- 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.)
- 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.
- Coat the turkey with butter, season it, and fill it with herbs, lemon, onion, and garlic.
- Tie the turkey’s legs and tuck in its wings.
- Balance the turkey on a spit rod and place it over fire.
- Roast for 2½-4 hours until the thigh reaches 165°F, basting every 30 minutes.
- Once roasted, let it rest for 20 minutes.
- Finally, carve and enjoy your fire-roasted turkey.