Herb Rotisserie Turkey Breast Recipes

HERB-ROASTED TURKEY BREAST

Steps:

• Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
• In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
• Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

HERB ROTISSERIE TURKEY BREAST

Steps:

• 1. Mix vegetable broth, kosher salt and brown sugar. Heat on stove until salt and brown sugar are dissolved. Remove from heat and cool.
• 2. Place turkey in a stockpot and add vegetable stock mixture. Add turkey breast to cooled mixture. Finish filling the stock pot with water until turkey breast is covered. Place in refrigerator to set overnight. (When refrigerator space is limited, place in a LARGE zip bag, zip closed and put in a cooler with ice).
• 3. Next morning, mix mustard, lemon juice, extra virgin olive oil, and herbs.
• 4. Remove turkey from brine and pat dry with paper towels. Place garlic cloves and some herb mixture gently under the skin of the turkey breast. Cover the rest of the turkey breast with herb mixture, saving some to baste on turkey while roasting (if you've used most of it on the turkey before roasting, just make up some more of the herb mixture for basting.) Place turkey in a container to marinate several hours or overnight.
• 5. If cooking on a rotisserie, wrap turkey a few times with cooking twine to hold together on the rotisserie. Place turkey on spit and cook on rotisserie at 20 minutes per pound. If roasting, place in a 350 degree oven and cook for 20 minutes per pound. When finished cooking, be sure and let turkey "rest" at least 30 minutes before carving.
• 6. Baste turkey breast with herb mixture about every 30 - 45 minutes of roasting time. The EVOO and paprika will allow the turkey to brown well.
• 7. When finished with slicing your meat off the bone, save the carcass and place in a pan with water and chicken broth to remove the remainder of meat and make some turkey soup. Be sure and save your turkey drippings for some of the most flavorful turkey noodle soup.

ROAST TURKEY BREAST

Steps:

• Preheat oven to 325 degrees. Move oven rack one level below center.
• Carefully separate skin from breast using a large spoon or the handle of a wooden spoon, while leaving outer edges if skin intact (so butter doesn't just seep out).
• In a mixing bowl stir together butter, garlic, thyme, rosemary, sage and season with some salt and pepper.
• Dab chicken dry with paper towels. Rub about half of the butter mixture all over underneath the skin then remaining half over.
• Season all over with salt and pepper.
• Add onion, carrot and celery to a medium roasting pan. Place a roasting rack over veggies if you have one (otherwise you can just place turkey directly over vegetables).
• Place turkey skin side up on rack. Roast in preheated oven until center or thickest portion registers 165 on an instant read thermometer, about 2 to 2 1/4 hours.
• Let turkey rest on a carving board tented with foil for about 10 minutes before carving.
• For the gravy, discard veggies then pour drippings into a fat separator or liquid measuring cup. Measure out 1/3 cup of the fat drippings.
• Heat fat drippings in saucepan over medium heat. Add flour and cook, stirring constantly 1 minute. While whisking pour in broth an any remaining turkey broth drippings.
• Let cook, whisk constantly, until mixture thickens. Season with salt and pepper to taste as needed, thin with more chicken broth as desired.

ROTISSERIE TURKEY

Steps:

• Gather the ingredients.
• Mix together the seasoning.
• Rub over the surface and inside of cleaned and dry turkey. This is best done the night before to let the seasoning permeate the meat.
• Stuff the turkey with the onions, carrots, and apples and place securely on the rotisserie skewer. Test it to make sure it's well-balanced and tightly-secured. Make sure that the wings and legs are firmly tied to the bird.
• Prepare the rotisserie grill by removing grate and placing a drip pan in the center. The pan should be big enough to hold the turkey itself.
• Light the grill and let it heat up. If using a charcoal grill , make a medium fire around the drip pan. With gas, turn the burners to medium, but generally follow the manufacturer's instructions.
• Half fill the drip pan with water and place the turkey on rotisserie. The cooking times should be similar to that of a 350 F/175 C oven. You will need to use a meat thermometer to be sure of doneness.
• Remove the turkey from grill when the internal temperature reaches 185 F/85 C. The water in the drip pan is there to keep the drippings from evaporating away. If the pan goes dry add more water.
• Serve and enjoy!