Description
Rotisserie Turkey Breast, dry brined with Italian spices. This is a great way to grill a turkey breast on your rotisserie. The dry brine penetrates deep into the meat, seasoning it all the way through, and the Italian spices are a great spice rub for outside of the turkey. If you’re looking for a browned, crisp, and spicy turkey breast, and your grill has a rotisserie, give this recipe a try!
Ingredients
Scale
- 1 (8 pound) turkey breast
- 1 teaspoon black peppercorns
- 1 teaspoon dried fennel seed
- 1 teaspoon coriander seed
- ½ teaspoon red pepper flakes
- 2 teaspoons kosher sal
Instructions
- Dry brine the turkey breast: Coarsely grind the peppercorns, fennel, coriander and red pepper flakes. (I do this in a mortar and pestle, or an electric coffee mill that I dedicate to spice grinding.) Stir in the kosher salt. Gently work the skin loose from the turkey breast, then rub 1 teaspoon of the spices directly on the meat. Arrange the skin so it covers the breast, then sprinkle the rest of the spices all over the turkey breast, inside and out. Put the turkey breast in a baking dish and let it rest in the refrigerator overnight (up to 24 hours).
- Set the grill up for indirect medium heat (400°F): Set your grill up for rotisserie cooking at medium heat, roughly 400°F. For my Weber Summit, I remove the cooking grates to get more clearance. Then I set the outer burners to medium (burners 1 and 6), and turn on the infrared burner and set it to medium. Finally, I put my drip pan in the middle of the grill, over the unlit burners. (See My Rotisserie Basic Technique Post for more rotisserie setup details.)
- Spit the turkey (and maybe truss it): If there is loose skin on the turkey (around the wings and the neck), truss it once, around the wing sockets, and tuck any loose skin under the butcher’s twine. Skewer the turkey on your spit, through the cavity of the breast, pushing the prongs into the middle of the meat to hold it steady.
- Rotisserie grill the turkey to 150°F, about 1 hour 45 minutes: Put the spit on the grill, start the rotisserie motor spinning, and cook with the lid closed. Cook until the turkey reaches a temperature of 150°F in the thickest part of the breast, and then add four minutes of cooking time. This should take about 1 hour and 45 minutes for an 8 pound breast. (Go by internal temperature, though, and start checking the temp after an hour of cooking.)
- Serve and enjoy: Remove the turkey from the spit, and let rest for 15 minutes before carving. I cut the breast halves away from the carcass, then slice them crosswise into ¼" thick slices. Enjoy!
Equipment
Buy Now → - Prep Time: 24 hours
- Cook Time: 1 hour 45 minutes
- Category: Sunday Dinner
- Method: Rotisserie
- Cuisine: Italian