Cooking a whole turkey can be difficult and time consuming. But rotisserie cooking a turkey breast makes for a quick, delicious and easy meal! In this article, I’ll explain everything you need to know about rotisserie turkey breast including preparation, cooking times, seasoning ideas and serving suggestions.
Benefits of Cooking Turkey Breast on a Rotisserie
There are many advantages to cooking turkey breast on a rotisserie instead of roasting a whole bird:
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Cooks evenly and locks in juices: The rotisserie constantly rotates and bastes the turkey in its own juices resulting in very moist, tender meat.
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Saves time: A 3-4 lb breast cooks in only 1-1.5 hours compared to 3+ hours for a whole turkey.
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Easier to season With the breast meat exposed, it’s much easier to apply rubs, herbs and glazes
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Less waste: No cavity to stuff means less prep work, and no need to deal with the carcass after.
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Convenient size: Turkey breast portions are the perfect smaller size meal for 2-4 people.
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Ideal for weeknights: Quick cook time makes turkey breast doable for busy weeknight dinners.
Step-By-Step Guide to Rotisserie Turkey Breast
Follow this simple step-by-step process for rotisserie success:
1. Choose the Right Turkey Breast
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Opt for a boneless, skinless breast between 3-5 lbs. Bones make spitting difficult and skin leads to flare-ups.
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Or use a bone-in breast with skin for added flavor and juiciness. Just be cautious of potential burning.
2. Prepare the Turkey Breast
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Trim excess fat and skin to prevent burning.
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Pat dry and tuck wings under before cooking
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Season all over with herbs, spices, oil, sauces or a marinade.
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Truss tightly with twine to maintain shape and cook evenly.
3. Attach to the Rotisserie
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Skewer lengthwise through the thickest part of the breast.
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Secure snugly to rotisserie rod using forks or per oven instructions.
4. Cook on the Rotisserie
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Cook at 300-325°F using medium indirect heat.
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Cook for 15-20 minutes per pound until internal temp reaches 165°F.
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Baste frequently with pan drippings or marinade.
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Add smoker box for extra flavor.
5. Rest, Carve and Serve
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Let breast rest 10-15 minutes before slicing to retain juices.
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Carve thin slices across the grain.
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Pair with desired sauces and side dishes. Enjoy!
Handy Rotisserie Turkey Breast Tips
Follow these tips for best results:
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Brine the breast overnight for extra moist meat.
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Truss tightly to maintain shape. Center on spit.
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Use a meat thermometer for accurate doneness.
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Start checking temp after 1 hour. Don’t overcook.
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Let rest before slicing to allow juices to redistribute.
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Save bones for making turkey stock.
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Refrigerate leftovers within 2 hours. Reheats great!
Flavorful Seasonings for Rotisserie Turkey Breast
The rotisserie cooking method really locks in flavors, so take advantage by trying these tasty seasoning ideas:
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Herb rub – Rosemary, thyme, sage, garlic, salt, pepper
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Spice rub – Chili powder, cumin, paprika, garlic, brown sugar
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Citrus marinade – Orange juice, lime, garlic, cilantro
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Asian marinade – Soy sauce, sesame oil, ginger, garlic
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Barbecue sauce – Sweet and tangy or bold and spicy
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Pesto – Basil, pine nuts, garlic, olive oil, lemon
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Brine – Salt, sugar, spices for moist flavorful meat
Serving Suggestions for Juicy Rotisserie Turkey
Slice up the tender rotisserie turkey breast and serve in fun ways like:
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Turkey sandwiches with cranberry sauce and stuffing
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Turkey tacos with avocado and pepita salsa
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Turkey salad with grapes, pecans and poppyseed dressing
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Lettuce wraps with turkey, hoisin sauce and slaw
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Turkey panini with brie, arugula and peach chutney
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Turkey fried rice with scrambled eggs and vegetables
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Turkey enchiladas with beans, corn and queso fresco
The possibilities are endless for enjoying the carved turkey meat in soups, salads, sandwiches, bowls and more!
Rotisserie an Ideal Method for Cooking Turkey Breast
As you can see, rotisserie cooking is a quick and convenient method that results in deliciously juicy, evenly cooked turkey breast. The spinning and self-basting allows the meat to turn out incredibly moist and tender. While whole turkeys have their place at holidays, rotisserie turkey breasts make for a perfect fast weeknight dinner. With the right preparation, cook times and seasonings, you can enjoy all the great flavor and juiciness of rotisserie turkey right off your own grill or oven. Give it a try – your family will love it!
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Rotisserie boned and rolled turkey
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2 hours 20 minutes
- 640g (1.41 lbs) fine salt
- 8g (0.28 oz) thyme
- 20g (0.71 oz) marjoram
- 50g (1.76 oz) savoury
- 40g (1.41 oz) rosemary
- 30g (1.06 oz) basil
- 50g (1.76 oz) garlic cloves
- 16g (0.56 oz) black peppercorns
- 10g (0.35 oz) dry lavender
- 10kg (22.05 lbs) turkey
- reserved brined crown
- 2 tsp rosemary, finely chopped
- 1 tsp savoury, finely chopped
- 2 tsp oregano, finely chopped
- ½ tsp basil, finely chopped
- ½ tsp dry lavender, finely chopped
- 1 tsp fine salt
- butcher’s strings
- turkey carcass (wings, legs, bone)
- 1 litre chicken stock
- 1 white onions, cut into quarters
- 2 carrots, cut in half
- 4 sticks celery
- 3 cloves garlic, peeled and roughly chopped
- 10g (0.35 oz) sage
- reserved roasting juices
To brine and prep the turkey
To prep and cook the brined crown
For the gravy
- Place the salt on a large pan along with 8 litres (2.11 gal) of water. Bring to the boil to dissolve the salt, then remove from the heat and cool to 40°C (104°F). Add the herbs and aromatics, and once completely cool, cover and place in the fridge overnight.
- To prep the whole turkey, start by removing the legs and wings. Remove the breast from the crown being careful to keep the skin in one piece (you could ask the butcher to do this for you). Set the legs, wings and carcass aside for use in making the gravy. Remove the brine from the fridge, and strain into a very large container. Place the turkey crown into the brine and keep in the fridge for 14 hours. Remove and rinse under cold, running water for 1 hour. Drain and pat dry with kitchen paper.
- To prep the brined crown, finely chop all the herbs and mix with the salt. Open out the crown and sprinkle the herb mix evenly over the meat. Roll the crown up ensuring the turkey stays even in size, then tie the crown at 2cm (0.79 in) intervals with butcher’s string along the roll.
- On the HUB™ or FUSION™ spit, attach your turkey using the forks. Ignite the grill and when coals are ready, place the bird on the top setting. Begin the spit and monitor the heat (topping up with coals as needed). A surface temperature on the bird of around 70°C (158°F) should be maintained. Once the core of the crown reads 65°C (149°F) on a probe thermometer, top up the coals one last time and lower the bird to the lowest setting to colour and crisp the skin.
- Remove bird from the spit and rest for 10 minutes before carving. Reserve the juices for the gravy.
- In the meantime, make the gravy. Remove the skin from the legs and wings and discard. Debone the legs and slice into 2-3cm (0.79 in – 1.18 in) thick pieces. Chop the wings into smaller pieces.
- Preheat the oven to 220°C (428°F) and spread all the chopped bones and meat out onto a roasting tray. Roast until brown and caramelised. This may need to be done in batches. Do the same with the vegetables.
- Place all the roasted bones and vegetables into a large pan along with the chicken stock and 1 litre (33.81 fl oz) water. Simmer for 2 hours, skimming the fat regularly. Strain through a sieve, then return the stock to a clean pan. Add any roasting juices reserved when carving the turkey. Reduce the gravy over high heat until a light gravy consistency is reached.
This is an Everdure Recipe.
How to Rotisserie a Turkey Breast
FAQ
How long will it take to rotisserie a turkey breast?
Place turkey on rotisserie and cook over medium heat until instant read thermometer registers 155°F in thickest part of the breast, 2 to 3 hours.
Is a turkey good on a rotisserie?
If you are planning to wow your guests at your next holiday gathering, look no further than the rotisserie. There is nothing more tasty than a dizzy turkey. Prepare the grill for indirect medium high heat, 350-400 F.
Can you buy already cooked turkey breast?
Butterball oven-baked turkey breasts are a fully cooked, hassle-free turkey option that offers easy preparation, less mess, rich flavor and a shorter cooking time.