Rotisserie Turkey

I used my rotisserie to cook turkey tonight.  OH MY GOODNESS, it was moist and delicious and full of flavor.  I used my previous method of flavoring the turkey and the rotisserie to cook it and well let's say we reached food coma inducing nirvana with this recipe.  This is how I will prepare our Thanksgiving turkey from now on.  Yes it really was that good, and yes I have no leftovers.  Oh, and we ate it with the Tetrazzini sauce poured over the top.   I posted the recipe here.  

 That is the beautiful turkey and Tetrazinni sauce together, and yes it was delicious!

Ingredients for Dry Brine Recipe:

6 lb. Turkey Breast (Mine was a small turkey with wings attached still)
Sea Salt

 Rub salt all over thawed turkey breast, cover with plastic wrap and refrigerate for 24 hours.

Ingredients for Aromatics:

1 Yellow Onion

4 cloves peeled Garlic

2 sprigs Fresh Rosemary

Peel onion and slice ends off.

Place onion, garlic, and rosemary inside cavity of turkey.  

Place a ball of aluminum foil in cavity to keep vegetables and herbs inside turkey.

Place turkey on rotisserie spit and tie with butchers twine to prevent wings from flapping.

Set rotisserie to roast for 2 hours or until turkey internal temperature reaches 160 Fahrenheit.

Allow turkey to continue rotating for 15-20 minutes without heat in the rotisserie, this will help to redistribute juices evenly and resting also brings the temperature up slowly without losing any juice.

Remove from spit and place in oven safe dish with aluminum foil to rest 5 more minutes before carving.

Enjoy!

Rotisserie Turkey Breast

Printable Recipe Found Here

6 lb. Turkey Breast (small turkey with wings, no legs)

Sea Salt

1 Yellow Onion

4 cloves peeled Garlic

2 sprigs Fresh Rosemary

Rub salt all over thawed turkey breast, cover with plastic wrap and refrigerate for 24 hours.

Peel onion and slice ends off.

Place onion, garlic, and rosemary inside cavity of turkey.  

Place a ball of aluminum foil in cavity to keep vegetables and herbs inside turkey.

Place turkey on rotisserie spit and tie with butchers twine to prevent wings from flapping.

Set rotisserie to roast for 2 hours or until the breast internal temperature reaches 160 Fahrenheit.

Allow turkey to continue rotating for 15 minutes without heat in the rotisserie, this will help to redistribute juices evenly and resting also brings the temperature up slowly without losing any juice.  

Remove from spit and place in oven safe dish with aluminum foil to rest 5 more minutes before carving.

Slice and serve.

Enjoy!