Donna Brown Recipe

Herb Rotisserie Turkey Breast

By Donna Brown gabbiegirl


Recipe Rating:
 3 Ratings
Cooking Method:
No-Cook or Other

Donna's Story

This turkey breast is perfect on a rotisserie or roasted in the oven. It's brined and then marinated in flavorful herbs. However you cook the turkey, the brining step is very important, don't skip this, it makes the turkey so moist. The EVOO and paprika allow it to have an even browning and crispy outside.

Ingredients

6 1/2 - 9 lb. turkey breast, thawed
brine:
2 qt
vegetable broth
1 c
kosher salt
2 Tbsp
peppercorns, whole black
1 c
brown sugar
roasting on rotisserie:
2 tsp
dry mustard
1 tsp
thyme
1 tsp
black pepper
2 tsp
rosemary
1 Tbsp
minced garlic
3 - 4 Tbsp
evoo
3 - 4 Tbsp
fresh lemon juice
6 - 8 garlic cloves
2 tsp
paprika
2 tsp
mccormick seasoning salt
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Directions Step-By-Step

1
Mix vegetable broth, kosher salt and brown sugar. Heat on stove until salt and brown sugar are dissolved. Remove from heat and cool. Place turkey in a stockpot and add vegetable stock mixture. Add turkey breast to cooled mixture. Finish filling 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). Next a.m. mix mustard, lemon juice, EVOO and herbs. 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. With cooking twine, wrap turkey a few times to hold together on the rotisserie. Place turkey on spit and cook on rotisserie at 20 minutes per lb. When finished cooking, be sure and let turkey "rest" at least 30 minutes before carving. Note: 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. When finished with slicing your meat off the bone, save the carcass and place in a pan with water and chicken broth to remove remainder of meat and make some turkey soup. Be sure and save your turkey drippings for some of the most flavorful turkey noodle soup.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American