How to Spit Roast a Turkey for Christmas – A Step-by-Step Guide

Author: Sasha Halabi  Date Posted:16 November 2025 

Whole turkey cooked on a parrilla using a spit kit, served on a wooden board with grilled vegetables.

Looking to take your turkey game up a notch? This Christmas, don’t just roast it in the oven, take it outside and let the Flaming Coals Parrilla Grill with Spit Rotisserie Kit elevate your cooking. Spit-roasted turkey brings that juicy meat, crispy golden skin, and a smoky flavour that everyone loves. Now with the Parrilla Grill and Spit Rotisserie Kit, it’s easier than you think.

This recipe uses a 4.5 kg turkey, which cooks quickly without sacrificing the delicious spit-roast flavour. Infused with garlic herb butter under the skin and paired with smoky grilled veggies, this meal will make any Christmas gathering unforgettable. Plus, with minimal prep, you’ll have more time to enjoy your BBQ with friends and family.

The Story Behind This Cook

Spit-roasting a turkey isn’t just about cooking meat, it’s about creating an experience. The beauty of spit roasting is the even heat distribution that gives you that perfect golden skin and succulent meat. On top of that, the Flaming Coals Parrilla Grill with Spit Rotisserie Kit adds a touch of authenticity to your outdoor cooking.

While turkey is traditionally roasted in the oven, cooking it on the spit gives it that smoky, charred flavour you just can’t replicate inside. We chose a smaller 4.5 kg turkey to keep cook times short, but feel free to scale it up if you’re cooking for a crowd. The garlic butter rub keeps the meat tender and flavourful, while grilling the veggies alongside the turkey ensures everything has that perfect 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)
  • 1 x Atomic stuffing (or your own)
  • Salt and pepper to taste

Raw turkey prepared on a wooden board with bowls of stuffing and Flaming Coals seasoning in the background.

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.

Hands rubbing herb butter under the skin of a raw turkey on a wooden board.

 

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.

Raw turkey stuffed and coated with herb butter on a wooden board, ready for cooking.

 

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

Raw stuffed turkey mounted on a rotisserie spit over hot charcoal on a Flaming Coals Parrilla grill.

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.

Turkey roasting on a rotisserie spit over charcoal on a Flaming Coals Parrilla grill with grilled vegetables beside it

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.

Grilled vegetables cooking over charcoal on a Flaming Coals Parrilla while a spit-roasted turkey turns above.

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? Check out our Facebook Flaming Coals BBQ Community Group. We’d love to hear from you!

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