Herb Rotisserie Turkey Breast

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


6 1/2 - 9 lb. turkey breast, thawed
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

The Cook

Donna Brown Recipe
Cooked to Perfection
West TN, TN
Member Since Dec 2009
Donna's notes for this recipe:
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.
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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.

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user Donna Brown gabbiegirl - Dec 21, 2010
Donna Brown [gabbiegirl] has shared this recipe with discussion groups:
holiday recipes
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user Juliann Esquivel Juliann - Dec 21, 2010
Oh my Gosh Donna, this looks delicious. I am drooling. It looks moist. Yum is all I can say. Thanks for sharing. Must remember this one. Have a blessed holiday. LOL
user Donna Brown gabbiegirl - Dec 21, 2010
Thank you, Juliann. You have a blessed holiday, too. LOL
user Bonnie D. Utahn - Dec 21, 2010
That is what I did, Juliann! I drooled! Looks SO very good!
user Donna Brown gabbiegirl - Dec 21, 2010
Thank you, Bonnie.

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