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Dec 5, 2008

Sage, Orange, and Clove Rotisserie Turkey Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Rating: 5 stars

6 Reviews

Serves: 12 to 14 // Prep time: 20 minutes | Grilling time: 2¼ to 2½ hours | Special equipment: butcher's twine, rotisserie, instant-read thermometer

Grocery List

Fresh Produce

  • 1 oz fresh sage
  • 6 garlic cloves
  • 2 oranges

Meat / Poultry / Seafood

  • 1 whole turkeys, each 12 to 14 lb

Oil and Spices

  • 2 tbsp dried granulated orange peel
  • 1 tbsp dried sage
  • .5 tsp freshly ground black pepper
  • 1 tbsp kosher salt
  • 1 tbsp vegetable oil
  • 12 whole cloves

Special Equipment

  • butcher’s twine
  • instant-read thermometer
  • rotisserie

Ingredients

Rub

  • 2 tablespoons dried granulated orange peel
  • 1 tablespoon dried sage
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil

  • 1 whole 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 butcher’s twine

Instructions

  1. In a small bowl 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. Prepare the grill for indirect cooking over medium heat (350º to 450ºF).

  4. 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 butcher’s twine, tying the wings close to the body and securing the legs. Pin the skin flap to the body with two or three small trussing needles. Position one set of fork prongs on the far end of the spit and slide the spit into the neck end through the turkey (skewer the oranges) and out the other side, just underneath the drumsticks. Slide the other set of fork prongs on the spit and drive the prongs into the back of the turkey. Make sure the turkey is centered on the spit before tightening the fork prongs into place. Rub the entire exterior of the turkey with the rub, pressing it into the skin.

  5. Set the spit in place, turn on the rotisserie motor, and let the turkey rotate over indirect medium heat, with the lid closed, until the internal temperature reaches 170º to 175ºF in the thickest part of the thigh (not touching the bone), 2¼ to 2½ hours. Note: If you do not have a rotisserie, grill the turkey over indirect medium heat for 2¼ to 2½ hours.

  6. When the turkey is fully cooked, turn off the rotisserie motor and, wearing barbecue mitts, carefully transfer the spit from the grill to a cutting board. Loosely cover with aluminum foil and let rest for at least 20 minutes (the internal temperature will rise 5 to 10 degrees during this time). Remove the spit and discard the oranges, garlic, and sage. Carve the turkey and serve warm.

6 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Sep 2, 2013

Brian C

This is what you want for Thanksgiving! (and any other time of the year...)

Great recipe that makes a turkey that will satiate the turkey-skin-oholics! Very easy to do, it frees up the oven on Thanksgiving Day, and it makes a beautiful bird with crispy skin. This has got to be what our forefathers intended when this became the featured protein of Thanksgiving. We make this throughout the year now due to its ease and delicious leftover production. Once you go rotisserie, you never go back. You can jazz it up a bit if you want by smoking it too. Word to the wise: 25 lbs is the limit weight for the Summit rotisserie; don't do a big bird! Do 2 12lb-ers instead. They fit better and you'll get more mileage out of them for a crowd.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Nov 23, 2013

Barbara M

Best thanksgiving turkey ever!!!

Turkey has always been a favorite of mine, and I absolutely love this recipe. It is super easy to prepare, doesn't take too long to cook even using indirect heat, and the orange rub gives the turkey a great flavor. The indirect cooking crisps the skin and holds in juices, making these the most tender and delightful turkeys I've ever tasted. It's become a new tradition for Thanksgiving and Christmas at our home. My dinner guests were impressed with my cooking skills, but all the credit goes to the creative people at Weber. I highly recommend this recipe and am sure you won't be disappointed. Thanks Weber!

Type of Griller

Beginner

Would you recommend this recipe? YES

Rating: 5 stars

Nov 25, 2013

Carol M

The best way to do turkey!

I found this recipe several years ago. I have a 1960ish Big Boy electric rotisserie that I adore and incidentally haven't been able to find any pictures or information anywhere on the web regarding this beauty. I wasn't sure how it was going to come out so I made it on a non holiday weekend just in case it came out terrible. It was absolutely beautiful and delish. I lost the recipe and found it again, thanks to Pinterest. So to make a long story short, I am making my turkey this way for Thanksgiving. It contains all the flavors of the holidays. Much better than the old turkey in the oven. Don't get me wrong, I love my Weber charcoal grill and gas grill, but this is so much easier. I plug it in outside and let it go. With the weather being cold here in the Northeast, I will just let it go until a meat thermometer registers a correct temperature. Can't wait to taste it again.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Nov 26, 2013

Don N

Been a Thanksgiving Tradition Since I Received the Cookbook.

This recipe is easy and produces the most wonderful turkey. I cook it on my kettle with great results every year. Try to do something different from time to time, but the entire family insists we use this recipe. Produces a wonderfully moist turkey with a smokey orange flavor. Can't recommend it enough.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Nov 28, 2013

Duncan F

Great Recipe. Greater with Rosemary too

I like it alot.
This is our family Thanksgiving turkey.
Depending on the shape of the Turkey, you can cook up to a 20 lb bird.

I double the rub and add 4 TBS of finely cut fresh rosemary along with the rest of the recipe. Mix 1/2 with a 1/2 stick of softened butter and rub that UNDER the skin.
I put in a branch of rosemary along with the oranges, sage and garlic.

I also add smoke to the grill

Yummmm!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Nov 27, 2014

Rick M

AMAZING! Probably our go-to recipe for all Thanksgivings to come

With my Summit, I first smoked the Butterball bird with hickory for a full cycle (~45 mins) and then turned up the indirect heat to 350ish as it was on the rotisserie the whole time. The last 30 mins, I turned on the infrared burner and crisped the skin. The bird came out AMAZING! Everyone loved it. Both white and dark meat was juicy and flavorful. The wings and legs twisted right off the skeleton, no bone dismantling required! I can't say enough about how happy I am with this recipe.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Sage, Orange, and Clove Rotisserie Turkey

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