Guest		20-Dec-2002 08:47
Roast Turkey Zack's Famous Rotisserie Turkey (Check out the 2002 Thanksgiving photos) Serves 12 Equipment: Charcoal Grill, Charbroil CB940 or equivalent, with rotisserie Smoker Box Ingredients: 10 to 12 pounds turkey, thawed 1 tablespoon olive oil 2 teaspoons salt 2 teaspoons pepper 2 teaspoons rubbed saged leaves 1 teaspoon thyme leaves white wine chunks of mesquite, hickory or alder (pick one to suite your flavor) for smoker Thaw turkey per instructions on the package. Wash turkey and pat dry with paper towels. Season cavity with salt and olive oil. Prepare grill placing coals to two sides; heat until coals are ash white. Make aluminum foil drip pan. Brush turkey with olive oil, sprinkle with salt and pepper, sage leaves and thyme. Fasten wing over breast; tie with strings to hold wings securely. Tie drumsticks securely to tail. Insert spit rod through center from breast to tail. Secure breast and tail areas with holding forks. Adjust counterweights to obtain optimum balance. Cook turkey on rotisserrie about 3 ½ hours or until legs move easily. Keep grill top closed as much as possible. Brush wine every 15 minutes during last hour. Put smoker over coals during last ½ hour. Add coals as necessary to maintain even heat. Meat thermometer should register 180 deg in thigh or 170 deg in breast. For a 12-pound bird, I have found 3 hour cooking time to be just right.