Stuffed and Boneless Turkey on the Rotisserie

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Between finding enough space and time, it’s easy to feel overwhelmed preparing a family holiday dinner, including turkey. No doubt, and you’re not alone. Is it weird that years later, I just discovered the oven-freeing solution of rotisserie? Maybe.

Either way, I now have much more countertop space and time to lavish on other dishes as the turkey turns to perfection on the grill. The gorgeous brown color added while cooking is a tempting bonus to the juicy, delicious taste. Yup. Thanksgiving and Christmas dinner doesn’t get easier than this!

Making the Rotisserie Turkey

I honestly love skin, but if you don’t. You’d begin by gently but firmly prying the skin from the meat. Then, loosely stuff the cavity with your chopped apples, onions, and herbs. Loose stuffing ensures hot air flows through distributing the flavor. Last, and most importantly, truss the turkey very tight before placing the bird on the rotisserie spit. A dangling leg or wing will get burned.

The bigger the bird, the longer it needs to cook. Hence, cooking time varies. The rule of thumb is roughly 15 minutes per pound. I’d recommend aiming for a bird of 15 pounds or less. Otherwise, check the suggested weight limitation on your rotisserie grill. Once evenly placed on the rotisserie rod, you also want to check that wingnuts are tight. So your bird spins securely.

While you busy yourself with other dishes, let the bird cook until your meat thermometer registers 175 degrees F. Place the thermometer in the thickest part of the breast or thigh, away from the bone and rod. Once satisfied, remove from the grill and let it rest for 30 minutes.

What I loved most is that my partner helps with holiday cooking – watching the grill and occasionally rubbing buttery rich flavor on the skin. The only downside with this cooking method is no gravy drippings, but homemade chicken stock is a fine substitute for making gravy.

Stuffed and Boneless Turkey on the Rotisserie

The gorgeous brown color added while cooking is a tempting bonus to the juicy, delicious taste. Yup. Thanksgiving and Christmas dinner doesn't get easier than this!
Prep Time10 mins
Cook Time50 mins
1 hr
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: boneless, rotisserie, stuffed, turkey
Servings: 8 people
Calories: 487kcal


  • Turkey Ingredients
  • One 12 to 15-pound turkey
  • 3 tablespoons brown sugar
  • 1 tablespoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Heaping tablespoons of aromatic herbs your choice
  • Handful of vegetable or olive oil
  • 6 tablespoons unsalted butter melted
  • Stuffing Ingredients
  • 3 tablespoons unsalted butter
  • 1 large onion diced
  • 2 tablespoons fresh sage minced
  • 2 tablespoons fresh thyme minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup parsley leaves chopped
  • 1 apple chopped
  • ¾ cup Homemade Chicken Stock or low sodium chicken broth
  • 16 cups stale white bread 1-inch cubed
  • ½ cup of optional fresh dried nuts like cranberries raisins, pecans.


  • Stuffing Instructions
  • Melt butter in a large skillet at medium heat.
  • Add onions and celery, and cook until onions softened, about 5 minutes. Stir in sage, add the stock, and bring to a simmer. Remove from heat. Pour the mixture to a large bowl. Add the bread and all other ingredients. Toss to combine.
  • If too dry, add more chicken stock to moisten to your preference.
  • Turkey Instructions
  • Prepare your grill with a rotisserie attachment. Preheat on high.
  • Remove neck and giblets, rinse and pat dry with paper towels.
  • Gently work oil and seasoning under and on top of the turkey skin.
  • Stuff the cavity with chopped apples, onion, and herbs.
  • Truss the turkey with twine. Then mount on the rotisserie rod through the middle from stem to stern.
  • Place the rotisserie rod on the grill and cook for 10 minutes, then lower the heat for slow cooking. Occasionally, test the internal temperature as it cooks and adjust the burner temperature for about 40 minutes.
  • Remove from the grill, cover with aluminum foil and let rest for 30 minutes.


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