Rotisserie Turkey Recipe


Learn how to cook a rotisserie turkey perfectly from Rus Jones from Smoky Ribs. Here's the secret -  Slow ’N Sear® Kamado + Slow 'N Sear® Kamado Rotisserie = Best turkey recipe EVER!!! And it's so easy!


Brine Ingredients:
  • 2.5 gallons of water
  • 2 cups of salt
  • 2 cups of light brown sugar
  • 1 tablespoon black pepper corns
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon ground sage
  • 1 tablespoon dried parsley
Heat 1/2 gallon (8 cups) of water to a very low simmer and add in all the ingredients. Stir until salt and sugar has dissolved. Turn fire off and let cool to room temperature. Once it cools down, pour the remaining 2 gallons of cool water into your brining bucket. Then add the seasoned 1/2 gallon of water into the fresh 2 gallons of water and stir well. Lower the turkey into the water and weight it down to keep it fully submerged if needed. Place in the refrigerator or place frozen ice packs into the water to chill over night. Turkey needs to brine for 12 full hours.

After 12 hours, remove the turkey from the brine and pat it dry with paper towels. If you have the time, place the turkey on a wire rack in a tray and place into the refrigerator and allow the skin to fully dry. Around 6 to 10 hours. If time doesn’t allow, then as an option, just dry it with paper towels like we did. Make sure to do it very well getting as much moisture off the skin that you can. Once the turkey is dry, spray duck fat all over the skin and as an option, you can lightly salt the skin, very lightly because the brine has already salted the inside of the turkey.

Use butchers twine to secure the legs together and make a wrap around the turkey with the twine to secure the wings tightly to the turkey. (see video below) Insert the rotisserie spit rod through the turkey and slide the forks and insert firmly into each end of the turkey to secure very well.


Get your SnS Kamado grill dialed in at 350°F, and add your choice of smoke wood chunks. Insert the end of the spit rod into the motor and the other end into its cradle. Turn the motor on, and close the lid. Make any necessary adjustments to the lower and upper vents on the Kamado to maintain the 350°F pit temperature. Take a look at the turkey briefly from time to time and take the internal temperature inside the breast and thigh to determine when your turkey is done. The turkey breast should reach 165°F and the thigh should reach around 175°F. To ensure a moist turkey breast, try not to exceed 165°F in the breast. It can dry out on you very quickly.


Don't have a kamado or rotisserie? We've got you covered! Go check out our Ultimate Turkey recipe for more tips and some frequently asked questions.