Butter-Injected Rotisserie Turkey

1. The day before, thoroughly season your turkey with the salt, pepper, and poultry mixture. Place it onto a rack over a rimmed baking sheet and allow the turkey to rest in the fridge overnight. This will dry the skin and provide better crisping.
2. The next day, when you are ready to get started, melt the butter and combine 1/4 cup of the butter with the honey, 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. Try to go through the meat, but not through the skin when you can, this will help prevent leaking of juices for increased moistness.
3. Truss the turkey to prevent flappy wings and legs. This will help the turkey cook evenly on the rotisserie.
4. Remove the grids and place a drip pan under where the turkey will sit. Fill the drip pan with 2 cups of chicken stock. Preheat your grill to 325°F using only the rear burner.
5. While the grill is warming, carefully insert the spit rod into the bird and secure the forks into the turkey. 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.
6. Place the spit onto your grill and thread the right end into the motor. Turn it on and let the bird go.
7. Turkey cooks at a rate of about 20 minutes per pound of meat. Check your turkey every 15 to 20 minutes, basting with the remaining melted butter. If you feel that the legs and wings are getting too dark, wrap them in foil until the bird is done.
8. Your turkey is cooked through when the breast reaches an internal temperature of 155°F (68°C) and the dark meat around the thigh area is at 165°F (74°C). Take the bird off then, but cover it with foil, then wrap it in towels for 15 to 20 minutes before you carve and serve. This will allow the bird to finish coming up to temperature while remaining moist. Use this time to finish your veggies and make the perfect gravy.
9. For the gravy, take the drip tray out of the gill. In a saucepan over medium-low heat, melt your chosen fat and then whisk in the flour to make a paste. Then, a little at a time, add the liquid from the drippings and the veggie water. The first little bit of liquid that hits the flour mixture will bubble and turn into a clumpy paste. That's good. Keep adding a little more liquid at a time and stirring it in until you get that perfect gravy consistency. Season to taste with salt and pepper. You may 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. If the gravy is too thick, add more liquid until you are satisfied.
10. Carve your rested turkey by cutting around the legs, pressing down, and popping the thigh bone from the socket. From there, remove the leg from the thigh meat. Once both legs are off, cut down the keel-bone of the breast, then follow the meat, removing the breast. Slice the breast. Finally, take off any remaining meat, the wings, and so on. Serve that carved-up turkey and awesome gravy with your other favorite Thanksgiving foods, mashed potatoes, roasted vegetables, and such.
11. Pair this delightful meal with Chenin Blanc or Pinot Grigio if you prefer a white wine. You can also pair a full-bodied Rosé, or a medium-bodied Pinot Noir if you want something a little different. Amber Ales and Saison ales are the perfect balance to a traditional roast turkey.

A show-stopping centerpiece, this rotisserie turkey brings holiday meals together effortlessly. When you serve this butter-injected beauty, you’ll instantly earn the title of BBQ royalty. Pair it with your favorite seasonal sides, from roasted veggies to creamy mashed potatoes, for a meal that will be remembered long after the last bite.

We’d love to see your Butter-Injected Rotisserie Turkey creations! Share your photos, ideas, and holiday recipes with us on Facebook and Instagram using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!