Well, stabbed it with a rotisserie stick. I’m gonna call it Dizzy Turkey. And I’m also going to call it delicious.
I’m thankful that we had the brilliant idea to stick the bird on the grill. I’m also thankful that there wasn’t much fanfare this year.
There was food…lots of food…Dizzy Turkey, my Dad’s Secret Stuffing (oven style as many sources recommend not stuffing a rotisserie turkey), mashed potatoes, candied yams, squash, ginger-maple roasted parsnips and carrots, broccoli, homemade bread machine bread, gravy and even homeade cranberry sauce. Oh, and pumpkin pie, fresh baked by my mom.
A right feast. Which may seem like overkill to some, considering Husband and I shared this bountiful meal side by side at our kitchen island while the boy flitted around and the girl slept. But it was just fine with me.
I have a great deal to be thankful for. This year especially…as things could have turned out so differently. And yet, it’s a complicated thanks. Very personal. Still a little raw. Filled with hope for the future, but mindful of the past and how easily this could have been a very different kind of post. I’m still in awe of the miracle of my little girl. That she was possible. That she survived to be born. That she continues to surprise. Thankful for my little man. Our home – despite it’s challenges. Husband – who is up feeding baby as I type this.
There’s just so much. Too much. It makes me feel a little dizzy.
Kind of like this guy…
(The uncomplicated way – made up by us)
Bring the bird up to room temp.
Prep it for cooking – rinse, pat dry, remove anything that may be lurking inside.
Stuff 3-5 unpeeled cloves of garlic into the cavity.
Place it on the spit as directed by your instructions.
Generously rub it with olive oil and ground sea salt and pepper.
Place it on the BBQ and fiddle around with the weight until you get it balanced right (which for us took about 30 min).
Place a drip tray under the bird. We cut a whole onion and placed it in the tray along with 1/2 a bottle of beer.
Cook using the back burner on med-high (around 350).
Baste every 30 min. (We added beer to the pan as it evaporated then added chicken stock when the beer bottle started to run low)
Cook to an internal temperature of 165. (about 2.5 hours for an 12 lb bird)