While Norman Rockwell made mother’s presentation of a large oven roasted turkey great art the reality of taking on a big bird is different.
Think 1½ pounds per guest (enough for healthy eaters and leftovers), cook 15 minutes per pound at 325 degrees.
Serving a dozen guests? That’s 4½ hours of oven time for an 18-pound turkey while juggling side dishes.
And who has the carving skill to slice off what everybody wants, light and dark meat? Drumsticks, good for little kid photos are seldom eaten. Then there’s the mess that ensues.
Perhaps it’s time to discover the perfect partnership of grilling and hands-off cooking. Adding a rotisserie kit to a grill is well worth the money.
Dry rub to season. Try a skin-on boneless turkey breast (often they come with a gravy packet). Add skin-on, bone-in turkey thighs for dark meat and there you have it. For the dressing buy a 32-ounce box of turkey or chicken stock.
As for the hole in cooked turkey breast or thighs, think of it as a gravy well.
Want to break with tradition and skip the turkey or get another use of out the rotisserie? Pork loin and eye-of-round roast are cost friendly, easy to carve and only need baked sweet potatoes or baked Russet potatoes and salad.
1. In a small bowl combine the dry ingredients. Rub 1 tablespoon inside the turkey breast cavity. Gently work the skin loose and carefully rub 1 tablespoon of the rub under the skin and replace it. Sprinkle the remaining rub over the entire breast.
2. Wrap tightly with plastic wrap and refrigerate 48 hours. Remove from fridge 2 hours before cooking.
3. Preheat grill to medium heat, about 350 degrees. Trim any loose skin off the turkey breast. Place on the rotisserie skewer; place prongs under the breast; avoid piercing the breast. Distribute the weight as evenly as possible.
4. Set up the breast over the grill burners. Place a greased aluminum drip pan under the breast and start the rotisserie motor. Close the lid, cook 1 hour, check temperature with an instant read thermometer. At thickest part of the breast it should be 150 to 155 degrees.
5. Remove turkey from the grill and let rest 15 minutes before removing the spit and prongs. Slice and serve. Makes 10 servings.
1. Rinse turkey thighs and pat dry with paper towels. In a small bowl mix together butter, salt, pepper and poultry seasoning.
2. Loosen skin from the thighs and rub some of the butter mixture onto the meat of each. Smooth the skin then run remaining butter over the thighs.
3. Preheat grill to medium heat, about 350 degrees. Skewer the thighs on the rotisserie spit positioned at the middle of the bone, distributing weight evenly as possible. Add a second thigh then secure both ends with the prongs.
4. Place a greased aluminum drip pan under the thighs and start the motor. Close the lid, cook 1 hour and check temperature with an instant read thermometer at the thickest part of the thigh without touching the bone. It should be 170-175 degrees.
5. Remove from grill and let sit 15 minutes before removing spit and prongs. Makes 10 servings.
Cooking boneless turkey breast in a rotisserie oven results in incredibly moist, tender meat with great smoked flavor But to get perfect doneness, you need to know the right cooking time. Here’s a complete guide to how long to rotisserie a boneless turkey breast.
Average Cooking Time
The cooking time for boneless turkey breast on a rotisserie depends on
- Weight – Smaller breasts cook faster than larger ones
- Temperature – Higher heat reduces cooking time
- Browning – Allowing the outside to crisp adds time
On average, plan on cooking a 2-4 lb boneless turkey breast for:
- 60-90 minutes at 300°F
- 45-60 minutes at 350°F
Use these approximate guidelines for common sizes
- 2 lbs: 60-75 minutes
- 3 lbs: 75-90 minutes
- 4 lbs: 90-105 minutes
Determine Doneness
Raw turkey needs to reach an internal temperature of 165°F to be safe to eat.
To test doneness, insert an instant-read thermometer into the thickest part without touching bone. Check temperature after 45 minutes, then every 10-15 minutes until it’s ready.
The breast should rotate to a deep golden brown and juices should run clear when pierced. Let rest 10-15 minutes before slicing.
Tips for Reducing Cook Time
You can shorten the cook time by:
- Cutting into medallions – Halves or slices cook faster
- Flattening to even thickness – Evens cooking
- Spatchcocking – Butterflying opens it up for quick, even cooking
Also cook at a higher temperature, like 350-375°F to reduce time.
