Tropical Zest on a Spit: Rotisserie Turkey with Zinger Compound Butter

Say goodbye to dry, boring holiday birds! This recipe elevates the traditional turkey using the smoky, crisping power of a rotisserie and a vibrant, flavorful Tropical Zinger Compound Butter. The results are incredibly juicy meat, crispy skin, and a flavor profile that transports you straight to the islands.

We’re using a classic kettle grill setup for this, proving you don't need a fancy dedicated smoker to achieve stunning results. Now if you don't own a Weber Kettle, this same cooking temperature and technique will yield similar results. 

📝 The Essential Ingredients

The key to this turkey is the compound butter—get those flavors mixed well!

 Ingredients

 Turkey  1 (13–15 lbs) - A smaller bird is ideal for rotisserie cooking and easier handling. 

 Butter  2 sticks (1 cup) - Must be softened to blend easily. 

 Green Seasoning  1 tbsp - Adds a fresh, herbaceous depth. 

 Garlic Paste  1 tbsp - For robust garlic flavor. 

 Tropical Zinger Dry Rub  2 tbsp + extra for dusting  - The "zinger" that gives it the tropical punch. 

 Salt  Pinch + enough for dry brine  Kosher or flakey sea salt is best for the dry brine. 

 Fresh Cracked Pepper  Pinch - For a subtle spice. 

🛠️ Equipment & Fuel

To get that perfect 360-degree sear and smoke, you'll need the following:

  Grill: 22" Weber Kettle

  Rotisserie: OnlyFire Rotisserie Kit

I have owned this rotisserie kit for over 4 years and I still recommend it. 

  Fuel: 20 B&B Charcoal Oak and Hickory Briquets

  Smoke: 2 handfuls of lit oak lump charcoal + 2 hickory wood chunks

🔪 The Method: Rotisserie Perfection

This recipe is broken down into two main phases: Preparation (including the crucial dry brine) and Cooking. 

Phase 1: Preparation (The Day Before) 

1. Dry Brine & Skin Separation

The dry brine is essential for tender, juicy meat and crispy skin. Before brining, you need to create pockets for the compound butter.

  Gently use your fingers or a rubber spatula to separate the turkey skin from the breast and thighs. Be careful not to tear the skin, as this will keep the butter contained.

  Once separated, pat the entire turkey dry with paper towels.

  Liberally season the turkey exterior (and under the skin) with salt (about 1 tbsp per 5 lbs).

  Place the turkey, uncovered, on a baking sheet in the refrigerator for at least 8 hours—but overnight is truly best.

2. Make the Tropical Zinger Compound Butter

While the turkey is brining, mix up the magic butter!

  In a medium bowl, combine the 2 sticks of softened butter with 1 tbsp Green Seasoning, 1 tbsp Garlic Paste, 2 tbsp Tropical Zinger Dry Rub, a pinch of salt, and a pinch of fresh cracked pepper.

  Mix thoroughly until all ingredients are evenly distributed and the butter is uniform in color.

 

Phase 2: Cook Day

3. Butter Application & Spitting

  Remove the turkey from the fridge. Wipe off any excess salt on the skin using a paper towel.

  Take generous dollops of the Compound Butter and push it into the cavity you created under the skin. Try to distribute it evenly over the breast and thigh meat. Check here for other compound butter recipes from me.

  Use the remaining excess butter and wipe it all over the exterior skin of the turkey.

  Secure the turkey onto the rotisserie spit, making sure it is balanced for a smooth spin.

4. Fueling the Grill

  Set up your Weber Kettle for indirect heat, typically placing the coals on either side of the center.

  Light your fuel: 2 handfuls of oak lump charcoal. Once lightly ashed over, pour over the 20 B&B briquets.

  Add your 2 hickory wood chunks right before placing the turkey on.

  Target a cooking temperature between 350–375°F (use a high-quality external thermometer to track temps). If you don't own a wireless thermometer, here's what you can do; After the first hour of cooking, check the breast temperature in the thickest part. After another 30 minutes, check again. You should be able to estimate when next to check your temps so you don't overcook the breast meat. The dark meat is usually very well cooked at this time. FEAR NOT! They wont dry out even if they are over 180 degrees Fahrenheit.

5. Rotisserie Cooking

  Place the spit over the coals, start the motor, and let it spin!

  Lightly dust the rotating turkey with a final layer of the Tropical Zinger Dry Rub for maximum flavor and color.

  Cook until the internal temperature of the thickest part of the breast meat reads 155°F. (This usually takes about 1.5–2 hours, depending on your grill temperature and turkey size).

6. Rest, Carve, and Serve! 

  Once the turkey hits the target temperature, remove it from the grill and carefully take it off the spit.

  Crucially, tent the turkey lightly with foil and let it rest for a minimum of 15 minutes. This allows the juices to redistribute, ensuring a tender, moist result. The carry-over heat will raise the internal temperature to a safe 160–165°F.

  Carve and prepare for a burst of flavor!

🥳 Happy Thanksgiving!

This rotisserie turkey is a game-changer. The Tropical Zinger Compound Butter melts directly into the meat, ensuring deep flavor and unbelievable juiciness, while the rotisserie creates that perfectly crispy, golden-brown skin. Enjoy!