Mastering the Rotisserie Turkey on a Weber Grill

As soon as November hits, my thoughts turn to Thanksgiving and cooking the star of the show – a perfectly roasted turkey. While oven roasting is traditional, I’ve found that cooking turkey on a rotisserie on my Weber grill results in the most tender, juicy and flavorful bird. The rotating action allows the turkey to cook evenly and baste in its own juices. With minimal hands-on time, the Weber grill delivers a show-stopping rotisserie turkey.

Benefits of Rotisserie Turkey

Cooking turkey on a rotisserie on the Weber grill has several advantages over oven roasting

• Juicy and tender – The rotisserie constantly rotates and self-bastes the turkey for incredible moisture.

• Even doneness – Rotating evenly cooks all sides, preventing dried out breast meat No need to flip halfway

• Crispy skin – The turkey browns beautifully in the open air of the grill for crispy, crackling skin.

• Infuses flavor – Smoke from charcoal or wood chips give the turkey a delicious savory taste

• Frees up oven space – Let your oven focus on side dishes while the grill handles the turkey.

Weber Grill Setup

To properly grill a turkey on your Weber, there are a few simple steps:

• Place a drip pan under where turkey will cook to catch drippings.

• Bank charcoal to one side of the grill for indirect heat.

• Insert a core thermometer to monitor temp, keeping grill at 325-375°F.

• Use a rotisserie kit compatible with your Weber model.

• Balance turkey carefully so it rotates smoothly.

Trussing the Turkey

Before skewering the turkey on the rotisserie rod, it helps to truss it for compact, even cooking:

• Tuck wing tips under body and tie legs together with butcher’s twine.

• Loop twine around ends and under wings to hold shape.

• Tie twine snugly but not too tight to restrict self-basting.

• Test the balance and spin before skewering turkey.

Seasoning the Bird

For incredible turkey flavor, try these rotisserie seasoning tips:

• Dry brine turkey 1-3 days before grilling for tender meat.

• Coat turkey with olive oil and generously season under and on skin.

• Favorite spices include rosemary, thyme, paprika, garlic, salt and pepper.

• Rub compound butter under the skin and in the cavity for added moisture and flavor.

• Stuff the cavity with aromatics like citrus, onions, herbs.

• Spritz turkey with chicken broth as it rotates to keep moist.

Monitoring Doneness

With the turkey rotating on the rotisserie, monitor doneness with these steps:

• Insert an instant read thermometer into the thickest part of the breast and thigh.

• Turkey is done when breast is 165°F and thigh reaches 175°F.

• If browning too quickly, tent foil over the bird.

• Let turkey rest 20 minutes before carving for juicy meat.

• Check for doneness and add charcoal during the cook to maintain consistent heat.

Carving the Turkey

Follow these simple tips for properly carving your rotisserie grilled turkey:

• Transfer turkey to a cutting board, tent with foil, and let rest 20 minutes.

• Remove twine and discard. Slice turkey straight down along one side of the breastbone.

• Cut breast meat into thin slices. Repeat on other side of breastbone.

• Remove leg quarters and slice each between thigh and drumstick.

• Cut thigh and drumstick meat into slices.

• Arrange slices neatly on a platter and pour over any accumulated juices.

Make Amazing Leftovers

A turkey this flavorful and juicy deserves to be used in creative leftovers. Some delicious options include:

• Turkey sandwiches with cranberry sauce and stuffing.

• Turkey casserole with veggies and rice or pasta.

• Turkey tetrazzini or turkey pot pie.

• Turkey soup with vegetables, beans, and pasta.

• Turkey hash for breakfast.

With the right techniques, the Weber grill transforms turkey into a mouthwatering centerpiece. The rotisserie allows the bird to become deliciously crispy on the outside yet tender and juicy inside. I hope these tips help you master the rotisserie turkey on your next Weber grill feast.