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Zack's Famous Rotisserie Turkey 

Equipment: Charcoal Grill, Charbroil CB940 or equivalent, with rotisserie
Smoker Box


10 to 12 pounds turkey, thawed
1 tablespoon olive oil
2 teaspoons salt
2 teaspoons pepper
2 teaspoons rubbed sage 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 rotisserie about 3 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 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.

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