How to Spit Roast a Turkey for Christmas

Whole spit-roasted turkey served on a wooden board with grilled vegetables including corn, asparagus, capsicum, and squash a festive Christmas roast presentation.

Looking to take your turkey game up a notch? Our spit roasted turkey with grilled veggies, cooked on the Flaming Coals Parrilla Grill with Spit Rotisserie Kit, is a crowd-pleaser you’ll want to repeat every time. With juicy meat, crispy golden skin, and smoky grilled vegetables, this meal is a perfect way to make any gathering unforgettable. Plus, with minimal prep, you'll have more time to enjoy your BBQ with mates.

This recipe uses a smaller 4.5 kg turkey, making it a quicker cook without sacrificing that delicious spit roast flavour. The garlic herb butter rub under the skin infuses the meat with rich flavours, while the veggies get that perfect smoky char. Grab your Flaming Coals Parrilla Grill, fire up the coals, and let’s roast!

The Story Behind This Cook

At BBQ Spit Rotisseries, we know that spit roasting a turkey isn’t just about cooking meat; it’s about creating an experience. Spit roasting a turkey on the Flaming Coals Parrilla Grill with Spit Rotisserie Kit takes your outdoor cooking to the next level, delivering a juicy, flavour-packed bird with that crispy skin we all love. We wanted to create something easy yet special for our next backyard BBQ, and this spit-roasted turkey fit the bill perfectly.

While a turkey might traditionally be roasted in the oven, cooking it on the spit gives it that smoky, charred flavour you just can’t get anywhere else. We used a small turkey (4.5 kg) to keep the cook time short, but feel free to scale it up for larger gatherings. The garlic butter rub keeps the meat tender and flavourful, and grilling the veggies right alongside the turkey ensures every part of your meal has that smoky finish. Whether you use store-bought stuffing or make your own, the key is simplicity and flavour.

 

Recipe

Ingredients:

  • 1 x 4.5 kg whole turkey
  • 100 g garlic herb butter (or homemade, recipe in description)
  • 1 x Atomic stuffing (or your own)
  • Salt and pepper to taste
     

Raw whole turkey prepared on a wooden board, ready for stuffing with bowls of Atomic stuffing mix and herb butter in the background Christmas roast preparation scene.

Equipment:

Step-by-Step Instructions:

1. Prep the turkey: Remove any excess fat and giblets from the turkey. Pat the bird dry with paper towels to ensure crispy skin.
 

2. Apply garlic herb butter: Lift the skin on the turkey breast and legs gently, then spread the garlic herb butter underneath the skin. Rub any remaining butter on the outside of the turkey.


Apply garlic herb butter to the turkey

 

3. Stuff the turkey: Place your stuffing inside the cavity. If using pre-made stuffing, just pack it in. If making your own, use a mixture of onions, herbs and perhaps some fruit like cranberries for added flavour.

 

Place your stuffing inside the cavity of the turkey
 

4. Skewer the turkey: Slide the turkey onto the spit and secure it with the spit prongs. Tie the wings with string to prevent them from flapping.


 

5. Prepare the BBQ: Set up your Flaming Coals Parrilla Grill with a small amount of charcoal to start. This gives you more control over the heat at the beginning.
 

6. Spit-roast the turkey: Place the turkey on the rotisserie and let it roast slowly. Check it every 30 minutes to ensure the skin crisps up beautifully. It should take around 2–2.5 hours, depending on the turkey's size and your BBQ heat.


Spit roast the turkey

 

7. Grill the veggies: While the turkey is cooking, toss your veggies (carrots, potatoes, zucchini) on the grill. Season them with olive oil, salt and pepper, and grill until they’re tender and slightly charred.


Grill the veggies

8. Final touch: Once the turkey reaches an internal temperature of 75°C (165°F), remove it from the spit and let it rest for 10 minutes. Carve and serve alongside your grilled veggies.
 

Tips & Tricks

  • Make it your own: Experiment with different herbs for the garlic butter, such as rosemary, thyme and sage as they all work wonders. Create your own stuffing with seasonal ingredients for added depth.
  • Low and slow is key: Don’t rush the cooking process. Spit roasting at a low temperature ensures juicy meat and crispy skin.
  • Veggies on the grill: If you’re short on time, use a BBQ basket to grill the veggies. It makes turning them easier and ensures even cooking.

Ready to Fire Up Your Next Cook?

If you loved this spit-roasted turkey with grilled veggies, imagine what you can cook next on your Flaming Coals Parrilla Grill with Spit Rotisserie Kit! From lamb to pork and even veggies, your spit is ready for every kind of cook-up.

Got a turkey tip or need advice on spit roasting? Drop a comment below and share your thoughts we’d love to hear from you! And if you’re ready to elevate your BBQ game, check out our range of Aussie-made BBQs and spit rotisseries. Your next legendary cook-up is just a click away.

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Author Name

by: Sasha Halabi