Cooking a juicy flavorful turkey on your Weber grill using the rotisserie attachment yields incredible results. The self-basting action produces a tender and moist bird with crisp golden brown skin every time. As a Weber grill owner who has mastered the rotisserie turkey technique over the years, I’m sharing all my tips and tricks in this comprehensive guide.
Benefits of the Weber Rotisserie
There are several key advantages to rotisserie cooking your turkey on a Weber grill:
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Self-basting. The constant rotation allows the turkey to self-baste in its own juices, keeping it incredibly moist and flavorful.
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Even cooking. Rotating the turkey evenly exposes all sides to the heat source, preventing hot and cold spots
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Crispy skin. The dry heat from the Weber allows the skin to crisp up perfectly.
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Showstopping presentation. Spinning on the rotisserie makes for a beautiful main course on your holiday table.
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Hands-free. Once secured on the rotisserie rod, the turkey doesn’t need babysitting or flipping.
Weber Grills for Rotisserie Turkey
Many Weber grill models can accommodate a rotisserie turkey using the proper accessories:
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Kettle Grills – Use the Weber rotisserie ring accessory and a drip pan underneath.
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Performer Grills – Comes with a built-in rotisserie so just add a drip pan.
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Summit Kamado Grills – Requires the rotisserie ring and a drip pan.
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Genesis II and III Gas Grills – Requires the rotisserie kit accessory.
Always mound charcoal to only one side or turn burners to low/indirect heat when using the rotisserie.
Trussing and Prepping the Turkey
Proper trussing and prep ensures the turkey cooks evenly and stays securely on the rotisserie:
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Pat turkey dry – Remove giblets and pat completely dry with paper towels.
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Season generously – Inside cavity and all over skin with salt, pepper and herbs.
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Tuck wingtips – Tuck them under the body to prevent burning.
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Truss tightly – Use butcher’s twine to secure wings and legs.
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Balance turkey – Attach spit with breast side facing outwards for balance.
Rotisserie Turkey Cooking Times
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12-14 lb turkey = Approximately 2 to 2 1⁄2 hours
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15-18 lb turkey = Approximately 2 1⁄2 to 3 hours
Always use an instant-read meat thermometer to confirm the breast reaches 165°F and thighs reach 175°F when done. If needed, add unlit coals to maintain heat.
Handy Weber Rotisserie Turkey Tips
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Brush skin with olive oil or butter for extra crispiness
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Add smoked wood chips or chunks for flavor
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Use a disposable foil pan under turkey to catch drippings for gravy
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Let turkey rest 20 minutes before carving for juicier meat
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Slice breast meat across the grain for tenderness
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Save bones for making turkey stock
Delicious Rotisserie Turkey Recipe Ideas
Ready to spin a turkey on your Weber? Here are some amazing rotisserie turkey recipes to try:
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Herb-Butter Rotisserie Turkey
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Cider-Brined Rotisserie Turkey
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Brown Sugar & Chili Rub Rotisserie Turkey
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Rotisserie Turkey with Gravy
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Rotisserie Turkey Breast with Cranberry Glaze
Get Ready for the Juiciest Weber Rotisserie Turkey
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When Thanksgiving rolls around, I have this annual discussion with my friends centering around one question: how are you going to grill your turkey? Yes, the question is not where are you going to go to eat, or worse, what are you going to eat, it is always about the grill.
I’ve prepared a Thanksgiving turkey on the grill in about all ways possible, but there is always one method I return to: the rotisserie. Not surprisingly, rotisserie cooking, which is essentially grilling on a spit over an open flame dates back thousands of years. There is a reason it’s popular.
For me, it’s the best of all things. With my Weber Kettle and Rotisserie Ring, I can mound charcoal to one side of the grate where the heat slowly touches the turkey with each rotation. The result is always the best tasting and best looking turkey imaginable. While having the task of grilling a holiday turkey may seem daunting, this process is nearly foolproof. The only downside is being asked to repeat your efforts year after year. Your family and friends will demand a repeat performance!
Now I have you convinced to use the rotisserie, here’s a great Jamie Purviance recipe to see it through. Keep scrolling down to see what accessories you need to recreate this masterpiece at home. Happy grilling and get spinning!
Recipe from Webers Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae
Sage, Orange, and Clove Rotisserie Turkey
- 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
- 15 large sprigs fresh sage, tied with butcher’s twine
- 01 In a small bowl mix the rub ingredients.
- 02 Remove and discard the neck, giblets, pop-up timer, and any excess fat from the turkey.
- 03 Prepare the grill for indirect cooking over medium heat (350° to 400°F).
- 04 Pierce each orange several times with a knife. Insert six 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.
- 05 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.
- 06 When the turkey is fully cooked, turn off the rotisserie motor and, wearing insulated 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 a few degrees during this time). Remove the spit and discard the oranges, garlic, and sage. Carve the turkey and serve warm.
Rotisserie Turkey Recipe | Weber Grill | Ballistic BBQ
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