Sage, Orange, and Clove Rotisserie Turkey BBQ Recipe
It’s Thanksgiving Time, so it is time to try some new recipes, I’ve got a new gas grill. Never thought I’d cave on that, but now I can rotisserie, here’s a recipe I’ll adapt to the event. I’m doing a brined turkey with this, but the rub here looks great
One whiff of the orange, clove, and sage in this recipe is guaranteed to drive the neighbours wild. If you don?t have a rotisserie, grill this 12- to 14-pound turkey over Indirect Medium heat for 2-1/4 to 2-1/2 hours.
For the rub:
2 tablespoons granulated orange peel
1 tablespoon dried sage
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 turkey, 12 to 14 pounds
2 small oranges, washed and dried
12 whole cloves
6 medium garlic cloves, crushed
1 bunch fresh sage, tied with cotton string
To make the rub: In a small bowl combine the rub ingredients. Set aside.
Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.
Pierce the oranges several times with a knife and insert six whole cloves into each of them. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string. Pin the neck skin flap to the body with two or three small trussing needles.
Skewer the turkey lengthways through the oranges and centre on the spit. Rub the entire exterior with the rub mixture, pressing it into the skin. Set the spit on the rotisserie and let the turkey rotate over Indirect Medium heat until the internal temperature reaches 170?F in the breast and 180?F i the thickest part of the thigh, 2-1/4 to 2-1/2 hours.
Turn off the rotisserie. Wearing barbecue mitts, carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminium foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. Serve warm.
Makes 12 to 14 servings.
Thanks to

I’m Rich & Co.

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