This Honey Mustard Rotisserie Turkey brings together juicy meat, crisp skin, and clean live-fire flavor. A cold-mixed brine using Sweetwater Spice Lemon Thyme Turkey Bath and kosher sea salt seasons the bird deeply with bright citrus and herbs—no simmering required. After an overnight soak in The Briner, the turkey is trussed for a smooth, balanced spin and dusted with Cattleman’s Grill Lone Star Brisket Rub to build a pepper-forward, savory bark. On the Yoder Smokers Flat Top Charcoal Grill with the Rotisserie Kit, twin chimneys of lump charcoal are split left/right for indirect heat while the adjustable grate and airflow make it easy to fine-tune browning. As the breast climbs past 135ºF, a simple two-ingredient glaze—Kozlik’s Market Mustard and Kansas wildflower honey—goes on for a glossy, sweet-tangy finish. Pull around 155ºF in the deepest breast, rest, carve, and serve. It’s a holiday-worthy centerpiece that also fits any weekend cook when you’re craving classic rotisserie texture and layered, crowd-pleasing flavor.
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For recipe video visit: https://www.atbbq.com/
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INGREDIENTS
Turkey & Brine:
Seasoning & Glaze:
Equipment:
