This rotisserie turkey is the Ferrari of turkeys. Its the king/queen of all turkeys. Once you try it, youll know what I am talking about. The meat is perfectly cooked in every part of the bird; the breast meat is flavored inside-out, buttery-tender, and exceptionally juicy. The skin is unbelievably crispy and delicious. And the tantalizing garlic and herb flavor will blow your mind. Your neighbors will be drooling while you are cooking it.
I used to brine whole turkeys to keep the meat moist, but that changed once I tried injecting them with garlic and herb-infused butter. It was a revelation! Brining works great for turkey meat until you try this method. Once you do, there is no going back. Its much quicker than brining, requires a lot less prep work, and the results are much better, in my opinion. You get a tastier and juicier turkey much faster. Isnt that the goal? I now make all of my turkey recipes using this method: oven roasted turkey, roasted turkey breast, etc.
Rotisserie turkey breast is a delicious and easy way to cook turkey, but knowing how long to rotisserie it is key for optimal results. With the right technique, you can achieve a juicy, flavorful turkey breast with crisp, golden skin using your rotisserie grill or smoker.
Factors That Affect Cook Time
Several factors impact how long it takes to rotisserie a turkey breast
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Size – A 6-8 pound bone-in turkey breast will take 1-2 hours to cook through. Larger breasts over 8 pounds may need up to 2.5 hours.
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Temperature – Cook the breast to an internal temperature of 165°F. Monitor with an instant read thermometer.
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Indirect heat – Cook using indirect heat around 325-350°F. Direct high heat causes the exterior to overcook.
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Basting – Regularly basting the breast with butter broth or sauce keeps it moist and promotes browning.
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Brining – Soaking the raw breast in a saltwater brine hydrates it so it retains moisture Brined breasts cook faster.
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Stuffing – Stuffed breasts take longer since heat must penetrate the center Add 30-45 mins to the cook time.
Step-by-Step Rotisserie Cooking Times
Follow these time estimates when rotisserie cooking a 6-8 pound bone-in turkey breast:
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15 minutes – Remove turkey breast from fridge and allow to come to room temperature
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10 minutes – Prepare and light grill for indirect cooking at 325-350°F
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5 minutes – Pat turkey dry and coat with oil, herbs and spices
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5 minutes – Skewer breast on rotisserie rod and attach to grill
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15 minutes – Sear breast over direct high heat to brown skin
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1 – 1 1⁄2 hours – Rotisserie cook using indirect heat, basting regularly
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10-15 minutes – Brush breast with glaze during last 15 minutes if desired
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15 minutes – Remove breast from grill and allow to rest before carving
Total Time: 1 3⁄4 – 2 hours
So for a 6-8 pound bone-in turkey breast, rotisserie cook for about 1 3⁄4 – 2 hours, until it reaches 165°F. Rest, then slice and serve.
Tips for Maximizing Juiciness
To keep your rotisserie turkey breast extra juicy:
- Brine the breast in saltwater for 2-12 hours before cooking
- Truss the breast to hold shape if boneless
- Cook to 165°F, not over. Let rest 15 minutes before carving.
- Baste every 30 minutes with broth, butter or oil
- Add a drip pan under the breast to catch juices
- Wrap breast in foil if exterior browns too quickly
- Inject breast with broth if very large or stuffed
Recipe Ideas
Some delicious spice rubs and wet brines to try for your next rotisserie turkey breast:
Spice Rub Ideas
- Smoked paprika, coriander, cumin, black pepper, mustard powder
- Rosemary, thyme, sage, garlic, lemon zest, salt
- Brown sugar, chili powder, cayenne, cumin, salt
- Jerk seasoning – Allspice, thyme, garlic, onion, habanero
Wet Brine Ideas
- Salt, brown sugar, peppercorns, herbs
- Apple cider, orange juice, maple syrup, cinnamon
- Soy sauce, ginger, garlic, brown sugar
- Beer or wine, onions, garlic, bay leaves
With the right technique and target internal temperature, you can achieve amazingly juicy, flavorful turkey breast on your rotisserie grill or smoker in around 1 3⁄4 – 2 hours for a 6-8 pound breast. Brining, basting and resting are key! Adjust cook times up or down for larger or smaller breasts.
Frequently Asked Questions
How many hours per pound of turkey breast?
A very frequently asked question around turkey is: how long to cook a turkey breast per lb? The answer is simple!
20 minutes per pound at 350 degrees Fahrenheit.
How long to reheat 3 lb turkey breast?
TO REHEAT COOKED TURKEY BREAST AFTER REFRIGERATION Preheat oven to 325*. 2. Place the Turkey Breast in a shallow pan with a small amount of liquid (water or turkey drippings) 3. Cover in foil and heat approximately 15 minutes per pound, until the internal tem- perature reaches 160*.
How long does it take to cook a turkey on the grill rotisserie?
05 Set the spit in place, turn on the rotisserie motor, and let the turkey rotate over indirect medium heat, with the lid closed, until the internal temperature reaches 170o to 175oF in the thickest part of the thigh (not touching the bone), 21⁄4 to 21⁄2 hours.
Garlic and herb butter
This is what makes this rotisserie turkey so awesome. Making infused garlic and herb butter is quick and easy; just mix some herbs, pepper, and salt with melted butter and let it infuse for 5 minutes. But you absolutely must use fresh herbs. Dried herbs will not give you the same results! Only fresh!
Which herbs to use is an excellent question. Ive tried many, and the ones I absolutely love are sage and rosemary. They are so aromatic! I also add parsley. Sometimes, I use cilantro when I have it on hand.
My method for making rotisserie turkey
First and foremost, I spatchcock the turkey. This way, the turkey cooks a bit faster and more evenly. I also like how it crisps up on both sides this way. Sure, its harder to cook a spatchcocked turkey, but its doable. If your rotisserie setup cant accommodate this, skip spatchcocking and rotisserie your bird as is. You will still get excellent results.
Next, I lift the breast and thigh skin, creating pockets (see the video below). Using a kitchen meat injector, I inject the meat under the lifted skin with the infused butter, then fill the pockets with the strained garlic and herb mixture.
My concern was that butter would ooze out during cooking and cause flare-ups and excessive smoking, but that hasnt been the case. I believe this is because I made the injections under the skin, and the entry points were covered with the garlic and herb mixture.
Finally, the turkey is cooked over direct heat at around 300F in my Big Green Egg fitted with a Joetisserie. This setup is just big enough to accommodate a 12-lb spatchcocked turkey. Your setup may differ from mine; your rotisserie may have a heat source on the side instead of a bottom, but that shouldnt matter.
The bird is done when the breast meat reaches about 160F – 165F, while the legs and wings hit 185F – 190F.
This rotisserie turkey is an eye candy. When you pull it off the grill, you will be very tempted to start ripping pieces off it and devouring them straight away. I dont blame you. But let the bird rest for 5-10 minutes before cutting it up. Let those meat fibers relax again and re-absorb some of the juices.
