Grilled turkey with stuffing on a spit

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 1091, total fat 55 G., saturated fats 18 G., proteins 102 G., carbohydrates 44 G., fiber 5 G., cholesterol 384 mg, sodium 1899 mg, sugar 9 G.

When roasting a turkey on a spit, you eliminate the need to constantly baste and grease it: the rotation of the roasting pan distributes the juices, resulting in juicy, tender meat with crispy skin. Meanwhile, you can bake bread stuffing in the drip pan underneath the turkey, allowing it to soak up the delicious juices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Turkey

1 turkey weighing 5.5-6.5 kg, wing tips trimmed
3 tbsp. l. brown sugar
1 tbsp paprika
Vegetable oil to brush the turkey
6 tablespoons unsalted butter, melted
Special equipment: rotisserie spit; kitchen twine; disposable aluminum baking sheet measuring 22 x 32 cm; electronic meat thermometer

Filling

110 g unsalted butter
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
3 stalks celery, diced
2 yellow onions, diced
3 cups turkey or chicken broth
2 large eggs
0.5 cup chopped fresh parsley leaves
16 cups stale white bread cubes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, brown sugar, paprika, sage, thyme, parsley, celery

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat, adjusting the spit according to the manufacturer's instructions. Tie the turkey with twine to keep it compact, then thread it onto the spit. Insert the spit forks into the bird and tighten the screws securely.
Turkey:

In a small bowl, combine the sugar, paprika, 2 tablespoons salt, and 1 tablespoon black pepper. Rub the turkey on all sides with vegetable oil and sprinkle with the spice mixture. Place the spit on the grill. If you have a large spherical charcoal grill, place a 9x13-inch disposable drip pan under the turkey. If you have a gas grill with multiple burners, place a 9x13-inch disposable drip pan or a small baking sheet under the turkey, depending on the clearance between the bird and the grill grates; if necessary, remove the grill grates and place the baking sheet in their place. Cover the grill and cook until the skin begins to brown lightly, about 20 minutes.

Uncover the grill, brush the turkey with melted butter, turning it slowly on the spit, then cover the grill and continue roasting for another 40 minutes.
Filling:

Meanwhile, melt the butter in a large skillet over medium heat. Add the sage, thyme, celery, onion, 1 teaspoon salt, and 1/2 teaspoon black pepper and cook until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer. Remove from heat. Whisk the eggs and parsley in a large bowl. Add the bread, then add the broth and vegetables and stir.
After 1 hour of roasting, uncover the grill and carefully place the stuffing in the drip tray underneath the turkey. Cover the grill and continue cooking until a thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the stuffing is golden brown on top and heated through, another 1 hour to 1 hour 15 minutes; remove the stuffing sooner if the bottom is starting to brown too quickly. Remove the turkey from the spit and let it rest for 30 minutes before carving. Keep the stuffing warm until ready to serve.