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Charcoal BBQ method: Indirect & Medium (with switch-up)

Juicy Rotisserie Turkey with Sautéed Brussels Sprouts

A whole bird on the spit, basted and stuffed with onion and apple, served with maple-glazed Brussels sprouts.

15 minsPrep
3 hours 30 minsCook
30 mins–4 hoursMarinate
6–8Serves
Juicy rotisserie turkey, Hot Shots recipe

Ingredients

  • 1 whole turkey, 5–7kg
  • 1 medium onion, cut into large chunks
  • 2 apples, each cut into 6 wedges
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 12 Brussels sprouts
  • 2 tablespoons vinegar
  • 4 tablespoons maple syrup
  • Marinade
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon cayenne pepper
  • 3 cloves garlic, crushed
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons kosher salt
  • Special equipment
  • Rotisserie attachment
  • Aluminium drip pan
  • Meat thermometer
  • Basting brush

Method

  1. Remove the neck and giblets, rinse the turkey and pat it dry. Leave the skin on, even if you won’t eat it — it protects the meat while it cooks.
  2. Mix the marinade to a smooth paste. Loosen the skin gently with your fingers and work the paste underneath it as well as over the top, then season the outside with extra salt and pepper. Stuff the cavity with the onion, apple and herbs.
  3. Truss the turkey and mount it on the rotisserie spit, checking it spins freely before lighting the grill.
  4. Set the kettle for indirect medium heat with a drip pan underneath, then spin the bird with the lid down, basting occasionally, for around 3 hours 30 minutes — until a thermometer in the thickest part of the thigh reads a safe 74°C.
  5. While the turkey rests, sauté the Brussels sprouts and toss through the vinegar and maple syrup to glaze.
  6. Rest the turkey for 20 minutes before carving, and serve with the sprouts alongside.