If you’re looking to elevate your holiday or weekend feast, this Rotisserie Turkey recipe is a guaranteed crowd-pleaser. Crafted by Paul Bates, San Marcos Service Manager, this recipe showcases the incredible versatility of the Wolf grill, turning a simple turkey into a flavourful masterpiece.
Paul’s method combines fresh herbs, zesty citrus, and a buttery, garlic-infused paste for a perfectly seasoned, juicy turkey with a crispy, golden skin. Whether you’re preparing this for Thanksgiving or a casual gathering, this dish will be the star of your table.
Ingredients
For the turkey:
- ¼ cup melted butter
- ¼ cup olive oil
- 2 tablespoons paprika
- 2 tablespoons seasoned salt
- 2 tablespoons rosemary (fresh preferred)
- 2 tablespoons thyme (fresh preferred)
- 2 tablespoons sage (fresh preferred)
- 1 teaspoon pepper
- Orange zest (from 1 orange)
- 2 tablespoons crushed garlic (about 2 cloves)
- 2 oranges (cut into quarters)
- 1 elephant garlic (peeled and halved)
- 10–16 lb whole turkey (thawed)
Instructions
- Prepare the marinade:
Combine melted butter, olive oil, paprika, seasoned salt, rosemary, thyme, sage, pepper, crushed garlic, and orange zest in a bowl. Mix thoroughly to form a fragrant paste. - Season the turkey:
Carefully coat the turkey with the paste, ensuring to get under the legs, wings, and skin for maximum flavour. Don’t forget the cavity! - Stuff the turkey:
Fill the turkey cavity with the orange quarters and elephant garlic for an aromatic infusion during cooking. - Prepare for the rotisserie:
Slide the turkey onto the spit rod, centring it securely. Tighten the set screws to hold the bird in place. Use butcher’s twine to tie the legs and wings tightly to prevent movement during cooking. - Coat and cook:
Generously coat the exterior of the turkey with the remaining seasoning paste. Place the spit rod on the rotisserie motor of your Wolf grill, setting the burner to high. - Cook to perfection:
Check the turkey hourly. The internal temperature should reach 165°F–170°F in the thickest part of the meat. Once done, remove the turkey from the grill and let it rest for 20–30 minutes before carving.
Pro Tip: Adapt for Chicken
For smaller gatherings, you can easily adapt this recipe for chicken. Swap the oranges for lemons to complement the bird’s natural flavours.
Why the Wolf Grill Makes a Difference
Paul’s Wolf grill takes the hassle out of rotisserie cooking. Its precise temperature control and consistent heat ensure even cooking, giving the turkey a beautifully crisp exterior without overcooking the interior. It’s the perfect tool for home chefs who want professional results.
A Holiday Classic
This Rotisserie Turkey recipe is more than just a meal; it’s an experience. Whether it’s for Thanksgiving, a family gathering, or a casual BBQ, Paul Bates has proven that a Wolf grill can deliver exceptional results every time.
Ready to impress your guests? Fire up your Wolf grill and give this recipe a try!
