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 a moist, flavorful boneless turkey breast using a rotisserie oven is easier than you think! With some simple preparation and the right techniques, you can have tender, juicy turkey ready for your next meal In this comprehensive guide, I’ll walk you through every step of rotisserie cooking a boneless turkey breast, from seasoning to carving
Benefits of Using a Rotisserie
Rotisserie cooking provides even heating and bastes the turkey in its own juices, resulting in very moist meat. The constant rotation allows the heat to penetrate deep into the thick breast meat. It also creates a beautifully browned exterior as the turkey self-bastes. Cooking on a rotisserie oven frees up oven space compared to traditional roasting.
Picking the Right Turkey Breast
For rotisserie cooking, choose a boneless, skin-on turkey breast between 2 to 4 pounds. Skinless breasts can dry out, so opt for skin-on. Make sure the breast is evenly shaped for balanced rotation.
Prepping the Turkey Breast
- Thaw: Thaw frozen turkey breast in the refrigerator 1-2 days before cooking.
- Trim: Remove any loose skin or large fatty areas.
- Dry: Pat turkey dry with paper towels. Skin should be very dry for best crispness.
- Loosen skin: Carefully loosen skin from meat, without totally detaching it.
Seasoning the Turkey Breast
- Dry brine: Salt and air-dry turkey breast overnight for extra moist meat.
- Wet brine: Soak turkey in a saltwater brine if you want it ultra juicy.
- Apply herb rub: Coat with chopped herbs, garlic, salt and pepper.
- Stuff aromatics: Stuff lemon, thyme, garlic under the skin.
- Marinate: Soak turkey in flavorful marinades for added moisture and taste.
Trussing and Securing the Turkey
Proper trussing ensures even cooking and prevents burning.
- Tuck wings under and tie them in place.
- Use twine to tie breast into a tidy cylindrical shape.
- Thread rotisserie skewer through thickest part of breast.
- Attach securely to rotisserie rack so it won’t spin.
Rotisserie Oven Cooking Times
- Preheat oven to 325°F.
- Cook approximately 15-20 minutes per pound.
- Use a meat thermometer to check doneness – target is 165°F.
- Let rest 15-20 minutes before slicing for juicy meat.
Step-By-Step Rotisserie Turkey Breast Recipe
Ingredients:
- 3 lb boneless, skin-on turkey breast
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
Instructions:
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Dry and Prep Breast: Pat turkey breast dry with paper towels. Loosen the skin from the meat.
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Season Under Skin: Combine olive oil, garlic, thyme, salt and pepper. Gently rub half the mixture directly onto meat under skin.
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Season Outside: Rub remaining olive oil mixture evenly over outside of skin.
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Refrigerate: Cover and refrigerate turkey breast for 30 minutes to marinate.
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Truss Breast: Tuck wings under and tie into place with twine. Tie breast into compact cylindrical shape.
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Attach to Rotisserie: Thread rotisserie skewer through thickest part of breast. Attach snugly to rotisserie rack.
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Cook: Preheat oven to 325°F. Cook for 60-75 minutes until 165°F. Let rest 15 minutes before slicing.
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Carve and Serve: Slice into 1⁄4 inch slices. Serve turkey breast warm.
Be sure to use a meat thermometer to guarantee your turkey breast reaches a safe internal temperature. Follow this simple rotisserie method for foolproof, juicy results every time.
Common Questions
What if my rotisserie oven doesn’t have a skewer?
You can use a poultry roasting rack instead. Place turkey on rack breast-side up and tie into place. Position the rack on the rotisserie spit and proceed as usual.
Can I stuff the turkey breast?
It’s not recommended. Stuffed boneless breasts take much longer to cook, so they tend to dry out on a rotisserie. Keep the seasoning on the surface for best results.
Should I brine the turkey breast first?
Brining keeps the turkey extra moist but is not mandatory. If you have time, soaking in a simple saltwater brine for a few hours will boost juiciness. Avoid complicated brines with sugars which can burn.
What temperature should I cook the turkey breast to?
Cook until the thickest part of the breast reaches 165°F for food safety. Juices should run clear with no pink meat visible. The temperature will rise a bit during resting time.
Can I rotisserie a whole bone-in turkey?
Yes, rotisserie ovens can accommodate small whole turkeys up to 10-12 lbs. Spit should go through the cavity opening. Cook approximately 15 minutes per pound.
What sides go well with rotisserie turkey breast?
Classic options like mashed potatoes, stuffing, roasted veggies and cranberry sauce make perfect complements. Slice breast and serve with savory pan gravy for an easy holiday-style meal.
So try this handy method for rotisserie cooking tender, juicy boneless turkey breast right at home. Let the rotisserie oven do the work for you while you enjoy time with family and friends.
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