Ronco Rotisserie Turkey Breast Recipes

HERB ROTISSERIE TURKEY BREAST

Herb Rotisserie Turkey Breast image

The turkey brine is they key to this herb rotisserie turkey breast recipe and makes the meat extremely juicy. The brine brings tons of flavor the turkey skin and tucking the smashed garlic cloves and herbs under the skin adds to the wonderful flavor of the meat. This turkey breast cooks to the perfect golden brown. A beautiful,...

Provided by Donna Brown

Categories Turkey

Number Of Ingredients 17

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

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.

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