gloves if necessary).
- Turn off main burners leaving rotisserie burner on. Place drip pan directly beneath the turkey, in the center of grill. Fill drip pan with all aromatic ingredients. Place spit rod into motor at the center position as described in the care and use manual.
- Turn on the rotisserie motor and rotate until the internal temperature of the breast reaches 165 degrees and 175 degrees at the thickest part of the thigh with an instant read thermometer (approximately 12-15 minutes per pound). Keep the lid closed as much as possible to avoid losing valuable heat and moisture. This will increase your cooking time.
- Carefully remove spit rod from rotisserie and allow to rest 25-30 minutes tented loosely with aluminum foil. The internal temperature will continue to rise 5-10 degrees. Carefully remove turkey from spit rod and forks to carve.
- 4 cups Chicken or turkey stock or reduced-sodium chicken broth, warmed
- Melted butter as needed
- 5 Tablespoons all-purpose flour
- Pan drippings (strained and fat reserved)
- Strain drippings through fine mesh strainer and reserve layer of fat that rises to the top.
- Add pan drippings to chicken broth.
- Add melted butter to reserved fat from drippings to equal 5 tablespoons in 4 quart heavy saucepan.
- Whisk in flour to make a roux. Cook over medium heat, stirring constantly for about 3 minutes being careful not to burn.
- Wisk in broth mixture to remove any lumps. Bring to boil stirring constantly for about 5 minutes or until thickened.