Do you find yourself wishing you had two ovens every time it comes to a family holiday? I find the most difficult one to be Christmas and Thanksgiving when that turkey is using all the space and you have to micro-manage the rest of your dishes and timing because you can’t fit it all in. We decided to solve that problem by using the rotisserie this year and it was a great success. Having so much space to cook in the kitchen while the turkey was doing it’s thing on the grill was the perfect solution. The meat was very moist and I found the dark meat exceptionally tasty. I normally stick to white meat but both were moist and tender and perfectly scrumptious! Unless you are an expert at trussing a turkey, the key to success is finding a good butcher who will perform this task for you. There are lots of videos on You Tube if you want do it yourself but it`s important to be sure it`s done very tightly so that it cooks evenly. If you have a leg or wing dangling down it`s going to get burned. We ordered a free range, organic turkey a week ahead of time and the butcher deboned and stuffed it for us that morning. The turkey was 17 lbs. which we found was a little too big because the motor on the rotisserie was working hard to turn it consistently so I would suggest 15 lbs. and under. You can see we added some weights to the bar to try to help it along. The general rule is to grill it 13 minutes per pound if stuffed and 11 minutes per pound unstuffed. Use your meat thermometer and grill until 175 F when the tip is inserted into the deepest part of the breast or thigh, not touching the bone. I have to admit, the stuffing was a bit of a disaster. Not that disasters bother me all that much when I`m cooking because I believe that you have to try everything once and it`s the only way to learn. Given that we had never done a rotisserie turkey, the consensus was that the stuffing should have no raw eggs or meat in it just to ensure there wasn`t a problem in case it didn`t cook properly. If you research this subject you will find that a lot of folks are dead set against stuffing a turkey on the grill at all but I decided to go with one of Martha Stewart’s recipes because if you can’t trust Martha who can you trust? Now don’t get me wrong, the stuffing was cooked and eventually it was delicious but it was MUCH MUCH MUCH too moist. I was so surprised when I read the recipe and it called for 6 cups of chicken stock. First of all, I had decided I would cut the recipe in half because it seemed there was enough to stuff 3 turkeys. But even after cutting it in half, I reduced the liquid and butter again by 1/3 and it was STILL too much. The flavour was fantastic but we had to put it in the oven to dry it out so that was time consuming and disappointing. I will definitely use the recipe again but will use less than 1/3 of the liquid and butter. I added apples, dried cranberries, roasted pecans and sultana raisins as well. The fresh herbs are what makes this stuffing special but please be careful of the measurements! **UPDATE: New recipe for stuffing has now been added below.
Be sure to let your turkey rest for a minimum of 30 minutes to ensure the meat retains it’s moisture. I didn’t carve the turkey but I’m told it was the easiest turkey to carve ever! I have yet to develop good meat carving skills but it’s good to know that this method makes the job easier. When the turkey is trussed so tightly like this, it makes for a great presentation as well. This will definitely be the way I’ll be cooking my turkeys in the future. If your better half is not already involved in the cooking of a holiday dinner, this is a great way to include them – besides, we all know how they love to claim ownership of the grill! 🙂 Ohhh, one last thing – I recommend rubbing some olive oil over your turkey and salt and pepper. We forgot. Ha! Was yummy, anyway!
- 2 tablespoons unsalted butter
- 1 large onion, peeled and cut into 1/4-inch dice
- 4 celery stalks, cut into 1/4-inch dice
- 4 large fresh sage leaves, chopped
- 3/4 cup Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
- 1 1/2 stale loaves bread, (about 36 slices), crust on, cut into 1-inch cubes
- 1 teaspoons salt
- 1 teaspoons freshly ground black pepper
- 1 cup fresh coarsely chopped flat-leaf parsley, leaves
- 1/2 cup pecans, toasted and chopped
- 1 apple, chopped (leave skin on if organic)
- 1/2 cup dried cranberries
- 1/2 cup sultana raisins (optional)
- Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 of the stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
- Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine. You may have to add some more chicken stock according to how moist you want your dressing.
PIN IT!
48 Comments
Linda
November 13, 2013 at 12:58 pmCongratulation Robyn. Your new site looks fantastic! I am sure you are finding your way around. Love you sweet friend, Linda
Robyn
November 13, 2013 at 1:13 pmLinda! I’m so glad you were my first visitor! Thank you SO much!
Love you lots too. Your kind words just made my very busy day perfect.
Mindy
November 13, 2013 at 4:55 pmSo happy for you with your new site – congratulations! I treasure connecting with you and am thankful for the tips you have given me. I resubscribed by e-mail so as not to miss a post. Happy New Blog ~ may it continue to prosper!!!
