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 way to cook turkey, but knowing exactly how long to rotisserie it is essential for getting optimal results. With the proper technique, you can achieve a juicy, flavorful turkey breast with crispy, golden skin using your rotisserie grill or smoker. In this comprehensive guide, we’ll cover everything you need to know to rotisserie turkey breast to tender, juicy perfection.
Factors That Impact Cook Time
Several key factors affect how long it takes to rotisserie cook a turkey breast:
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Size – A 6-8 pound bone-in turkey breast takes 1-2 hours to fully cook through Larger turkey breasts over 8 pounds may require up to 25 hours,
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Temperature – Cook to an internal temperature of 165°F, monitored using an instant read meat thermometer.
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Indirect Heat – Use indirect heat around 325-350°F. Direct high heat causes the exterior to overcook.
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Basting – Frequently 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 better retains moisture Brined turkey cooks faster,
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Stuffing – Stuffed turkey breasts take longer since heat must penetrate the center. Add 30-45 mins.
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 let come to room temperature
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10 minutes – Prepare and preheat 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 typical 6-8 pound bone-in turkey breast, rotisserie cook for about 1 3⁄4 – 2 hours, until it reaches 165°F internally. Rest, then slice and serve.
Tips for Maximizing Juiciness
Follow these tips to keep your rotisserie turkey breast extra juicy:
- Brine the raw breast in saltwater for 2-12 hours before cooking
- Truss the boneless breast to hold its shape
- Cook to 165°F, not over. Let rest 15 minutes before slicing.
- Baste every 30 minutes with broth, butter or oil
- Use 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
Flavorful Spice Rub and Brine Ideas
Some delicious spice rubs and wet brines to try with 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
Rotisserie Cooking Basics
Follow these basic guidelines when rotisserie cooking turkey breast:
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Indirect Heat – Rotisserie cook using indirect heat around 325-350°F to prevent burning.
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Basting – Baste every 30 minutes with broth, melted butter or oil to keep the breast moist.
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Temperature – Cook to 165°F internally, monitor with a meat thermometer.
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Resting – Let rest 15 minutes before slicing to allow juices to absorb.
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Carving – Slice against the grain of the meat for most tender results.
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** leftovers** – Store leftovers in fridge for 3-4 days or freeze up to 3 months.
FAQs
How many hours per pound of turkey breast?
Cook for approximately 20 minutes per pound at 350°F.
How long to reheat a cooked turkey breast?
Reheat leftovers in a 325°F oven for around 15 minutes per pound until 165°F.
How long for a whole turkey on a rotisserie?
Cook for around 2 1⁄4 – 2 1⁄2 hours for a 12-15 lb turkey to reach 170°F.
Can you rotisserie a boneless turkey breast?
Yes, truss a boneless breast tightly to hold its shape. Cook time is similar to bone-in.
With the right target internal temperature, technique and cook time, you can achieve incredibly juicy, flavorful results when rotisserie cooking turkey breast. Adjust times up or down for larger or smaller breasts and enjoy your tasty rotisserie-grilled turkey!
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.
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.