Using the infrared burner on your rotisserie turkey can give you some amazing golden color to your turkey. The key is using it at the correct time and not over using it.
Truss by making sure the legs are tightly bound and tied to the rest of the body. This will make sure it rotates evenly on the spit.
Preparing the grill
You will want to make sure that you have a drip pan underneath where the turkey will go. Add a liter of water, beer, apple juice or wine to the drip pan if you want to use the drippings for gravy. You can remove the grates to allow for the pan to sit on the flavorizer bars (it is much easier to do this before the grill gets hot).
Preheat your grill on high for 10-15 minutes and then turn down the heat for indirect grilling over medium heat (350-375 degrees).
Stay away from keeping the infrared rotisserie burner on the whole entire cook. I have done this and it will destroy the outside of your turkey. The burner is only supposed to be left on for the first 10-15 minutes of the cook.
Time
You are looking at 11-13 minutes per pound, for more details follow our minutes per pound guide here.
Check the temperature of the turkey halfway through the cook, three quarters of the way and then when you think it is done to make sure that you are on the right track to hit 165. This will help you monitor the turkey and make sure it is not over cooked!
When is it done?
Check the temperature of the turkey on the innermost part of the thigh and the thickest part of the breast to make sure that it is fully cooked at 165 degrees before removing it.
This step is important! Let it rest for 20-30% of the total cooking time. You can loosely cover the turkey with a piece of aluminum foil while it is resting or you can just leave it open.
Before you carve into that beautiful bird, share your pictures on social media with us! #bestturkeyever
Looking for more turkey inspiration? Be sure to check out more tips here.
