Sage, Orange, and Clove Rotisserie Turkey

Sage, Orange, and Clove Rotisserie Turkey.

🦃 Sage, Orange & Clove Rotisserie Turkey

Serves: 10–14
Prep Time: 30 minutes
Optional Brine Time: 8–24 hours
Cook Time: ~2–3.5 hours depending on bird size & grill temp

This turkey features warm holiday spices, bright citrus, and classic savory herbs—all designed to pair perfectly with rotisserie wood-smoke flavor.

---

🧂 Optional But Recommended Citrus-Herb Brine

Ingredients:

• 1 ½ gallons cold water (or enough to fully submerge bird)

• 1 cup kosher salt

• ½ cup brown sugar

• 1 large orange, sliced

• 1 lemon, sliced

• 10–12 whole cloves

• 2 bay leaves

• 2–3 garlic cloves, smashed

• 1 tbsp whole black peppercorns

• Fresh sage sprigs (4–6) or 1 tbsp dried

Instructions:

1. Warm 2–3 cups of the water and dissolve salt + sugar; cool completely.

2. Add the remaining cold water + all aromatics.

3. Submerge turkey (10–16 lbs recommended for rotisserie), cover, and refrigerate 8–24 hours.

4. Remove, rinse lightly, and pat completely dry—inside and out.

---

🍊 Aromatic Citrus & Sage Seasoning Rub

Ingredients:

• 2 tbsp olive oil or softened butter

• 2 tbsp fresh sage (finely chopped) or 1 tbsp dried

• 1 tbsp fresh thyme or rosemary, chopped

• 1 tsp ground cloves or 10–12 whole cloves for cavity only

• 1 tsp paprika (optional for color)

• 4 garlic cloves, minced

• Zest from 1 whole orange

• 1–1½ tsp kosher salt (less if brined)

• ½ tsp black pepper

Mix into a paste.

---

🧄 Stuffing Aromatics for the Cavity

• 1 whole orange, quartered

• ½ onion, quartered

• 3–5 fresh sage leaves

• 1 cinnamon stick (optional but fantastic with clove)

• 4–6 whole cloves (stick into the orange flesh)

Note: Do not over-pack the cavity or airflow & cooking time are affected.

---

🔧 Rotisserie Preparation

1. Truss the turkey tightly with kitchen twine — especially wings & legs.

2. Insert rotisserie spit rod centered through body cavity & tighten forks firmly.

3. Brush exterior with oil or butter for crisping.

4. Preheat grill or smoker (charcoal or gas) to 325–350°F (163–177°C) using indirect heat.

5. Add applewood, cherry, pecan, or maple wood chunks for aroma.

---

🔥 Cooking Instructions (Rotisserie)

1. Mount turkey on rotisserie and start rotating.

2. Maintain grill temperature between 300–350°F (149–177°C).

3. Baste lightly every 30–40 minutes with melted butter + orange juice mix.

4. Cook until thigh reads 170–175°F (76–80°C) and breast 160–165°F (71–74°C).

Estimated Cooking Times:

Turkey Weight	Est. Time
10–12 lbs	2 to 2.25 hrs
12–14 lbs	2.25 to 3 hrs
14–16 lbs	3 to 3.5 hrs

---

🧈 Final Glaze (Optional but Amazing)

Mix and brush during final 20 minutes:

• 2 tbsp melted butter

• 2 tbsp orange marmalade or honey

• Pinch of ground clove

• Pinch of salt

.a great Weber grill recipe to try !

INGREDIENTS

Rub

• 2 tablespoons dried granulated orange peel
• 1 tablespoon dried sage
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 turkey, 12 to 14 pounds
• 2 small oranges, washed and dried
• 12 whole cloves
• 6 medium garlic cloves, crushed
• 1 bunch fresh sage, tied with cotton string

INSTRUCTIONS
1. In a small bowl thoroughly mix the rub ingredients.
2. Remove and discard the neck, giblets, pop-up timer, and any excess fat from the turkey. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.
3. Pierce each orange several times with a knife. Insert 6 whole cloves into each orange. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string, tying the wings close to the body and securing the legs. Pin the skin flap to the body with 2 or 3 small trussing needles. Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior of the turkey with the rub mixture, pressing it into the skin.

4. Set the spit on the rotisserie and let the turkey rotate over indirect medium heat (350°F to 450°F) until the internal temperature reaches 170ºF in the breast and 180ºF in the thickest part of the thigh, 2-1/4 to 2-1/2 hours. Keep the lid closed as often as possible during grilling. Note: If you do not have a rotisserie, grill the turkey over indirect medium heat for 2-1/4 to 2-1/2 hours.

5. When the turkey is fully cooked, turn off the rotisserie and carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. And the weber grill recipe of Turkey is ready to serve warm. Enjoy it !
grilled-salmon-and-smokey-tomato.

VIDEO: