Nadler Insurance
Coffee & CookingVideo

What’s Cooking: BBQ Rotisserie Turkey

By Zach Nadler·

Show Notes

Growing Up Covered Insight

Growing Up Covered Insight

Blog post draft (from video)

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