Rotisserie Turkey
Turkey on a Tuesday? Sure, why not? We were recently hungry for turkey but since we did not have a crowd we did not need an entire turkey. Our local grocery carries bone-in turkey breasts. We wanted to rotisserie it outside as it was a beautiful day. We love the moistness from a rotisserie and the juices it drips for a gravy.
We actually brined it overnight before roasting it the next afternoon. Brining is very easy and helps ensure the turkey turns out deliciously moist.
Since we had a nice cavity to work with, we stuffed with aromatics to help infuse into the juices
We are fortunate that we have a rotisserie feature on our outdoor grill. Long before this, years ago, we actually had an old freestanding rotisserie.
The juices capture while the turkey is cooking to help add to a gravy. Look, how, over the course of an hour that turkey turns so evenly golden. That is one of the best benefits of a rotisserie.
Once the turkey is out, be sure to tent with foil and let it rest before serving. The golden brown color with the seasoning on the skin, makes it extra delicious.
Too much turkey for two but how can you resist? We even skipped the mashed potatoes, and just made a gravy for over the turkey. We teamed it up with cream corn (post soon to follow) and some grilled asparagus. The best part….leftovers to use in other dishes during the week. Hello spring!
Rotisserie Turkey
Ingredients
- 1 4-5 lb turkey breast, bone in
- 1 gallon water
- 1/2 cup brown sugar
- Rind of 1 orange
- 3 sprigs of rosemary
- 1 cup kosher salt
- 1 onion quarter
- 1 garlic head quartered
- 1/2 orange
- 1/2 lemon
- 5 sage leaves
- 7 thyme sprigs
- 1/2 small onion
- 3 cloves garlic; whole
- Salt and pepper
Instructions
- The night before cooking, remove the turkey from the packaging (pull out any packets from the cavity). Rinse turkey with cold water.
- In a bowl or pan large enough to hold the turkey, place at least a gallon of water. There should be enough water to cover the turkey.
- Add the brown sugar, orange rind, rosemary sprigs, salt, onion and garlic to the vessel.
- Then add the turkey. Place in the refrigerator until ready to cook.
- Remove the turkey from the brine. Discard the brining ingredients. Dry the turkey thoroughly.
- Salt and pepper the turkey breast inside and out.
- Stuff with the orange, lemon, sage, thyme, onion and garlic
- Truss turkey
- Rub with olive oil
- Turn grill on high. Turn on rotisserie feature.
- Roast for approximately 1 hours and 20 minutes or until the internal temperature reads 170.
- Remove from the rotisserie. Tent with foil and let rest 10-15 minutes before serving. If desired, place a foil lined pan below the rotisserie to capture the juices for a gravy. Enjoy!
