Rotisserie turkey

WITH BUTTER, LEMON AND HERBS.

A turning centrepiece for the festive table, scented with lemon, rosemary, thyme and oregano.

Recipe by Jimmy Grilfve, adapted from Kamado Sumo

BEFORE YOU START

Set up your fire.

Heat

Stabilise the grill before adding the food. Follow the setup described in the method.

Temperature

Use the vents to control the fire. Times are a guide; check the food before serving.

Equipment

Check that accessories fit your grill and leave enough room for air to circulate.

ONE STEP AT A TIME

Prepare and season
Use a food injector to add melted butter beneath the skin. Put the lemon and herbs inside the cavity. Brush the outside with butter and coat evenly with rub.
Balance the spit
Thread and secure the turkey on a compatible rotisserie. Tie the wings and legs so nothing catches while turning. Check the accessory’s weight limit and balance the bird before heating.
Roast indirectly
Set up indirect heat around 190°C. Rotate with the lid closed, allowing roughly two to two-and-a-half hours. Check the thickest breast and thigh reach 74°C, avoiding bone.
Rest and carve
Stop the motor, remove the spit carefully with heatproof gloves and rest before carving. Use temperature, not the clock alone, to decide when it is done.

GOOD COMPANY FOR THIS COOK

Useful equipment for this recipe. Check size and compatibility before choosing accessories.

Suggested additions, sold separately. Use the equipment you already have where suitable.