Rotisserie Turkey - cooking recipe

Ingredients

1 -12 lb whole turkey, rinsed and towel dried
Seasoning
2 teaspoons black pepper
2 tablespoons dried parsley
2 tablespoons dried rosemary
2 teaspoons salt
4 garlic cloves, minced
1 teaspoon sage
1 teaspoon paprika
Turkey Stuffing
1 medium onion (cut into 8 equal parts)
1 apple (cored cut into 8 thick slices)
Pan Liquids
2 cups beer (water or juce)

Preparation

Mix together seasonings and rub inside and on the surface of cleaned and dried turkey. Can be done the night before to let the seasoning permeate the meat.
Stuff turkey with the apple and onion and place securely on rotisserie skewer.
Slide one pair of prongs onto the spit and then push the spit and prongs into the turkey. Slide the other set of prongs on the opposite side of the spit and insert the prongs into the turkey.
Tighten the wing nuts to keep the turkey firmly in place on the spit.
Now truss the turkey. Tie the ends of the legs together with string.
Tie a string close around the turkey at the meaty part of the legs to keep them close to the body.
Again tie a string around the wings and breast section of the bird to prevent them from flopping about as the rotisserie rotates.
Preheat the grill by setting all of the burners on high for a few minutes.
The spit is then attached to the brackets of the rotisserie assembly. One end of the spit slides into the motor unit.
Start the motor and observe the rotation to ensure that the spit is balanced and there are no obstructions.
Place the drip pan under the turkey a size larger then the turkey to prevent flare ups.
Place liquids in drip pan.
The lid of the grill should be lowered and remain closed to ensure even roasting. But do check quickly that it is rotating. Adjust if needed. About 10 to 15 minutes cooking time per pound, which means that a 14 pound turkey may require 2 to 4 hours on the rotisserie.
DON`T rely on time estimates to determine proper doneness. Always use a meat thermometer to be sure it is done.
The internal temperature of the turkey for the breast meat must reach an internal temperature of 170\u00b0F and the thigh meat must reach an internal temperature of 180\u00b0F.
Carefully remove the spit from the grill with oven mitts. Remove the spit from the turkey. Cover the turkey with foil and allow it to rest for a few minutes before carving.