Rotisserie Chicken or Turkey
Elevate your dinner table with this irresistibly juicy and flavorful Rotisserie Chicken or Turkey recipe! Perfectly seasoned with a blend of paprika, garlic and onion powders, dried herbs, and a hint of citrus, this rotisserie-style poultry delivers a stunningly crisp exterior and tender, succulent meat. Whether you're using a rotisserie grill or roasting in the oven, the aromatic stuffing of fresh rosemary, thyme, smashed garlic, and lemon infuses every bite with zesty, herbaceous notes. Ready in just 90 minutes for chicken or slightly longer for turkey, this recipe is ideal for weeknight dinners or festive gatherings. Serve it alongside your favorite sides like roasted vegetables or creamy mashed potatoes for a comforting, restaurant-quality meal at home. Try it today for a show-stopping centerpiece that’s as easy to make as it is impressive to serve!
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Recipe Information
Ingredients
- 1 unit (4-6 lbs for chicken, 10-12 lbs for turkey) Whole chicken or turkey
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1 tablespoon Paprika (sweet or smoked)
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 tablespoons Olive oil
- 1 unit, halved Lemon
- 3 sprigs Fresh rosemary sprigs
- 3 sprigs Fresh thyme sprigs
- 4 cloves, smashed Garlic cloves
- 1 piece (enough to truss the poultry) Butcher's twine
Instructions
Preheat your rotisserie grill or oven to 375°F (190°C).
Remove the giblets and neck from the cavity of the poultry and pat the bird dry with paper towels.
In a small bowl, mix the kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary to create a spice rub.
Rub the exterior and interior cavity of the poultry with olive oil. Then, generously sprinkle the spice rub all over the bird, ensuring even coverage.
Stuff the cavity of the poultry with the lemon halves, fresh rosemary sprigs, fresh thyme sprigs, and smashed garlic cloves for added flavor.
Using butcher's twine, truss the bird by tying the legs together and tucking the wings under the body to ensure even cooking.
Secure the bird to the rotisserie spit according to the manufacturer’s instructions, ensuring it is tightly fastened and balanced.
Place the spit with the bird onto the rotisserie and let it cook for approximately 60-90 minutes for chicken or 2-2.5 hours for turkey, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
If you are using an oven, place the poultry on a wire rack set over a roasting pan. Roast at 375°F (190°C), turning occasionally for even browning, until the internal temperature is as specified.
Once fully cooked, carefully remove the bird from the rotisserie or oven. Let it rest for 15-20 minutes to allow the juices to redistribute.
Carve the poultry and serve warm. Pair with your favorite sides like roasted vegetables or mashed potatoes!
Nutrition Facts
Calories |
6884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.0 g | 509% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2395 mg | 798% | |
| Sodium | 5795 mg | 252% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 1.7 g | ||
| Protein | 740.2 g | 1480% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 440 mg | 34% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 6577 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
