Rotisserie Turkey Breast with Basic Wet Brine
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I talk about the joy of dry brines a lot on this blog. For most applications, dry brining is the best way to season meat. But…not always.
If you’re in a hurry, or if you love juicy breast meat, wet brines are the way to go. With a turkey breast, all you have is juicy breast meat, so why not go with a wet brine? Also, turkey breasts fit in reasonably sized containers – it’s not like wet brining a whole turkey, where I can’t find anything big enough to fit that eighteen pound monster I got from the store, not even my largest stockpot, and I’m trying to use a 28 ounce can of tomatoes to hold the lid down and force the turkey to stay…ahem…sorry…got off track there.1
Now, I know setting up the rotisserie is extra work. It’s worth it, and turkey breast makes it easier. No trussing is needed – there are no wings or legs flopping around, and the breast meat is held in place by the bones of the bird. Spit the turkey breast, set up the grill, plug in the rotisserie motor, and you’re ready to go.
- Grill with a rotisserie attachment (I love my Weber Summit)
- A container large enough to hold the turkey breast—I use an 8-quart food service container
- Instant Read Thermometer
- If you are grilling on a gas grill without a smoker box, wrap the wood chips in an aluminum foil envelope, and set them on the burner cover directly over one of the lit burners.
- If you are using a grill with an infrared rotisserie burner, use it until the turkey breast is browning nicely, then turn it off. I check after a half an hour; if the turkey isn’t browned enough, I check every 15 minutes after that.
- Try to find a “natural” turkey for this. If your turkey is “Enhanced with a X% solution”, that means it was pre-brined at the plant. We don’t want to over salt the turkey, so cut the salt back to 1.5 ounces – 2 tablespoons of table salt or ¼ cup of kosher salt.
Here’s the video version of this recipe:
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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I’m not still mad about the time I caught the pot full of brine on a refrigerator shelf and dumped turkey contaminated water all over the inside of the fridge. No, not me, I’m completely over it.↩