10/16/2026
Well Thanksgiving may have come and gone... BUT with all the Great Turkey Sales on right now.... we thought we'd share THIS anyway...
Hot grills and fall sizzles. 🔥 Become a legend at your family feast with this Butter-Injected Rotisserie Turkey recipe on the BBQ.
Ingredients
Butter-Injected Turkey
1 turkey, *at least 9 lbs
½ cup butter, divided
2 tbsp honey
Salt, pepper, and poultry seasoning to taste
Turkey Gravy
ÂĽ cup butter
ÂĽ cup flour
2 cups chicken or turkey stock
2 cups vegetable *water
*Napoleon heavy-duty rotisserie kits max 15 lbs; commercial-grade/high-capacity kits max 25 lbs.
*Water used when cooking vegetables.
Tools
Marinade Injector
Rotisserie Kit
Method
1. For the turkey: The day before, season turkey thoroughly with salt, pepper, and poultry seasoning. Place on a rack over a rimmed baking sheet and refrigerate overnight to dry the skin for better crisping.
2. Melt butter. Combine ¼ cup with honey and inject into the turkey’s meaty areas from several spots, avoiding the skin when possible.
3. Tie the turkey compactly with butcher’s twine.
4. Remove grids on your Napoleon grill and place a drip pan underneath where the turkey will be. Add 2 cups stock. Preheat grill to 325°F using only the rear burner.
5. Insert the spit rod through the turkey, secure the forks, and test the rotisserie for balance. Add a counterweight if needed.
6. Place spit on the BBQ, connect to the motor, and turn on. Cook ~20 minutes per pound. Check every 15-20 minutes, basting with remaining melted butter. Wrap darkening legs or wings in foil if needed.
7. Turkey is done when the breast reaches 155°F and thigh reaches 165°F. Remove, cover with foil, and wrap in towels for 15-20 minutes before carving.
8. For the gravy: remove the drip pan. Over medium-low heat, melt butter in a saucepan and whisk in flour. Gradually whisk in drippings and vegetable water until smooth and desired consistency. Season with salt and pepper. Simmer to thicken or add more liquid if needed.
9. Carve turkey by removing legs, thighs, breast, wings, and remaining meat. Slice the breast, serve with gravy and your favourite sides.