Tips for Increasing Cook Time
For more tender, fall-apart turkey, cook low and slow for longer:
- Cook at 250-275°F for added moisture
- Cook a whole 4-6 lb breast rather than smaller cuts
- Leave skin on for protection while cooking longer
- Baste with broth, wine, or oil periodically
- Tent with foil if browning too quickly
Ensuring Proper Technique
Follow these tips for flawless rotisserie turkey breast:
- Use a meat thermometer for accuracy
- Truss turkey tightly so it cooks evenly
- Make sure breast is centered and balanced on the spit
- Cook over a drip pan to catch juices for basting and gravy
- Let rest before carving to retain moisture
Also prep the turkey properly before rotisserie cooking:
- Dry thoroughly and truss into a uniform shape
- Season or marinate as desired
- Refrigerate for 8-24 hours to let flavors permeate
Serving Juicy Rotisserie Turkey
The possibilities are endless for serving flavorful rotisserie turkey breast. Try:
- Sliced on sandwiches with cheese, lettuce, and tomato
- Diced in salads, wraps, tacos, and flatbreads
- Shredded over pizza, nachos, baked potatoes, or tostadas
- In casseroles, soups, pasta, stir fries, and omelets
- Plattered with mashed potatoes, roasted veggies and gravy
Leftover turkey will keep refrigerated for 3-4 days or frozen for 4-6 months.
Common Rotisserie Turkey Questions
Still have questions on rotisserie turkey? Here are some common FAQs:
How long per pound for rotisserie turkey breast?
Figure around 20-25 minutes per pound at 300-350°F.
What temperature to cook turkey breast on a rotisserie?
Cook at 300-375°F, until the thickest part reaches 165°F internally.
Should I brine turkey before rotisserie?
Yes, brining increases moisture and flavor. Brine 8-24 hours in saltwater, broth, or buttermilk.
What if my turkey breast is pink after rotisserie?
If the internal temp is 165°F, it’s safe to eat. Pink indicates undercooking so continue cooking if needed.
How can I prevent a dry rotisserie turkey?
Cook low and slow, baste frequently, brine first, tent with foil to prevent burning, rest before slicing.
Can I rotisserie a whole bone-in turkey breast?
Yes, whole breasts up to 8 lbs cook great. Figure on 18-20 minutes per pound at 300°F.
Juicy Rotisserie Perfection
Cooking boneless turkey breast in the rotisserie is a great hands-off way to get tender, deliciously moist meat. Follow these guidelines on temperature and times so your turkey comes out perfect. In no time, you’ll be an expert on how long to cook turkey breast in the rotisserie for family-pleasing results.
BRINED ROTISSERIE PORK LOIN
¼ cup kosher salt
¼ cup light brown sugar
3 garlic cloves, crushed
1 tablespoon black peppercorns
1 3-pound boneless pork loin
Dry rub
4 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon ground ginger
2 teaspoons garlic salt
1 teaspoon onion powder
2 teaspoons dry mustard
½ teaspoon cayenne pepper
Directions
1. In a large saucepan combine salt, sugar, garlic, bay leaf, peppercorns and 2 cups water. Cook over medium heat until salt and sugar dissolves. Remove from heat, add 4 cups water and cool to room temperature.
2. Place roast in a large container; pour in brine to submerge adding more water if needed to cover. Cover container and refrigerate 8 hours to overnight. Combine dry rub ingredients.
3. Remove roast from brine; dispose of brine. Pat roast dry with paper towels and coat evenly with dry rub. Preheat grill to medium heat, about 350 degrees.
4. Skewer roast onto rotisserie spit; secure with spit prongs. Connect to rotisserie motor, place a greased drip pan under the roast and turn on the motor. Cook 45 minutes to 1 hour basting with pan juices. The roast is done at 145 degrees on an instant read thermometer.
5. Let rest it 15 minutes before removing the spit. Makes 10 servings
How to Rotisserie a Turkey Breast
FAQ
How long does it take a turkey to cook on a rotisserie?
Approximate cooking times for turkey on a rotisserie: 6 to 8 pounds: 3 to 3 1/2 hours; 8 to 10 pounds: 3 1/2 to 4 hours; 10 to 12 pounds: 4 to 5 hours.
How to cook Costco boneless turkey breast?
Cooking and Carving Instructions
Hot Entrees: “Remove product from bag and place in a shallow pan. Add 1/2 cup water. Cover pan with foil. Cook at 350° in a pre-heated oven for approximately 1 hour or until turkey breast reaches an internal temperature of 140° F.”
How long to cook 3 lb butterball boneless turkey breast?
| Turkey breast weight | Cooking time |
|---|---|
| 3 pounds | 90 minutes or 1 hour 30 minutes |
| 4 pounds | 120 minutes or 2 hours |
| 5 pounds | 150 minutes or 2 hours 30 minutes |
| 6 pounds | 180 minutes or 3 hours |