Recipes

ROTISSERIE HOLIDAY TURKEY (or Cornish Game Hens!)

This recipe features an herb and smoked paprika-infused butter that goes under and over the skin, making a juicy, delicious turkey that frees up your oven for all the holiday sides we cherish. The recipe works well for chickens and Cornish game hens too. Use the drippings to create a Grilled Gravy~

From: Chef Jamie Gwen

Ingredients:

Up to a 15-pound turkey
1 stick unsalted butter, at room temperature
1 tablespoon freshly chopped sage
1 tablespoon freshly chopped thyme
1 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped parsley
1 tablespoon salt
1 tablespoon freshly ground pepper
1 teaspoon smoked paprika
2 apples, cut into large chunks
1 sweet yellow onion, sliced into large chunks
8 peeled garlic cloves
A handful of fresh herb sprigs (rosemary, thyme, parsley)

Directions:

1. Preheat your Twin Eagles rotisserie burner to high heat.

2. Clean the turkey by removing the neck and giblets, rinse well and pat dry.

3. In a mixing bowl, combine the softened butter, freshly chopped herbs, smoked paprika and the salt and pepper until well blended. Gently work your fingers under the skin of the turkey breast and place three-quarters of the herbed butter evenly under the skin. Rub the top of the skin with the rest of the butter mixture. Season the entire bird with more salt and pepper.
Stuff the cavity of the turkey with the apple, onion, garlic cloves and herb sprigs. Truss the turkey with twine, pulling the legs in to enclose the cavity and securing the wings to the sides of the bird. Insert the rotisserie rod of through the middle of the turkey then attach the forks so they firmly hold the turkey in place.

4. Place the turkey on the grill, place a pan underneath to catch the drippings and start the rotisserie motor. Cook the turkey for 15-minutes per pound, checking the internal temperature of the turkey in the thigh meat without touching the bone or rotisserie rod
The suggested final temperature for poultry is 165ºF, but it will continue to cook as it rests off the grill. Remove the turkey from the grill, tent it with aluminum foil and let it rest for 15 minutes before carving.