Southern Style Rotisserie Turkey


1 12lb turkey, preferably fresh


1 tbsp peppercorns

5 bay leaves

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 lemons, quartered

1 cup kosher salt

¾ cup brown sugar

6 cups water



¼ cup butter, softened

1 tsp paprika

1½ tsp fresh oregano

1 chipotle pepper

1 tsp garlic powder

1 tsp onion powder

1 tbsp kosher salt

1 sprig fresh sage, roughly chopped


1 apple, cored and quartered

1 lemon, quartered

2 sprigs fresh sage

4 sprigs fresh parsley

½ white onion, cut into six

6 garlic cloves, smashed


To Prepare

Place all brine ingredients – except for ice – in a pot large enough to fit the turkey. On the stovetop, heat until sugar and salt dissolve, stirring gently. Remove from heat and let sit until liquid reaches room temperature. Place turkey inside the pot and fill with ice. Cover and place in the fridge for 12 hours.

In a small bowl, combine all ingredients for the rub. Mix with a fork until fully incorporated. Set aside.

To Cook

Remove the pot from the fridge and remove turkey from the brine. Place the turkey in a sink and wash with cold water. Pat the turkey as dry as possible and let sit out at room temperature for at least 1 hour.

Preheat oven to 450°F.

Using your fingers, gently separate turkey skin from the muscles. Using your hands, grab small portions of the butter and place between turkey skin and meat. Make sure to evenly spread throughout as this will help with consistent browning. Lather the outside skin as well.

Stuff the bird with apple, lemon, sage, parsley, onion and garlic. Twine the legs together and fold the wings under the breast. Season outside skin with salt. Outfit the turkey with the rotisserie rod and forks. Place a parchment-lined tray on the bottom rack of your oven and add the turkey to the rotisserie. Let the turkey cook for 20 minutes, then reduce oven temperature to 320°F and cook for 1 hour and 45 minutes or until the breast reaches an internal temperature of 165°F.

When finished, remove from the oven and rest for 1 hour at room temperature. Remove rod and forks before serving.

*If you do not have an oven equipped with a rotisserie, just

follow the same cooking times using convection  baking