Robyn
November 13, 2013 at 5:03 pmI’m so happy to see you, Mindy. You are one of the reasons I continue to write this blog. There was a time when you were the only one commenting on my posts! lol. If you hadn’t been so faithful, I’m sure I would have given up long ago.
I’m so glad to have made you a friend! Thank you so much for following. Hugs!
Nancy P.@thebittersideofsweet
November 14, 2013 at 9:14 amThis turkey looks absolutely amazing!! Thanks so much for linking to Less Laundry, More Linking party!
Robyn
November 14, 2013 at 10:01 amThanks so much, Nancy! And thank you for featuring my Baked Penne this week – what a lovely surprise.
Vivian
November 14, 2013 at 9:50 amoh my gosh this looks AMAZING!!!! I invite you to link this technique for roasting to our link party! You might get featured! Thanks for sharing, hope to see you there! http://www.thefamilyfunspot.com/2013/11/bloggers-unidas-1.html
Robyn
November 14, 2013 at 1:06 pmThanks, Vivian, so glad you came for a visit. I’m on my way to link up!
Nina
November 14, 2013 at 12:26 pmDear Robyn, here I am in your new fantastic site! Congratulations!
This turkey looks absolutely amazing!
Beijinhos
Nina
Robyn
November 14, 2013 at 1:07 pmAwwhh, thanks, Nina! Your visit always makes my day.
xo
Sarah
November 14, 2013 at 9:51 pmThanks for joining us at the Foodies and Crafties Soiree! I would never have thought of using our grill for Thanksgiving. Looks delicious.
Robyn
November 17, 2013 at 7:14 amThanks for visiting, Sarah.
jugglingrealfoodandreallife
November 15, 2013 at 11:36 amHI Robyn! I’m stopping in from Let’s Get Real today. Your turkey looks absolutely delicious. What a great way to get that darn bird out of the oven. You have probably started a whole group of turkey grillers with this post.
Robyn
November 17, 2013 at 7:16 amThanks so much! I definitely am sold on this way of cooking. Besides, you can hopefully leave the job to the grill cook this way:)
Have a good one!
Diane (@SimpleLivingEat)
November 17, 2013 at 9:05 amI always find myself wishing I had two dishwashers more than two ovens. The rotisserie idea is brilliant. Thanks for sharing it with us on foodie friday.
Robyn
November 18, 2013 at 9:59 pmAlways a pleasure to join in your link party, Diane. Thanks for the visit and the kind comments!
Miz Helen
November 17, 2013 at 4:49 pmWhat a delicious Bird! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
Miz Helen
Robyn
November 18, 2013 at 9:59 pmThanks, Miz Helen, always so nice to have you visit. Have a great week.
Paula
November 17, 2013 at 8:51 pmWow, Robyn! This turkey looks so good, I’ve never cooked on a rotisserie, but this makes me want to!
Nina
November 18, 2013 at 7:21 amIt’ s done, dear Robyn! Hope you wonderstand everything.
Any doubt, you just ask me!
Have a great week!
Beijo
Nina
Robyn
November 18, 2013 at 7:25 amThanks so much, Nina. Your cake will be exciting to make and I will share pictures. I’m not a good baker but you have inspired me. Hugs!
Gosia
November 18, 2013 at 6:17 pmNow you made me really hungry! It is almost dinner time and I think I will better go to the kitchen!
Thanks for sharing at Foodies & Crafties Soirée!
Gosia | Kiddie Foodies
Robyn
November 18, 2013 at 10:01 pmLOL, I hope you found something good to eat, Gosia! It’s always a pleasure to join in your link party. Thanks for stopping in.
Susan Brahs
November 18, 2013 at 9:01 pmThat looks so great! Makes me hungry for Thanksgiving already! I’m going to have to talk with my husband about getting a rotisserie turner. He usually smokes our turkey on the grill. Thanks for sharing on our Let’s Get Real blog hop.
Robyn
November 18, 2013 at 10:02 pmThanks, Susan, and thanks for popping by. It was a pleasure to join in your blog hop. Have a great week.
Ruth Cataldo
November 19, 2013 at 1:51 pmWow! What a unique way to cook a turkey! Great idea and a wonderful walkthrough recipe! I am doing a Thanksgiving Round-Up Series next week on my blog and I would love to share this recipe. Please email me if you are happy for me to include this recipe (and any other Thanksgiving delights you may have to share!) Ruth x
Kathy
November 19, 2013 at 6:16 pmHello Robyn, this looks awesome! I am delighted to share that your post will be featured in this week’s Home and Garden Thursday,
Kathy
Robyn
November 22, 2013 at 7:30 amThanks so much, Kathy – much appreciated. Love linking up with you each week.
