rotisserie turkey breast recipe
320kcal
Ingredients
- Turkey breast bone-in or boneless – 3–5 pounds
- Olive oil or melted butter – 2–3 tablespoons
- Salt – 1–2 teaspoons
- Black pepper freshly ground – 1 teaspoon
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Paprika optional – 1 teaspoon
- Fresh herbs rosemary, thyme, sage, finely chopped – 1–2 tablespoons
- Lemon zest optional – 1 teaspoon
- Lemon juice optional – 1–2 tablespoons
Equipment
- Rotisserie or grill with rotisserie attachment
- Rotisserie spit and forks
- Meat thermometer
- Basting brush
- Kitchen twine
- Drip pan
- Carving knife
Method
- Thaw the turkey if frozen and pat dry with paper towels.
- Rub the turkey with olive oil or melted butter. Season with salt, pepper, garlic powder, onion powder, paprika, and chopped herbs. Optional: add lemon zest and juice for extra flavor.
- Truss the turkey breast with kitchen twine for even cooking.
- Preheat your rotisserie or grill to 325–350°F (160–175°C) and place a drip pan underneath.
- Secure the turkey on the rotisserie spit, ensuring it is balanced.
- Cook while rotating: Bone-in 1.5–2 hours, Boneless 1–1.5 hours. Check internal temperature: 165°F (74°C).
- Baste with melted butter or pan juices every 30 minutes.
- Remove from rotisserie and let rest 10–15 minutes.
- Carve against the grain and serve with your favorite sides.
Notes
- Dry the turkey thoroughly to achieve crisp skin.
- Use a meat thermometer to ensure proper internal temperature.
- Drippings can be used to make gravy.
- Flavor variations include herb-based, citrus, spicy, or sweet glazes.
- Store leftovers in an airtight container: 3–4 days in the fridge, or up to 2 months in the freezer.
