Celebrate Traditional Thanksgiving with Turkey Prepared on a Rotisserie Burner

This Thanksgiving, North Americans can relive the spirit of the first feast by cooking a turkey on a rotisserie burner, much like the Pilgrims and Wampanoags did 401 years ago.

Over the past four centuries, Thanksgiving has transformed significantly. Yet, preparing a large turkey and all the trimmings on a durable grill lets modern families experience the flavors and aromas of that historic meal. A 21st-century PGS Grill makes it possible for loved ones to gather, share stories, and perhaps eat until they feel just as full as the bird itself.

While the early settlers manually turned turkeys over an open flame, contemporary technology allows us to relax while the main dish and sides cook. An industry-leading PGS Grill uses a state-of-the-art infrared rotisserie burner to ensure your turkey turns out golden brown and reaches the perfect internal temperature. A stainless steel gas grill—whether fueled by liquid propane or natural gas—also provides plenty of space for secret family recipes alongside the main event.

Cooking Thanksgiving Turkey on a Rotisserie Burner

When you choose a PGS Grill equipped with an infrared rotisserie burner, your outdoor cooking repertoire expands dramatically. Large cuts of beef, whole chickens, pineapples, vegetable kebabs, and countless other dishes can be skewered and roasted to perfection.

The rotisserie burner takes care of everything without requiring extra effort, as it rotates and roasts the food evenly. The turkey bastes in its own juices, and vegetables placed beneath it catch the drippings, which can later be used for gravy. It’s worth noting that a turkey cooked on a rotisserie burner retains its flavor while achieving crispy skin. Here's a step-by-step guide to preparing your turkey on a rotisserie burner:

Gather These Items and Ingredients

• Turkey (12-14 lbs)

• Garlic (8 peeled cloves)

• Crushed Rosemary (3 tsp)

• Onion Powder (1 tsp)

• Thyme (2 tsp)

• Sage (2 tsp)

• Melted Butter (2 sticks)

• Sea Salt

• Black Pepper

• Peeled Whole Onions (4)

• Peeled Whole Carrots (8)

• Halved Peeled Potatoes (6)

• Stuffing of Choice (optional)

• Aluminum Foil

• Aluminum Foil Baking Pan

How to Brine Your Turkey

Brining enhances a turkey’s tenderness by adding moisture and reducing muscle tightness. Fill a large pot halfway with warm water and 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 overnight. Once removed from the brine, pat the turkey dry thoroughly.

How to Prepare the Turkey

Make small slits in the turkey’s skin and insert four of the garlic cloves securely. Thread the spit through the bird and confirm that it spins smoothly on the rotisserie burner. Adjust the turkey as needed to ensure seamless rotation throughout cooking.

Place the turkey back on the rotisserie skewer and transfer it to your prep area. Coat it generously with melted butter. Mix the sage, rosemary, onion powder, and thyme in a bowl, then rub the mixture all over the buttered turkey. Season generously with sea salt and black pepper.

If you plan to stuff the turkey, this is the ideal moment to add your stuffing mix into the cavity.

For added security, tie the turkey with butcher’s twine after filling it with uncooked stuffing. Some cooks prefer to trim the wing tips, as they tend to dry out quickly.

Since the bird will spin rather than sit in a pan, take care to secure the stuffing to prevent any loss during cooking.

Return the turkey to the stainless steel grill and check that it still spins freely. Make adjustments if necessary.

Pour two cups of water into the aluminum baking pan—or fill it to one-quarter of its depth—and add the remaining garlic cloves, whole onions, potatoes, and carrots. If the water level exceeds half the pan’s depth, remove some to avoid overflow. Season with salt and pepper to taste. Slide the aluminum pan directly under the turkey to catch the drippings.

Contrary to common belief, you can now set the rotisserie burner and outdoor gas grill to 350°F. Unlike conventional ovens, there’s no need to preheat the grill.

Periodically re-baste the turkey with melted butter and season again as needed.

Expert Tips

Monitoring grill temperatures is crucial. Often, the infrared rotisserie burner can be adjusted or used for part of the cooking time. On average, a turkey takes 12–14 minutes per pound, and the internal temperature should reach at least 165°F. Once the bird is fully cooked, cover it loosely with aluminum foil and let it rest before carving.

PGS Grill with Infrared Rotisserie Burner

The Legacy series remains a top choice for backyard enthusiasts. The PGS Grill can be ordered with an infrared rotisserie burner, expanding the culinary possibilities for busy families who appreciate the rich flavors grilled food provides.

Built to last, the PGS Grill Legacy line offers between 540 and 960 square inches of direct grilling space, indirect warming racks, and up to 102,000 BTUs depending on the model. The Legacy series is also popular as the centerpiece of an outdoor kitchen and can be enhanced with optional accessories such as side burners and beverage centers. For those aiming to maintain Thanksgiving traditions at home, it evokes the same ambiance as the Pilgrims and Wampanoags must have felt.

Preparing the feast on a durable grill with a rotisserie burner will also earn gratitude from the household’s indoor chef. If the Pilgrims had to contend with today’s typical oven and kitchen mess, Thanksgiving might just have been another ordinary Thursday.