Rotisserie Turkey Breast, Dry Brined DadCooksDinner
Turkey Breast on the spit. Cook the Turkey to 160°F: Put the spit on the grill, and turn on the rotisserie motor. Cook with the lid closed. It should take 1 ½ to 2 hours, depending on the size of the breast. My 7 pound breast was done in 1 hour and 50 minutes.
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Tie the wings and legs to the body to prevent flopping. Be sure the neck skin is pulled back and caught under string or skewered back. Place one spit prong on a spit. Insert the spit from the neck to the tail. Insert the second spit prong and secure it tightly. For the most secure balance, position one prong at a right angle to the other prong.
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Let turkey stand at room temperature for 30 minutes. Preheat oven to 325 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread lemon slices into the prepared baking dish. In a small bowl, combine butter, garlic, thyme, sage and rosemary. Dry turkey thoroughly with paper towels.
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To start, preheat your rotisserie oven to 325°F (165°C). This temperature ensures that the turkey breast cooks evenly and retains its juiciness. Assemble the spit securely, making sure it is centered for balanced cooking. Position the drip tray beneath the turkey breast to catch any drippings and prevent flare-ups.
OVEN ROASTED TURKEY BREAST RECIPE + WonkyWonderful
Rotisserie grill the turkey. Put the spit on the grill, start the rotisserie motor spinning, and cook with the lid closed. Cook until the turkey reaches a temperature of 150°F in the thickest part of the breast, and then add four minutes of cooking time. This should take about 1 hour and 45 minutes for an 8 pound breast.
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Pour the water into the container. Add the salt and sugar and stir until they dissolve. Submerge the turkey breast in the brine and refrigerate for at least 1 hour, preferably 4 to 8 hours. Spit the turkey breast: One hour before cooking, remove the turkey breast from the brine and pat dry with paper towels. Discard the brine.
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Preheat the rotisserie grill to 300F. In a microwave-safe bowl, combine the butter, kosher salt, garlic, and herbs. Microwave the ingredients on high for about one minute or until the butter fully melts. Remove the bowl from the microwave oven. Stir the mixture and set aside for five minutes.
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Cook until the turkey breast reaches 150°F in its thickest part (about 1 ¾ hours), then add 5 minutes more cooking time. Carve and serve: Remove the turkey from the grill and remove the spit from the turkey. Brush with one last coat of glaze, then let the turkey rest for 15 minutes before carving.
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Consider brining the turkey breast before seasoning to enhance juiciness and flavor. Use a brine solution of water, salt, sugar, and aromatics for 8-12 hours. Rinse the breast thoroughly before seasoning to avoid over-salting. Preheat your rotisserie to a medium-high heat of around 375°F.
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Roast Turkey Breast Recipe
Work the skin loose from the breast, being careful not to tear it, and rub 1 tablespoon of spices directly on the breast meat, under the skin. Sprinkle the rest of the spices over the outside of the turkey. Prepare the grill: Set your grill up for rotisserie cooking at medium heat, roughly 350°F.
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Prepare the rotisserie grill by removing grate and placing a drip pan in the center. The pan should be big enough to hold the turkey itself. Light the grill and let it heat up. If using a charcoal grill, make a medium fire around the drip pan. With gas, turn the burners to medium, but generally follow the manufacturer's instructions.
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Recipe: http://dadcooksdinner.com/2015/11/rotisserie-turkey-breast-with-basic-wet-brine.html/Adapted from my rotisserie cookbook: http://dadcooksdinner.com/b.
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Grill the turkey on the rotisserie, keeping the lid closed, until the turkey breast reads 165º F internal with an instant-read thermometer, approximately 2 1/2 to 3 hours. Add unlit briquettes every hour, if needed, to keep the temperature up. When cooked, remove from the grill, and remove the forks and spit. Carve and serve.
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1. Dry brine the turkey breast. Eight hours to 1 day before it is time to cook, pat the turkey breast dry with paper towels. Cut the extra skin away from the neck. Check inside the neck cavity, and discard any big pieces of fat. Coarsely grind together the peppercorns, fennel, coriander, and red pepper flakes, then stir in the salt.
Rotisserie Turkey Breast with HoneyBourbon Glaze DadCooksDinner
Instructions. Prepare your grill with a rotisserie attachment. Preheat a 3 burner grill on high. Remove the neck and giblets from the turkey, rinse and pat dry with paper towels. In a medium sized bowl, mix the butter and chopped fresh herbs with the salt, pepper, and paprika until well combined.
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If grilling with the rotisserie ring, be sure to set the counterweight to the side opposite of the breast meat. This helps balance out the turkey and reduces stress on the rotisserie motor. For a 14 pound turkey, figure about 2 to 2 ¼ hours of grilling, when the deepest part of the thigh reads 170 F with an instant read thermometer or iGrill.