A Rotisserie Turkey is succulent, full of fabulous flavor and so delicious! It turns out tender and juicy every time.  You can rotisserie your turkey, chickens, even Cornish game hens, just remember to place a metal pan under the turkey while on the rotisserie, to catch any drippings.  The drippings can be used to prepare a gravy by mixing in about 1/2 cup chicken broth as the drippings begin to accumulate, and adding more broth as necessary to prevent the drippings from scorching.  Also, you can cover the wings with aluminum foil if they begin to burn too early in the cooking process.


This recipe features an herb and smoked paprika-infused butter that goes under and over the skin, making a juicy, delicious turkey that frees up your oven for all the holiday sides we cherish.  The recipe works well for chickens and Cornish game hens too.  Use the drippings to create a Grilled Gravy~


From: Chef Jamie Gwen


  • Up to a 15-pound turkey
  • 1 stick unsalted butter, at room temperature
  • 1 tablespoon freshly chopped sage
  • 1 tablespoon freshly chopped thyme
  • 1 tablespoon freshly chopped rosemary
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon salt
  • 1 tablespoon freshly ground pepper
  • 1 teaspoon smoked paprika
  • 2 apples, cut into large chunks
  • 1 sweet yellow onion, sliced into large chunks
  • 8 peeled garlic cloves
  • A handful of fresh herb sprigs (rosemary, thyme, parsley)


  1. Preheat your Twin Eagles rotisserie burner to high heat. 
  2. Clean the turkey by removing the neck and giblets, rinse well and pat dry.
  3. In a mixing bowl, combine the softened butter, freshly chopped herbs, smoked paprika and the salt and pepper until well blended.  Gently work your fingers under the skin of the turkey breast and place three-quarters of the herbed butter evenly under the skin.  Rub the top of the skin with the rest of the butter mixture.  Season the entire bird with more salt and pepper.
  4. Stuff the cavity of the turkey with the apple, onion, garlic cloves and herb sprigs.  Truss the turkey with twine, pulling the legs in to enclose the cavity and securing the wings to the sides of the bird.  Insert the rotisserie rod of through the middle of the turkey then attach the forks so they firmly hold the turkey in place. 
  5. Place the turkey on the grill, place a pan underneath to catch the drippings and start the rotisserie motor. Cook the turkey for 15-minutes per pound, checking the internal temperature of the turkey in the thigh meat without touching the bone or rotisserie rod
  6. The suggested final temperature for poultry is 165ºF, but it will continue to cook as it rests off the grill.  Remove the turkey from the grill, tent it with aluminum foil and let it rest for 15 minutes before carving.

Jamie Gwen is a CIA Grad, Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author who can be seen stirring up something delicious on television, on the radio and in print from coast-to-coast. She brings the best to radio with her weekly Syndicated Radio Show heard every Sunday on Radio Stations across the country and in SoCal on Talk Radio 790 KABC. Jamie can be seen on KTLA Channel 5, on HSN and on national television news shows sharing her seasonal lifestyle approach and her passion for food. Her recipes are featured on and on Microsoft’s worldwide Food & Drink App. Jamie’s most recent cookbook, Co-Authored by Lana Sills and entitled “Good Food For Good Times 2”, is now available as an eBook and has been featured on The Talk, Emeril Live and Martha Stewart.

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