Rotisserie Boneless Turkey Breast Recipe

Rotisserie Turkey Breast with Spice Rub

WEBAug 18, 2011 · Work the skin loose from the breast, being careful not to tear it, and rub 1 tablespoon of spices directly on the breast meat, under …

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1. In a small bowl, mix the paprika, coriander, cumin, black pepper, mustard powder and salt. Rub 1 tablespoon of the spices in the big cavity. Work the skin loose from the breast, being careful not to tear it, and rub 1 tablespoon of spices directly on the breast meat, under the skin. Sprinkle the rest of the spices over the outside of the turkey.
2. Set your grill up for rotisserie cooking at medium heat, roughly 350°F. For my Weber Summit, this means turning the two outer burners (burners 1 and 6) to medium, and turning the infrared burner to medium. Then I put my drip pan in the middle, over the unlit burners.
3. If there is loose skin on the turkey around the wings and the neck, trim it away. Skewer the turkey on your spit, running the prongs under the belly of the bird, so you don’t pierce the meat on the breast.
4. Put the spit on the grill, start the rotisserie motor, and cook with the lid closed. (If you are using an infrared rotisserie burner, shut it off after the turkey is browning nicely, about 30 minutes.) It should take about 1 1/2 hours to cook, depending on the size of the breast. It’s better to go by temperature, though – you want the breast at the thickest part to read 150°F to 155°; start checking after an hour of cooking.

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Rotisserie Turkey Breast with HoneyBourbon Glaze

WEBOct 8, 2015 · Cook until the turkey breast reaches 150°F in its thickest part (about 1 ¾ hours), then add 5 minutes more cooking time. Carve and …

1. Eight hours to 1 day before it is time to cook, pat the turkey breast with paper towels. Cut the extra skin away from the neck. Check inside the neck cavity and discard any big pieces of fat. Gently work the skin loose from the turkey breast, starting from the back of the bird, and rub 1 teaspoon of the salt directly on the breast meat. Pull the skin back into place, then sprinkle the rest of the salt all over the turkey breast, inside and out. Put the turkey breast in a baking dish and let it rest in the refrigerator, uncovered, overnight or up to 24 hours.
2. One hour before cooking, remove the turkey breast from the refrigerator. Skewer the breast on the rotisserie spit, securing it with the spit forks. Let it rest at room temperature until it is time to cook.
3. Set up the grill for indirect medium heat (325° to 350°F), with the drip pan in the middle of the grill and the heat on the sides. (Split the charcoal into two piles on the sides, or turn on the burners on the edges the grill; see the Charcoal Grill Setup and Gas Grill Setup chapters for more details). Add the smoking wood to the fire right before adding the turkey breast.
4. While the grill is heating, stir together the honey, bourbon, and cayenne in a small saucepan. Simmer over medium heat until reduced by half, about 5 minutes. Remove from the heat.

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