Spice rubbed rotisserie turkey breast recipe. Quick and full of flavor, thanks to my favorite secret ingredient – Spanish smoked paprika.
- 1 (6 to 7 pound) whole turkey breast
- 2 tablespoons smoked Spanish paprika or sweet paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon mustard powder
- 4 teaspoons Diamond Crystal kosher salt or 2 teaspoons table salt
- Spice Rub the Turkey Breast: 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.
- Prepare the grill: 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.
- Skewer the Turkey Breast: 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.
- Rotisserie the turkey: 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.
- Serve: Remove the turkey from the spit and let rest for 15 minutes before carving. I like to cut the breast halves from the carcass, then slice them crosswise into 1/4″ thick slices for serving.
If you have time, dry brine the turkey breast with the spice rub: Rub with spices the night before, or up to 48 hours before cooking. Wrap the turkey in plastic wrap, and refrigerate until 2 hours before cooking.
- Category: Sunday Dinner
- Method: Rotisserie
- Cuisine: American
Keywords: Rotisserie, Spit Roast, Turkey Breast, Rotisserie Grilling