An herb-infused butter rub goes all over the skin of this rotisserie turkey, which is roasted over the grill, so it frees up your oven for all the Thanksgiving fixins.
Mix the butter and chopped fresh herbs with the salt, pepper, and paprika until well combined.
Gently work your fingers under the skin of the turkey breast and legs. Work 3/4 of the herbed butter evenly under the skin, then rub the top of the skin with the rest of the herb butter mix. Season with more kosher salt and pepper.
Stuff the cavity of the turkey with the chopped apple, onion and smashed garlic then add the herbs.
Tie the wings to the sides of the turkey with twine. Insert the rod of the rotisserie attachment through the middle of the turkey stem to stern. Then, attach the forks so they firmly hold and tighten the wing nuts tight so the turkey doesn't shift during cooking.
Place the rotisserie attachment with the turkey on the grill and cook for 10 minutes, then turn the center burner off and outer burners to low for indirect heat. If this is your first time cooking on a rotisserie, you'll want to test the internal temperature of the turkey as it cooks and adjust cooking temperatures of the grill burners so it cooks evenly (so the middle isn't cooking faster than the outsides, etc.).
Cook the turkey 15 minutes per pound. Always check the internal temperature of the turkey in the thigh without touching the bone or rotisserie rod for a finished cooking temperature of 10 degrees less than the temperature you feel safe for cooking (we go for 155 degrees F) and juices run clear. Suggested final temperature for poultry is 165 degrees F, but remember, it will continue to cook as it rests.
Remove from the grill, tent with aluminum foil and let rest for 15 minutes or so until the temperature registers 165 degrees F. If it doesn't come to temperature, pop in the oven at 350 degrees F or on the grill to finish cooking to temperature.