Real Recipes From Real Home Cooks ®

herb rotisserie turkey breast

(5 ratings)
Blue Ribbon Recipe by
Donna Brown
West TN, TN

This turkey breast is perfect on a rotisserie or roasted in the oven. It's brined and then marinated in flavorful herbs. But however you cook it, the brining step is very important. Don't skip it, it makes the turkey so moist. The extra virgin olive oil and paprika allow it to brown evenly and give it a crispy outside.

Blue Ribbon Recipe

The brine is the key to this herb rotisserie turkey breast recipe and makes the meat extremely juicy. It brings tons of flavor to the turkey skin, and tucking the smashed garlic cloves and herbs underneath the skin adds to the wonderful flavor of the meat. It cooks to the perfect golden brown. A beautiful and tasty holiday (or any day) turkey.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 serving(s)
prep time 23 Hr
cook time 4 Hr 30 Min
method Roast

Ingredients For herb rotisserie turkey breast

  • 2 qt
    vegetable broth
  • 1 c
    kosher salt
  • 2 Tbsp
    whole black peppercorns
  • 1 c
    brown sugar
  • 6 1/2 - 9 lb
    turkey breast, thawed if necessary
  • 2 tsp
    dry mustard
  • 3 - 4 Tbsp
    fresh lemon juice
  • 3 - 4 Tbsp
    extra virgin olive oil
  • 1 tsp
  • 2 tsp
  • 1 tsp
    black pepper
  • 2 tsp
  • 2 tsp
    McCormick seasoning salt
  • 1 Tbsp
    minced garlic
  • 6 - 8
    garlic cloves

How To Make herb rotisserie turkey breast

  • Vegetable broth, kosher salt, and brown sugar heating on the stove until dissolved.
    To make the brine, add all brine ingredients to a large stock pot on the stove. Heat until the salt and brown sugar are dissolved. Remove from the heat and let cool.
  • Placing turkey breast into the pot.
    Place the turkey in the stockpot. Finish filling the stock pot with water until the turkey breast is covered. Place in the refrigerator to set overnight.
  • Oil, mustard, spices, and herbs in a bowl.
    The next morning, make the roasting seasoning. Mix the mustard, lemon juice, extra virgin olive oil, thyme, rosemary, pepper, paprika, seasoning salt, and minced garlic in a medium bowl.
  • Rubbing the turkey breast with the herb mixture.
    Remove the turkey from the brine and pat dry with paper towels. Place the cloves of garlic and some of the herb mixture gently under the skin. Cover the rest of the turkey with the herb mixture, saving some to baste on while roasting. Place the turkey in a container to marinate several hours or overnight.
  • Turkey breast roasting in the oven.
    If cooking on a rotisserie, wrap the turkey a few times with cooking twine to hold it together on the rotisserie. Place the turkey on the spit and cook about 20 minutes per pound. If roasting, place in a preheated 350 degree F oven and cook for 20 minutes per pound. After cooking, be sure and let the turkey "rest" at least 30 minutes before carving.
  • Sliced herb rotisserie turkey breast on a plate.
    Baste the turkey with the herb mixture about every 30 - 45 minutes of roasting time.
  • 7
    TIP: When finished 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 gravy or turkey noodle soup.