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  • 1 whole turkey (10-15 lbs.)
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Fresh herbs (rosemary, thyme and sage are classics)
  • 1 lemon, sliced
  • 1 onion, quartered
  • 3-4 garlic cloves
  • Spit rod and attachments (ensure they are sturdy enough for the turkey’s weight)


Brine (optional but recommended for juicier results):

  • 1 gallon of water
  • 1 cup kosher salt
  • 1/2 cup sugar
  • 1 cup apple cider vinegar
  • Aromatics (bay leaves, peppercorns, sliced citrus, herbs, etc.)
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  1. For brining, mix water, salt, sugar, vinegar, and aromatics in a pot. Boil, cool, submerge the turkey, and refrigerate for 12-24 hours. Then, pat it dry.
  2. Coat the turkey with butter, season it, and fill it with herbs, lemon, onion, and garlic.
  3. Tie the turkey’s legs and tuck in its wings.
  4. Balance the turkey on a spit rod and place it over fire.
  5. Roast for 2½-4 hours until the thigh reaches 165°F, basting every 30 minutes.
  6. Once roasted, let it rest for 20 minutes.
  7. Finally, carve and enjoy your fire-roasted turkey.
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