Celebrate Traditional Thanksgiving with Turkey Prepared on a Rotisserie Burner

This Thanksgiving, let’s go back to basics by preparing a turkey on a rotisserie burner, just like the Pilgrims and Wampanoags did nearly 401 years ago. While modern Thanksgiving meals have evolved, there’s something truly special about recreating the flavors and traditions of the first feast.

Today, cooking a turkey on a high-quality grill allows us to experience the authentic tastes and aromas of the past, all while enjoying the comfort of our own homes. A 21st-century PGS Grill makes it possible for families and friends to gather around and celebrate together, perhaps even indulging a little too much—just like the Pilgrims and Native Americans did long ago.

In those early days, turkeys were slowly rotated over an open flame by hand. Thankfully, modern technology has made things easier. With an advanced PGS Grill featuring an infrared rotisserie burner, you can sit back and relax while your turkey cooks to perfection. The burner ensures even heat distribution, resulting in a beautifully golden-brown bird with an ideal internal temperature. Plus, using a stainless steel grill gives you plenty of space to prepare additional dishes alongside your turkey.

Cooking a Thanksgiving Turkey on a Rotisserie Burner

When you choose a PGS Grill equipped with an infrared rotisserie burner, the possibilities for your outdoor menu expand significantly. You can roast large cuts of beef, whole chickens, pineapples, vegetable kebabs, and much more—all on the same spit.

The rotisserie burner does all the hard work for you, turning and roasting the food to perfection. Your turkey will baste in its own natural juices, while vegetables placed underneath can catch the drippings to create delicious gravy. Cooking on a rotisserie burner also locks in the flavor while giving you crispy, golden skin. Here's a simple recipe to guide you through the process:

What You’ll Need

• Turkey (12-14 pounds)

• Garlic (8 peeled cloves)

• Rosemary (3 teaspoons crushed)

• Onion Powder (1 teaspoon)

• Thyme (2 teaspoons crushed)

• Sage (2 teaspoons crushed)

• Melted Butter (2 sticks)

• Sea Salt

• Black Pepper

• Whole Onions (4 peeled)

• Carrots (8 peeled)

• Potatoes (6 peeled and halved)

• Stuffing (optional)

• Aluminum Foil

• Aluminum Foil Baking Pan

Step 1: Brining the Turkey

Brining helps make the turkey more tender by adding moisture and reducing tightness in the meat. Start by filling a large pot halfway with warm water. Add two tablespoons of sea salt, two tablespoons of black pepper, two teaspoons of rosemary, and two diced garlic cloves. Submerge the turkey in the brine and refrigerate it overnight. Once removed from the brine, pat the turkey dry with paper towels.

Step 2: Preparing the Turkey

Using a sharp knife, make small incisions in the turkey’s skin and tuck four peeled garlic cloves inside. Thread the spit through the turkey, ensuring it rotates smoothly on the rotisserie burner. Make any necessary adjustments to ensure seamless rotation during cooking.

Once secured, slather the turkey generously with melted butter. In a mixing bowl, combine the sage, rosemary, onion powder, and thyme. Rub this mixture evenly over the buttered turkey. Season with sea salt and black pepper to taste.

If you’re planning to stuff the turkey, this is the perfect moment to add your chosen stuffing mixture into the cavity.

To prevent the stuffing from falling out during cooking, tie the turkey securely with butcher’s twine. Some cooks prefer to trim the wingtips, as they tend to dry out quickly.

Since the turkey will rotate rather than sit in a pan, take extra care to secure the stuffing properly to avoid losing any precious bits.

Return the turkey to the grill and check that it still rotates freely. Make any final adjustments if needed.

Pour two cups of water into the aluminum baking pan, filling it about one-quarter full. Add the remaining garlic cloves, whole onions, potatoes, and carrots to the pan. Be cautious not to overfill the pan—if the water level exceeds half its depth, remove some water. Season with salt and pepper as desired. Slide the pan directly under the turkey to collect the drippings.

While it might seem unusual, set the rotisserie burner and outdoor gas grill to 350 degrees Fahrenheit. Unlike conventional ovens, there’s no need to wait for preheating.

Throughout the cooking process, occasionally brush the turkey with additional melted butter and re-season as needed.

Pro Tips

Monitoring the grill temperature is crucial. Depending on the model, the infrared rotisserie burner can often be adjusted or used intermittently during cooking. On average, a turkey takes about 12-14 minutes per pound to cook, and the internal temperature should reach at least 165 degrees Fahrenheit. Once the turkey is done, cover it loosely with aluminum foil and let it rest for about 15-20 minutes before carving.

The PGS Grill with Infrared Rotisserie Burner

The Legacy series remains a top choice for backyard grilling enthusiasts. Featuring an infrared rotisserie burner, the PGS Grill allows families to enjoy the rich flavors of grilled food without the hassle of traditional ovens.

Built to last, the Legacy line offers 540 to 960 square inches of direct grilling space, indirect warming racks, and BTUs up to 102,000, depending on the model. Many users install the PGS Grill as the centerpiece of their outdoor kitchens, often adding accessories like side burners or beverage centers. For those looking to honor Thanksgiving traditions, this grill brings the same warmth and connection felt by the Pilgrims and Wampanoags centuries ago.

Cooking the feast on a durable grill with a rotisserie burner will undoubtedly earn you plenty of gratitude from both your guests and the person stuck inside handling the kitchen cleanup. Imagine how different Thanksgiving might feel if the Pilgrims had to contend with today’s indoor ovens—they might not have been so grateful after all!