Rotisserie Turkey (2021)

Ingredienser

1/4 cup (1 part) kosher salt

1/4 cup (1 part) black pepper (freshly ground)

1/4 cup (1 part) rotisserie chicken rub

1/2 cup (1 stick) butter, softened

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 lemon, cut into halves

1/2 small onion

4 cloves garlic

Fremgangsmåte

**Prepare the turkey**

1-2 days before, season the turkey. Combine salt, pepper and rotisserie seasoning in a small bowl. Loosen the turkey's skin, being careful not to tear it, and work the seasoning under the skin. Season the inside of the cavity a little too. Don't worry about the skin at this point, it will be seasoned later.

**Prepare the herb butter**

In a small bowl, mix together the butter and herbs. Season with salt and pepper. Can be done a day or two in advance.

**Turkey**

Bring the herb butter to room temperature if not already softened.

Prepare the grill and rotisserie for 350°, with charcoal banked to the back side.

Loosen the turkey's skin once more, and work the butter under the skin. Fill the cavity loosely with the lemon halves, garlic and onion (extra rosemary, sage and thyme welcome too).

Work the turkey onto the spit, and secure with kitchen twine, tucking the wing tips behind. Rub the exterior of the turkey's skin with olive oil, and season with a modest amount of kosher salt and a generous amount of coursely ground black pepper.

Rotisserie until the thigh reads 175° and the breast reads 165°.

Rove from heat and tent loosely with foil. Let rest for at least 30inutes before carving.