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.
Rotisserie cooking is one of the best ways to achieve tender juicy turkey breast full of flavor. But nailing the right timing is key for rotisserie success. Follow this complete guide to learn how long to cook a boneless turkey breast in the rotisserie along with helpful tips and techniques.
Benefits of Rotisserie Turkey Breast
Choosing to rotisserie-cook boneless turkey breasts offers great advantages:
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Self-basting as it rotates, keeping the meat incredibly moist.
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The convection heat cooks the breast evenly for ideal texture.
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Infuses great smoky, savory flavor when using wood chips.
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Rotating movement allows excess fat to drip away for healthier eating.
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Hands-off cooking that gives you time for side dishes
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Perfect portions for smaller gatherings rather than a whole bird.
Average Rotisserie Cooking Time
The cooking time can vary slightly based on size, but the general rule of thumb for boneless turkey breast is:
- 20-25 minutes per pound at 325°F
So for a 3 pound breast, the approximate cooking time would be 60-75 minutes.
Always use a meat thermometer to confirm the breast reaches 165°F at the thickest part once done.
Factors That Affect Cooking Time
Several factors can increase or decrease the cooking time, including:
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Turkey breast size – A larger breast will take more time.
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Bone-in or boneless – Boneless cooks faster than bone-in.
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Brined or unbrined – Brining adds moisture so may cook faster.
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Rotisserie temperature – Higher heat reduces cook time.
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Distance from heat – Further from heat source increases time.
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Outdoor ambient temp – Cooler temps increase cook time.
Step-By-Step Rotisserie Method
Follow these steps for perfect rotisserie turkey breast:
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Prep: Pat dry, tuck wings, truss with twine.
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Season: Rub with olive oil, then coat with spices, herbs, marinades.
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Preheat: Heat rotisserie to 325°F.
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Cook: Roast approximately 20-25 minutes per pound.
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Check temp: Breast is done at 165°F.
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Rest: Let sit 10 minutes before slicing.
Rotisserie Cooking Tips
Use these pro tips for the best results:
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Cook 2 small breasts rather than one large for more even cooking.
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Truss breasts tightly so they cook evenly without drying out.
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Put a drip pan underneath to catch juices for basting and gravy.
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Baste every 30 minutes with melted butter, olive oil or poultry stock.
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Add wood chips such as apple or cherry for smoky flavor.
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Use an instant read thermometer to check temperature.
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Tent with foil if browning too quickly.
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Allow to rest before carving for juicier meat.
Common Rotisserie Turkey Questions
How do I know when the turkey breast is done?
Use a meat thermometer to check for 165°F at the thickest section. The juices should run clear with no pink color.
Can I stuff a boneless turkey breast?
It’s difficult to stuff a boneless breast. Instead, cook your favorite stuffing in a baking dish alongside the rotisserie turkey.
What if my turkey breast is dry and overcooked?
Ensure you are basting frequently and removing from heat at 165°F. Also brine breasts beforehand for extra moisture and juiciness.
Should I truss my boneless turkey breast?
Yes, trussing is important to secure the breast for even cooking. Tie kitchen twine around the thickest part of the breast.
Can I use a countertop rotisserie?
Absolutely! Countertop rotisseries work just as well as oven rotisseries for cooking turkey breasts.
Satisfy with Savory Rotisserie Turkey
For your next meal, impress your guests with juicy, flavorful rotisserie turkey breast. With the proper timing, preparation and technique, you can achieve tender perfection. Use this complete guide to master the rotisserie turkey breast with confidence.
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 to cook boneless turkey breast on rotisserie?
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.
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.”