Sage, Orange, and Clove Rotisserie Turkey

Sage, Orange, and Clove Rotisserie Turkey

from Weber’s Big Book of Grilling by Jamie Purviance and Sandra S. McRae

Rub
2 tablespoons dried 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

1. In a small bowl thoroughly mix the rub ingredients.

2. Remove and discard the neck, giblets, pop-up timer, and any excess fat from the turkey. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.

3. Pierce each orange several times with a knife. Insert 6 whole cloves into each orange. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string, tying the wings close to the body and securing the legs. Pin the skin flap to the body with 2 or 3 small trussing needles. Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior of the turkey with the rub mixture, pressing it into the skin.

4. Set the spit on the rotisserie and let the turkey rotate over indirect medium heat (350°F to 450°F) until the internal temperature reaches 170ºF in the breast and 180ºF in the thickest part of the thigh, 2-1/4 to 2-1/2 hours. Keep the lid closed as often as possible during grilling. Note: If you do not have a rotisserie, grill the turkey over indirect medium heat for 2-1/4 to 2-1/2 hours.

5. When the turkey is fully cooked, turn off the rotisserie and carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum 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