Grilled Rotisserie Turkey with Stuffing – Thanksgiving on the Grill

For some Thanksgiving is about the bountiful table set with casseroles and desserts, for others, it is a day of football delight, and for others, it's the tender rendezvous with loved ones that are few and far between.  Whatever your pleasure, Thanksgiving Day is a wonderful break in our busy lives to celebrate and be thankful with great food and friends.  The Thanksgiving on the Grill series finishes with Grilled Rotisserie Turkey with Stuffing, a terrific way to get you and the main dish outside in the fresh air with your grill.  Featuring a simple rub and basting with butter, the turkey will slow roast over an open flame to perfection while you enjoy a warm hot chocolate and the game.

To begin, truss the turkey with butcher's twine for the rotisserie, rub with oil, and season with a combination of brown sugar, paprika, salt, and black pepper.  The stuffing features fresh thyme and sage, and lots of butter for a rich and flavorful complement to the turkey.  Start the turkey on the rotisserie and after 20 minutes baste with butter, then continue for another 40 minutes.  Add the stuffing to the grill pan under the rotisserie to catch mix with the dripping, continue to catch the drippings, and finish cooking with the turkey.  The finished meal will be golden brown, moist with crispy skin, and the crowning achievement of the Thanksgiving table.  With so many reasons to be thankful, we hope this Thanksgiving Day is a truly heartfelt and jovial time because we know it will be tasty! 

Serves 8-10

Grilled Rotisserie Turkey with Stuffing Ingredients

  • One 12- to 14-pound turkey, wing tips removed with kitchen shears
  • 3 tablespoons brown sugar
  • 1 tablespoon paprika
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for the turkey
  • 6 tablespoons unsalted butter, melted

Stuffing (see Cook's Note):

  • 1 stick (8 tablespoons) unsalted butter
  • 2 tablespoons fresh sage, minced
  • 2 tablespoons fresh thyme, minced
  • 3 stalks celery, diced
  • 2 yellow onions, diced
  • Kosher salt and freshly ground black pepper
  • 3 cups turkey or chicken broth
  • 2 large eggs
  • 1/2 cup fresh parsley leaves, chopped
  • 16 cups cubed stale white bread

Grilled Rotisserie Turkey with Stuffing Directions

  1. For the turkey: Prepare a grill fitted with a rotisserie attachment according to the manufacturer's instructions for cooking over medium-high heat.
  2. Truss the turkey with butcher's twine so it is compact, then mount the turkey on the rotisserie spit. Push in the spit forks so they are very secure; tighten the screws well.
  3. Mix together the sugar, paprika, 2 tablespoons salt, and 1 tablespoon pepper in a small bowl until combined. Rub the turkey all over with oil and sprinkle with the seasoning. Place the spit on the rotisserie. If you are using a large kettle-style charcoal grill, position a 9-by-13-inch disposable aluminum pan under the turkey. If you are using a multi-burner gas grill, position a 9-by-13-inch disposable aluminum pan or a half-sheet pan under the turkey, depending on the clearance between the bird and the grill grates; if necessary, remove the grill grates and place the pan on the bars below. Cover the grill and cook until the skin starts to brown slightly about 20 minutes. Uncover the grill, drizzle the turkey slowly with the melted butter as it turns, then cover the grill and continue to cook for another 40 minutes.
  4. For the stuffing (see Cook's Note): Meanwhile, melt the butter in a large skillet over medium heat. Add the sage, thyme, celery, onions, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until the vegetables are softened, about 5 minutes. Add the broth and bring to a simmer. Remove from the heat.
  5. Beat the eggs with the parsley in a large bowl. Add the bread, then pour in the vegetable-broth mixture and toss to combine.
  6. After the turkey has been roasting for 1 hour, uncover the grill and carefully spoon the stuffing into the pan under the turkey. Cover the grill and continue to cook until a thermometer inserted in the thickest part of the thigh registers 165 degrees F and the stuffing is golden on top and hot throughout, another 1 hour to 1 hour 15 minutes; remove the stuffing earlier if it starts to brown too quickly on the bottom. Remove the turkey from the spit and let rest for 30 minutes before carving. Keep the stuffing warm until ready to serve.

Cook’s Note

If are using a multi-burner gas grill with a half-sheet pan to catch the drippings, you will have enough room to cook a double batch of stuffing.

Taken from