We’ve got a lot of fun recipes in response to our recipe symposium (see the homepage); most received: grilling instructions. Here’s one:
This requires some equipment, but it’s the best Thanksgiving turkey we’ve
ever had. We use a Weber grill with the electric rotisserie accessory.
First, truss the (unstuffed!) turkey (no larger than 12 pounds) to the spit
with a substantial amount of cotton twine, especially the legs. Then rub
the entire bird with a large amount of fresh ground pepper, thyme, basil,
rosemary, and salt, mixed into olive oil. If the bird isn’t thoroughly
coated with the mix, put on more! Cook using the electric rotisserie on
medium indirect heat until interior temperature is 180, or as per Weber
instructions. Check periodically to make sure the bird doesn’t need more
spices, and that the twine is holding well. Grilled rotisserie turkey comes
out moist, rich, and delicious with the herb coating.