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Cajun Rotisserie Turkey

Cajun Rotisserie Turkey

Features:
  • BBQ
  • Spicy
Cuisine:

A Summer time favorite!

  • 120
  • Serves 10
  • Medium

Directions

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This Whole Cajun Rotisserie Turkey is a summer favorite.  It is seasoned with all the right spices and comes out moist on the inside and crispy on the outside.

Cajun Rotisserie Turkey

In order to make a good rotisserie turkey you are going to want to brine it first.

Once it has been brined you will then simply place it on a spit and season it all over with dried cajun, poultry seasoning, paprika and cayenne, white pepper, garlic powder, onion powder.

Cajun Rotisserie Turkey

Things you need to Rotisserie a whole turkey

  • Butcher Twine or you can substitute for metal wire or dental floss. 
  • Sink or Large Stock pot filled with water and salt
  • Meat thermometer
  • Outdoor BBQ

Cajun Rotisserie Turkey

WHY BRINE YOUR TURKEY

Brining a Turkey is a very important step, because it prevents the bird from being dry. Bring is made out of salt and water and helps the turkey to retain it’s moisture while cooking.  

HOW TO TIE A TURKEY FOR THE ROTISSERIE 

You will want to tie the turkey’s legs and wings to the birds body to prevent burning them. 

IS ROTISSERIE TURKEY HEALTHY

Yes, because rotissering the turkey allows for the fat to drip off. Leaving you will a moist and crispy turkey.!

In which I will link below, in hopes to inspire you to utilize every part of this amazing bird. 

Cajun Rotisserie Turkey

CAN I STUFF THE ROTISSERIE TURKEY 

Yes, as long as you tie the cavity shut. Otherwise it will spill out and can catch on fire on the grill. I sometimes will stuff my turkey with fresh garlic and an onion.

However will skip on the Christmas/Thanksgiving type stuffings as that will take the turkey much longer to cook and can dry it out. 

HOW TO ROTISSERIE A TURKEY

HOW TO ROTISSERIE A TURKEY

  • You will want to start by brining a turkey. In order to do that you will want to start with a semi defrosted turkey, so if you have a frozen one. Allow it to defrost somewhat first before brining is key! 
  • Then in a large cooler or stock pot place the turkey and cover completely with cold salted water. 
  • Ratio of salt to water is 1/4 cup salt per quart of water.
  • If you can store it in the fridge that is best to prevent it from collecting bacteria.
  • Allow the submerged Turkey to bring anywhere from for 8 to 18 Hours
  • Do not over brine otherwise you will be left with a spongy bird.
  • Then once the Turkey has brined, remove from the water.
  • Pat the bird dry and season all over, pressing the seasoning into the bird to ensure it is completely covered. 
  • Spit the bird with your skwer from front to back and place on the preheated grill. 
  • As the turkey cooks, baste it with butter as you wish. 
  • Once your turkey registers at least 165°F in the breast meat and thighs, then it’s done.

HOW LONG TO ROTISSERIE A TURKEY

HOW LONG TO ROTISSERIE A TURKEY

  • Cook ruffly for 10 minutes, then turn the center burner off and outer burners to low for indirect heat.
  • You will want to cook the turkey like this for 10 to 15 minutes per pound or roughly 2 hours. Making sure the thermometer inserted in the thickest part of the thigh reads 180°
  • Remove from the grill, tent with aluminum foil and let rest for 15 minutes prior to carving.
  • Top with fresh chopped parsley for the garnish and enjoy.

WHAT TO SERVE WITH A ROTISSERIE TURKEY 

Thinks summer, cold sides work best. I have included some recipes from my site below that I think would work very well alongside this Turkey!

Lemon and Paprika Potato Salad

Looking for an awesome Dressing to try with this recipe? Try my Sweet and Savory Stuffing

Sweet and Savory Stuffing

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!  Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Cajun Rotisserie Turkey

Cajun Rotisserie Turkey

Yield: 10
Cook Time: 2 hours
Total Time: 2 hours

A Summer time favorite!

Ingredients

  • 1 Large Turkey
  • ¼ cup of melted butter
  • RUB
  • 3 Tbsp of Cajun seasoning
  • 1 Tbsp of Poultry Seasoning
  • 1 Tbsp of Paprika
  • 1 Tsp Cayenne pepper
  • 1 Tsp White pepper
  • 1 tbsp of Garlic powder
  • 1 tbsp of Onion powder
  • 2 tbsp of fresh parsley

Instructions

  1. Start by removing the neck and giblets from the half defrosted turkey. *save for other cooking purposes or the pets!
  2. Then place the whole turkey in a large pot or sink and cover with cold water and 1/4 cup of salt.
  3. Brine in the salted water anywhere from 8-12 hours and remove from the bring. Rinse the turkey to remove the salt and pat dry!
  4. Then mix all the seasonings for the RUB in a medium sized bowl and cover the turkey completely with the rub using your bare hands.
  5. Now it is time to grill/rotisserie the turkey.
  6. Turn on the grill, making sure 3 burners are on high.
  7. Take a spit and skewer the bird from the tail to the head and then using twine wrap the bird enusing the legs and wings are folded to the bird.
  8. Place the bird in the BBQ and cover.
  9. Cook ruffly for 10 minutes, then turn the center burner off and outer burners to low for indirect heat.
  10. You will want to cook the turkey like this for 10 to 15 minutes per pound or roughly 2 hours. Making sure the thermometer inserted in the thickest part of the thigh reads 180°
  11. Remove from the grill, tent with aluminum foil and let rest for 15 minutes prior to carving.
  12. Top with fresh chopped parsley for the garnish and enjoy.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 1021mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 1g

These calculations are based off Nutritionix

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Jacqueline

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