This Thanksgiving, North Americans can recapture the essence of the original feast by preparing a turkey on a rotisserie burner, much like the Pilgrims and Wampanoags did 401 years ago.
The time-honored day of gratitude has evolved over four centuries. But cooking a family-sized turkey and all the fixings on a grill that is built to last allows everyday people to experience the taste and smells of the first Thanksgiving. That’s precisely what a 21st Century PGS Grill delivers when family and friends gather to commiserate and maybe stuff themselves fuller than the bird.
Although the Pilgrims and Wampanoags hand-turned turkeys over an open flame, advanced technology allow us to relax while the main course and sides cook. An industry-leading PGS Grill utilizes a state-of-the-art infrared rotisserie burner to ensure your turkey comes out golden brown while reaching an optimal internal temperature. Using a stainless steel liquid propane or natural gas grill also provides ample room for secret family recipes on the side.
Thanksgiving Turkey On Rotisserie Burner
When home chefs select a PGS Grill with an infrared rotisserie burner, the outdoor menu expands exponentially. Large cuts of beef, whole chicken, pineapples, veggie kabobs, and many other delights can be slipped on the spit.
The rotisserie burner does not require any further effort, as it turns and roasts to perfection. The turkey bastes in its own natural juices, and vegetables can be positioned under it to capture the drippings and use them for gravy. It’s also important to keep in mind that a turkey prepared on a rotisserie burner locks in the flavor while offering nice crisp skin. Consider the following recipe to prepare your turkey on a rotisserie burner.
Gather These Items and Ingredients
Turkey (12-14 pounds)
Garlic (8 peeled cloves)
Rosemary (3 teaspoons crushed)
Onion Powder (1 teaspoon crushed)
Thyme (2 teaspoons crushed)
Sage (2 teaspoons crushed)
Melted Butter (2 sticks)
Whole Onions (4 peeled)
Whole Carrots (8 peeled)
Potatoes (6 peeled and halved)
Stuffing of Choice (optional)
Aluminum Foil Baking Pan
How to Brine Your Turkey
Brining helps tenderize a turkey by adding moisture and reducing meat tightness. Take a large pot and fill it halfway with warm water. Add two tablespoons of sea salt, two tablespoons of black pepper, two teaspoons of rosemary, and two cloves of garlic (diced). Submerge the turkey in the brine and refrigerate overnight. After retrieving the bird from the brine, pat it dry.
How to Prepare Turkey
Make small incisions in the turkey’s skin and securely place four of the garlic cloves inside. Run the spit through the bird and test that it will rotate effectively on the rotisserie burner. Adjust the turkey as needed to ensure it will turn seamlessly during the cooking process.
Leave it on the rotisserie skewer and move the turkey to the preparation space. Slather it with melted butter. Combine the sage, rosemary, onion powder, and thyme in a mixing bowl. Rub the ingredients onto the buttered turkey. Then sprinkle sea salt and black pepper to your liking.
If you plan to stuff the turkey, this is the best time to place your stuffing mixture in the cavity.
It’s important to bind the turkey, preferably using butcher’s twine, after filling it with uncooked stuffing. Some cooks prefer to snip off the tips of the wings, as they tend to dry out.
Because the bird will rotate rather than sit in a pan, pay special attention to securing the stuffing to avoid unnecessary loss.
Return the turkey to the stainless steel grill. Check to see if it still turns easily. Adjust if necessary.
Pour two cups of water into the aluminum baking pan, or one-quarter of its depth. Add the remaining garlic cloves, whole onions, potatoes, and carrots to the pan. If the water level rises above half the depth, it may be prudent to scoop some out. Sprinkle with salt and pepper to your liking. Now, slide the aluminum pan directly under the turkey, so it can capture the drippings.
It may seem counterintuitive, but now you can set the rotisserie burner and outdoor gas grill to 350 degrees. Unlike conventional ovens, spending energy on preheating is not necessary.
Occasionally re-slather the turkey with melted butter and re-season as needed.
It’s essential to monitor grill temperatures. In many cases, the infrared rotisserie burner can be turned down or run for only a portion of the cooking time. The average cook time for a turkey runs 12-14 minutes per pound, and the internal temperature needs to reach at least 165 degrees. After removing the fully cooked bird, cover it loosely with aluminum foil while it settles in before carving.
PGS Grill with Infrared Rotisserie Burner
The Legacy series remains a leading choice for backyard grilling enthusiasts. The PGS Grill can be ordered with an infrared rotisserie burner. This accessory expands the menu potential of working families who enjoy the locked-in flavor provided by grilling.
As a grill that is built to last, the PGS Grill Legacy line offers 540 to 960 square inches of direct grilling area, indirect warming racks, and BTUs as high as 102,000, depending on the model. The Legacy line is also a favorite to install as the centerpiece of an outdoor kitchen and can be accessorized with side burners, and a beverage center, among other options. In terms of keeping the Thanksgiving tradition in your household, it replicates the feeling the Pilgrims and Wampanoags must have experienced.
Preparing the feast on a grill that is built to last with a rotisserie burner will also elicit a big thank you from the family’s indoor chef. If the Pilgrims had to deal with the now-traditional oven and indoor kitchen mess, Nov. 24, 2022, might just be a regular Thursday.