Barbecue your Turkey on Rotisserie

1. Prepare the brine by bringing all the ingredients to a boil and straining to be left with only the liquid. This can be done the night before to let it cool overnight before injecting into the turkey.
2. Remove the neck and giblets from the turkey, rinse and pat dry with paper towels.
3. Prepare your grill by removing the middle grates (we used a Bull Brahma and removed the middle 3). Get your Rotisserie attachment ready and moisten your smoke chips.
4. Add your smoke box full of moistened smoke chips between two burners at either end and close your Bull Grill for 10 to 15 minutes until it’s time to put on the turkey.
5. Stuff the cavity of the turkey with the chopped apples, onions and smashed garlic then add the herbs.
6. Insert rotisserie rod through turkey.
7. Mix the butter and chopped fresh herbs with the salt, pepper, and paprika until well combined.
8. Gently work your fingers under the skin of the turkey breast and legs. Work 3/4 of the herbed butter evenly under the skin, then rub the top of the skin with the rest of the herb butter mix. Season with more kosher salt and pepper.
9. Inject the turkey breast with your pre-made brine until it doesn’t hold any more liquid.
10. Tie the wings to the sides of the turkey with twine.
11. Attach the forks so they firmly hold and tighten the wing nuts tight, so the turkey doesn’t shift during cooking.
12. Place a foil dish to collect those delicious drippings for later and an easier clean-up!
13. Place the rotisserie attachment with the turkey on the grill (might be a two-person job for a bird this big!) and switch the two outer burners on low. Switch off the middle-most smoke box burner.
14. Once you’re ready from smoking (the smoke box will stop producing smoke, approx. 1 hour), switch on the back burner to crisp up the turkey skin.
15. If this is your first time cooking on a rotisserie, you’ll want to test the internal temperature of the turkey as it cooks and adjust cooking temperatures of the grill burners so it cooks evenly. This can be done using the Bull Digital Thermometer.
16. Cook the turkey approx. 30 minutes per KG. Always check the internal temperature of the turkey in the thigh without touching the bone or rotisserie rod for a finished cooking temperature of 5°C less than the temperature you feel safe for cooking and juices run clear. Suggested final temperature for poultry is 72°C, but remember, it will continue to cook as it rests.
17. Remove from the grill, tent with aluminium foil and let rest for 15 minutes or so until the temperature registers 72°C. If it doesn’t come to temperature, pop it on the grill at 180°C to finish cooking to temperature.

For the Turkey:

• 1 16kg turkey
• 1 cup salted butter softened
• 2 heaping tablespoons chopped fresh sage
• 2 heaping tablespoons chopped fresh thyme
• 2 heaping tablespoons chopped fresh rosemary
• 2 heaping tablespoons chopped fresh Italian flat leaf parsley
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 2 teaspoons paprika
• Brine

For the brine:

• 1L water
• ¼ cup salt
• 1/3 cup brown sugar
• 1 clove garlic
• 1 tsp thyme
• 1 tsp sage
• ½ tsp black pepper

For the stuffing:

• 4 apples sliced into large chunks
• 2 onion sliced into large chunks
• 10 cloves garlic smashed
• handful of various fresh herbs

Equipment:

• Premium Bull Grill with rotisserie attachment (We used a Brahma)
• Bull smoke box and smoking chips
• Bull Marinade injector
• Bull Thermometer