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Steps For How To Cook a Turkey in a Rotisserie Oven: Mix the ingredients. The seasoning should be combined. Rub the cleaned and dried turkey all over, including the interior. It is better to do this the night before to allow the meat to absorb the flavor. Place the turkey on the rotisserie skewer after stuffing it with apples, onions, and carrots.

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The time to rotisserie a 20 lb turkey generally takes around 3-4 hours. The internal temperature of the turkey should reach 165°F (74°C) using a meat thermometer. Rest the turkey for 20-30 minutes before carving for juicier meat. Garnish with herbs and citrus for an elegant touch and to impress guests. Turkey Preparation

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Instructions. Preheat oven to 350 degrees F. Combine the following dry seasonings in a small bowl: paprika, thyme, garlic and onion powder, Kosher salt, white and cayenne pepper; then add the oil and mix well. Brush the oil on top of your turkey; then bake for approximately 1 ¾ to 2 hours or until a minimum internal temperature of 160 degrees F.

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Preheat a 3 burner grill on high. Remove the neck and giblets from the turkey, rinse and pat dry with paper towels. In a medium sized bowl, mix the butter and chopped fresh herbs with the salt, pepper, and paprika until well combined. Gently work your fingers under the skin of the turkey breast and legs.

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Submerge the turkey in the brine, and refrigerate for 12 hours. (if you're pressed for time, brine for at least 4 hours, but no more than 24 hours). Truss and spit the turkey: One hour before cooking, remove the turkey from the brine, and pat dry thoroughly with paper towels. Fold the wingtips underneath the bird, then truss the turkey.

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Instructions. Mix together brine. Remove neck and giblets from defrosted turkey. Using a paper towel, completely dry the inside and outside of your turkey. Generously rub brine all over the outside and inside cavity of your turkey. Allow turkey to brine in the refrigerator, uncovered, in a large pan for at least 12 hours and up to 2 days.

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Preheat the rotisserie grill to 300F. In a microwave-safe bowl, combine the butter, kosher salt, garlic, and herbs. Microwave the ingredients on high for about one minute or until the butter fully melts. Remove the bowl from the microwave oven. Stir the mixture and set aside for five minutes.

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Prepare the rotisserie grill by removing grate and placing a drip pan in the center. The pan should be big enough to hold the turkey itself. Light the grill and let it heat up. If using a charcoal grill, make a medium fire around the drip pan. With gas, turn the burners to medium, but generally follow the manufacturer's instructions.

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It can be a little tricky to use one of these devices, but we show you the secrets. Do it right and the Turkey is incredibly moist, juicy and flavorful.Glu.

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Generously rub brine all over the outside and cavity of your turkey. Allow turkey to brine in the refrigerator, uncovered, in a large pan for at least 12 hours and up to 2 days. When ready to cook, pat down skin with a paper towel to remove excess moisture, but not the salt brine. Place on to Rotisserie spit and cook for 12 minutes per pound.

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Pat the turkey very dry with paper towels. Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.

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Rotisserie grill the turkey to 160°F in the breast (about 3 hours): Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the turkey. Close the lid and cook until the turkey reaches 160°F in the thickest part of the breast, about 3 hours for a 24 pound bird.

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Remove from heat, cool to room temperature, and refrigerate to 40°F. In large non-reactive container, combine brine with cold water. Set turkey in brine, breast side down, placing a weight on top to keep turkey submerged if necessary. Place in refrigerator and let brine for 8 to 16 hours. Remove turkey from brine and pat dry with paper towels.

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For a 20 pound turkey, this should take an additional 1 ½ to 2 hours. Keep basting it every 30 minutes during this stage so that the skin will turn a deep golden brown. (This turkey needed another 20 minutes or so to get totally done.) Remove the turkey from the oven, cover it with foil, and let it rest for 15 to 20 minutes before serving.

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olive oil. salt and pepper. butcher twine. Prepare the grill for indirect medium high heat, 350-400 F. When using the rotisserie, I mound all of my charcoal to one side of the grill. Use a Char-Basket Charcoal Fuel Holder and an aluminum drip pan to help out. With a pair of kitchen shears, remove the wing tips.