Whole Rotisserie Turkey
Cook time: approx. 2 1/2 hours
1 fresh or frozen Ontario turkey, about 12 lb/5.5 kg (thawed if frozen)
2 tbsp (30 mL) packed light brown sugar
2 tbsp (30 mL) kosher salt
2 tsp (10 mL) each dried thyme leaves and rosemary
2 tsp (10 mL) baking powder
1 tsp (5 mL) each garlic and onion powder
1 tsp (5 mL) Old Bay seasoning
1 onion, quartered
2 each fresh rosemary and thyme sprigs
Remove giblets and neck from turkey and pat dry inside and out. Place on rack in roasting pan. Gently lift skin around breast and drumsticks.
In a bowl, stir together sugar, salt, thyme, rosemary, baking powder, garlic and onion powder and Old Bay seasoning. Sprinkle rub inside cavities of turkey and under skin of breast and drumsticks. Sprinkle remaining evenly all over turkey. Refrigerate, uncovered for at least 2 hours or up to overnight.
Place drip tray or foil under grill if desired. Prepare charcoal or gas grill for rotisserie grilling and set temperature for 325 F (160 C).
Tuck onion and fresh herbs in turkey cavity. Truss legs and wings of turkey with butcher string to remain tight during cooking. Put spit rod through turkey and secure with spit forks in centre. Place in rotisserie motor and turn on. Close lid and try to keep grill temperature between 300 F and 350 F (150 C to 180 C) for about 2 1/2 hours or until meat thermometer reaches 170 F (77 C) in thigh and leg.
Remove to cutting board and let rest for 20 minutes before removing from spit rod and slicing to serve.