Home and Garden Thursday
November 20, 2013 at 5:01 pm[…] at Simply Fresh Dinners shared an intriguing and appetizing post on cooking a Boneless, Stuffed Turkey on a Rotisserie. […]
Andi @ The Weary Chef
November 21, 2013 at 6:35 pmI’m so impressed, Robyn! I don’t have a grill, so I’ll just have to live vicariously through you. I wish I could get a thick slice of that to try for myself! Thanks for sharing this with us at Saturday Night Fever!
Robyn
November 22, 2013 at 7:31 amAwwwh, thanks, Andi! If you lived closer, I’d invite you over for a slice, lol.
Carrie This Home
November 21, 2013 at 8:40 pmThis looks like it was incredible!
Robyn
November 22, 2013 at 7:32 amThanks, Carrie, and thanks for visiting!
Danielle Driscoll (@DDSilverPennies)
November 23, 2013 at 5:48 pmSuch comfort food! Love fall dinners! Thanks for sharing at Silver Pennies Sundays! x
Sandra Garth
November 25, 2013 at 5:28 pmThis is one beautiful bird!
Robyn
November 25, 2013 at 7:01 pmThanks, Sandra. We were really pleased with the result on the rotisserie. will definitely be doing it again this way.
Linda
November 30, 2013 at 12:02 pmYears ago, the first time I hosted Thanksgiving and cooked a turkey, I used what I think was the same Martha Stewart recipe for stuffing … and had traumatically terrible results! Way, way too soupy and likewise with the help of my mom and my M.I.L., I ended up improvising to salvage (dry out) at least some of it. I emailed Martha Stewart and they insisted the 6 cups of liquid were correct. Never tried it again, needless to say.
Robyn
December 1, 2013 at 3:54 pmHi Linda,
I was convinced that was a typo so I’m surprised they were so insistent. I have to say the combination of ingredients is fantastic as long as you adjust the measurements. I thought it was extremely flavourful once it was dried out. I wish I had tested it ahead of time but live and learn. I hope your turkey turned out ok! Thanks for visiting.
2013 Favourites - simply fresh dinners
May 2, 2014 at 10:50 am[…] Boneless, Stuffed Turkey on the Rotisserie […]
LindySez
October 10, 2014 at 11:37 amLove this idea, although I wouldn’t stuff it myself, stuffing in the oven for me. Did you bone the turkey yourself or have the butcher do it? Anyway, it looks fantastic. Cheers
LindySez recently posted…California Chile Roast Beef Sandwich
Robyn
October 10, 2014 at 11:47 amHiya Lindy,
I actually take the stuffing to the butcher. He debones, stuffs and ties it up. I wouldn’t have a clue how to do it that well, lol. It was very tasty. Thanks so much for your visit!
Robyn recently posted…Autumn Salad with Apple and Smoked Salmon
Maggie
October 28, 2014 at 2:04 amCooking a perfect turkey is a skill that I need to master before moving to the US! Yes, it totally make sense to move the turkey to rotisserie. My boyfriend’s family do that for Thanksgiving too, because they always cook 2 turkeys at the same time! The turkey on your picture looks perfectly crisped. Looking forward to the recipe 🙂
Maggie recently posted…Mom’s Best Braised Duck Leg
Robyn
October 28, 2014 at 6:37 amOh my gosh, Maggie, I completely forgot that I needed to update the stuffing recipe!! Thanks for the reminder. I’ll be adding a new method of cooking the turkey that we used this past Thanksgiving as well. Thanks so much for your sweet comments!
Robyn recently posted…Tuesday Tidbits
Michelle @ Healthy Recipe Ecstasy
October 28, 2014 at 10:43 amI know I’ve said this before, but every time I see this picture I am in awe! It looks so professional. I really want to try this but I’m not good with the grill and I’ve only successfully made a turkey once in my life! This year may be the year though. You’ve inspired me!
Michelle @ Healthy Recipe Ecstasy recently posted…Caramel Apple Slices with Toasted Pecans and Coconut (DF, GF, V)
Robyn
October 28, 2014 at 10:47 amThanks so much, Michelle! The trick is finding a good butcher, lol. I could never tie the turkey off like that. I would buy a smaller size as well because it was very hard on the motor. This year we cooked in a roasting pan on the grill. You would probably find that much easier. Post will be out on it soon 🙂
Robyn recently posted…Tuesday Tidbits
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November 16, 2014 at 7:12 pm[…] year at this time, we did Boneless, Stuffed Turkey on the Rotisserie to save some room in the oven and it was a big success. A lot of you wrote to me saying that you […]
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October 27, 2016 at 8:00 am[…] Robyn is an expert at cooking fresh and healthy dinners. She has two killer turkey recipes – Boneless, Stuffed Turkey on the Rotisserie and Roasted Turkey on the Grill, that make my mouth water just by looking at her pictures. When […]