By Toby Roberts × Elsy Dinvil of Creole Me Up
A live-fire showstopper that brings tropical brightness, Haitian spice, and smoky depth to your holiday table. The pineapple brine makes the bird juicy and flavorful, the rotisserie builds perfect color and texture, and the potatoes underneath catch every savory drip of goodness.
Ingredients
For the Brine (24 hours)
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12 cups water
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4 cups pineapple juice
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1 cup kosher salt
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1 ½ cups jaggery (or dark brown sugar)
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5 bay leaves
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¼ cup Creole Me Up Sassy Dandin Haitian spice blend
For the Dry Rub
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6 tablespoons kosher salt
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3 tablespoons Sassy Dandin spice blend
For the Cavity
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Peels from 2 oranges and 2 lemons
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1 head garlic, peeled
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1 bunch rosemary
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1 bunch thyme
For the Basting Liquid
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Juice from the 2 oranges and 2 lemons used above
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¼ cup honey
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Neutral vegetable oil (for alternating bastes)
For the Rotisserie Setup
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1 large green cabbage
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2 large onions
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6-8 large Yukon Gold potatoes
Instructions
1. Brine the Turkey
Combine water, pineapple juice, salt, jaggery, bay leaves, and Sassy Dandin in a large pot or brining bag. Stir until salt and sugar dissolve. Submerge the turkey completely and refrigerate for 24 hours.
2. Dry and Season
Remove from the brine and pat completely dry.
Mix the salt and Sassy Dandin; massage it generously over the entire bird, inside and out. Reserve 2 tablespoons for cabbage and potatoes.
Stuff the cavity with citrus peels, garlic, rosemary, and thyme.
3. Prepare the Rotisserie Setup
Drill a hole through the cabbage core and carve a shallow cone from the top to catch all of the turkey drippings. Sprinkle 1 tablespoon of dry rub into the cone.
Skewer the cabbage on your spit, then one onion, followed by the turkey (bottom down), and finish with another onion to lock it in place.
4. Roast Over Charcoal
If not using a vertical charcoal rotisserie, set your grill for indirect charcoal heat around 300–325°F (150–165°C).
Place a drip pan or shallow roasting tray directly below the turkey to catch the drippings.
Roast for about 5 hours total, or until the thickest part of the breast reaches 160°F and the thighs reach 170–175°F.
5. Add the Potatoes
About 2 hours before the turkey is done, toss the Yukon Golds with the remaining dry rub and oil, then place them directly into the drip pan beneath the turkey.
As the bird finishes, the potatoes will slowly roast, basting themselves in the turkey’s smoky, spiced drippings. Stir occasionally for even browning.
6. Baste Regularly
Every 30–45 minutes, baste the turkey with the citrus-honey mixture.
Once the skin begins to tighten and bronze, alternate with a light brushing of vegetable oil for a glossy, crisp finish.
7. Rest and Serve
Remove from the spit and rest the turkey for 25–30 minutes before carving.
Toss the roasted potatoes in any remaining drippings from the pan.
Serve them alongside slices of smoky, juicy turkey — bright with citrus and spice, grounded by the richness of live fire.
Chef’s Notes
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Charcoal: Use Thaan Charcoal for a clean, steady burn — add a few new pieces every 45–60 minutes to maintain heat.
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Optional glaze: Reduce leftover basting liquid into a syrupy glaze and brush over the bird just before serving.
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Pro move: Roast a few extra heads of garlic in the drip pan alongside the potatoes — they’ll caramelize beautifully in the rendered fat.