Rotisserie Turkey

Posted on by Lanie Fioretti

Thought for the Week

“I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”
― Maya Angelou

 

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Rotisserie Turkey

This is one of the best turkeys I've ever had. The brine keeps it juicy and the meat has a bit of a sweet taste to it. And what can you say about the herb oil, it's amazing on it.

Ingredients

    Brine
  • 3 quarts + 3 cups water
  • 1 cup kosher salt
  • 1/2 cup apple juice concentrate (from frozen)
  • 1 jar apricot preserves (size is up to you)
  • 1 (10 lb) turkey
    • Herb Coating
  • 1/4 cup extra virgin olive oil
  • 1 TBSP Italian seasoning (or more, you decide)
  • 5 large cloves garlic, peeled and smashed
  • Pepper
  • NO SALT (it's in the brine)

Instructions

    Brine
  1. In a stockpot over high heat, combine 2 quarts of water with salt. Stir until dissolved. Remove from heat and let cool. Stir in apple juice, apricot preserves, and remaining water. Refrigerate at least two hours. Place turkey in brine for 8-12 hours.
  2. Remove turkey, rinse gently (don't splash so you don't contaminate the area around the sink), and place in refrigerator uncovered overnight to dry out. Discard brine.
    3. Herb Coating
  3. Place all ingredients in a small pan and heat on low for 3-5 min. to infuse the oil.
  4. Place oil with spices all over turkey. I threw the garlic cloves in the cavity.
  5. Place on rotisserie and cook 15 - 20 min. per lb or until done (juices run clear).
https://centexcooks.com/rotisserie-turkey/