Viking Rotisserie Turkey with Gravy


Oven-roasted, smoked and fried – there are multitudes of ways I’ve experimented with cooking the holiday turkey. But my family’s favorite way to enjoy the ubiquitous bird is rotisserie-turned on our Viking Outdoor Grill.

With minimal preparation a turkey is cooked to succulent perfection practically unattended. An olive oil rub and some dry seasonings are all you need to ensure a bird with skin that’s crisp and meat that’s tender and juicy. Stuffing some onion quarters, celery and carrot chunks into the cavity of the bird and under the skin adds extra flavor to the meat.

Cooking the turkey over a disposable foil pan ensures that you won’t miss out on the delicious gravy that is a must-have accompaniment to the holiday meal. I like to add some aromatic vegetables to the pan, which roast as the turkey cooks and then become a flavorful addition to the gravy.

Viking Rotisserie Turkey with Gravy

  • 1 13-15-pound self-basted turkey
  • 2 medium onions, peeled and quartered
  • 3 ribs celery, washed and cut into 3-inch pieces
  • 3 carrots, scrubbed and cut into 3-inch piece
  • Olive oil
  • Poultry seasoning
  • Jane’s Crazy Mixed Up Salt
  • 1 9-by-13-inch disposable foil pan
  • 1/3 cup flour
  • 4 cups chicken or turkey broth

Remove giblet and back packets from turkey and rinse under cold water. Pat dry with paper towels. Drizzle turkey all over with the olive oil and rub in with your hands. Sprinkle with the poultry seasoning and salt blend and rub in well. Stuff half of the onion, celery and carrots inside the cavity and under the skin of the neck of the turkey. Place the remaining onion, celery and carrots in a disposable foil pan.

Slide one of the rotisserie forks onto the rotisserie rod. Slide the turkey onto the rod and secure with the second fork. Tighten the forks, secure the legs and wings with butcher’s twine and secure the skin at the neck of the turkey with picks. Place the rotisserie attachment on the grill. Place the foil pan under the turkey, turn the rotisserie burner on medium-high and cook for 16 to 18 minutes per pound or about 3 to 4 hours, checking turkey half way through cooking time.

Remove the turkey from the grill when an internal temperature of 170 to 175 is reached. Place the turkey on a baking sheet, remove the rotisserie forks and rod, cover with foil and set aside for 20 minutes before carving, during which time the turkey will continue to rise in temperature by 5 to 10 degrees.

Remove the vegetables from the foil pan and place them in a blender. Puree the vegetables, adding a bit of water or broth if the mixture is too thick to puree. Defat the drippings in the foil pan and pour the remaining drippings into a large saucepan or skillet. Add the flour and stir over medium heat, until a thick roux is formed. Whisk in the pureed vegetables and the chicken or turkey broth and cook, stirring, until medium-thick gravy is formed, about 5 minutes. Season to taste with salt and pepper.

Makes 10 servings.

Viking Rotisserie Turkey with Gravy

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