How To Make Rotisserie Turkey Breast

080808-203131_Lg

I love my rotisserie. Love love love love LOOOOOOOOOVE my rotisserie. I’ve only used it twice so far, and already I’m getting the hang of it. I just made, without a doubt, the most perfectly cooked turkey it has ever been my pleasure to chew on.

There’s some big ol’ hunks of beef and pork that have a date with my rotisserie in the near future. But for now I’ve got the how-to for turkey breast. This would go pretty much the same for a whole turkey if you’ve got a much larger grill than mine. The breast in the picture above is about as big as I can fit.

Ingredients

080808-183810_Lg1 turkey breast

kosher salt and fresh-ground black pepper

Directions

I’d really like to be using a whole turkey here. I’m a dark meat fan myself. But it just wouldn’t fit, so a breast it is. I only learned a couple of years ago that you could get a breast, pre-cut and shrink wrapped right next to the whole turkeys.

080808-183945_Lg

It’s really convenient, but they inject the breast with up to 15% extra fluid. Which you have to pour out of the bag once you cut it open.

080808-184053_Lg 080808-184107_Lg

Then rinse it and pat dry with some paper towels.

080808-184229a_Lg 080808-184552a_Lg

Unlike a whole turkey, this cut is open on one side. I really wanted to run the spit through the meat, but the breastbone is in the way. I tried punching a hole through it, right where you see my thumb, but there’s no way.

080808-184800a_Lg

So I had to be extra careful with the forks to make sure I secured the breast well. Same routine with the thermometer probe as when I did the chicken. In this case I was able to put the probe into the thick part of the breast.

080808-190641_Lg

Unlike the chicken, there are no wings or legs to truss up. But there will still be loose edges where they were cut off.

080808-190731_Lg

Instead of the thread I used last time, which burned off, I tried toothpicks. One at each opening, to keep the loose pieces tucked up under the forks, looked like it should do the trick.

080808-190828_Lg 080808-191009_Lg

Just like I did with the chicken, I put the turkey on the grill with no seasoning, then added salt and pepper once the bird started giving up some liquid.

080808-192315_Lg 080808-192446_Lg

After 25 minutes, the skin was starting to show a little color.

After an hour, it looked good enough to eat. But the thermometer showed 155°, another 10 degrees to go.

Another 10 minutes and the alarm went off. Isn’t this just a thing of beauty.

080808-203131_Lg

Yeah, I know you already saw that one up top. But I could look at it all day. As a matter of fact, I think I’m going to set the high-resolution version as my desktop.

Reminder: The spit will be hot. Use a heavy-duty mitt to help lift it out.

080808-203231_Lg

The toothpicks held up much better than the thread.

080808-204358_Lg

Here are the carving directions I mentioned with I did the chicken. Start by slicing down along one side of the breastbone as far down as you can.

080808-205140_Lg

Then in from the side at the bottom of the breast.

080808-205217_Lg

You should be able to remove the entire half of the breast in a single piece. (I told you it was easier than it sounded when I tried to explain without the pictures.)

080808-205409_Lg

About this time I started to feel like I was being watched.

080808-205545_Lg

The feeling grew.

080808-205925_Lg

And grew.

080808-210021_Lg

Man, everybody wanted to get their teeth into this.

Once the breast is off, slice it as thin as you can across the grain.

080808-210051_Lg

Serve with the mashed roasted potatoes and some fresh-cut chives from the garden.

080808-210759_Lg

And that’s it.

Tip Jar

Like what you see? Buy me a drink.