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What’s Cooking: BBQ Rotisserie Turkey

By Zach Nadler·

Show Notes

Quick summary

In this episode of What’s Cooking, Zach covers a straightforward approach to making BBQ rotisserie turkey with great flavor and crisp skin.

What you’ll learn

  • How to prep a turkey for the rotisserie
  • Seasoning and binding tips so everything cooks evenly
  • How to check doneness and rest before carving

    • Ingredients (confirm from video)

  • Whole turkey
  • Oil or butter
  • Salt
  • Pepper
  • Rub or seasoning blend
  • Optional: fresh herbs, citrus, aromatics

    • Equipment

  • Grill with rotisserie attachment
  • Rotisserie spit and forks
  • Drip pan
  • Instant-read thermometer

    • Step-by-step

  • Prep the turkey. Pat dry. Remove giblets. Tie legs. Tuck wings.
  • Season. Lightly oil or butter the skin. Apply rub inside and out.
  • Mount on the rotisserie. Center the turkey and secure forks tightly.
  • Set up the grill. Use indirect heat with a drip pan underneath.
  • Cook and monitor. Rotate until the thickest part reaches safe internal temperature.
  • Rest. Let the turkey rest before carving.
  • Carve and serve. Slice breast meat across the grain. Separate legs and thighs.

    • Common troubleshooting

  • Skin not crisping: increase airflow, dry the skin more thoroughly, or adjust heat at the end.
  • Uneven cooking: re-check centering and tightness on the spit.

    • Video

  • Watch here: https://youtu.be/uNmg9IJpqKs?si=mdeC10PVZ7imJ2kQ

    • Notes