How Long to Rotisserie a Turkey Breast for Juicy, Flavorful Results

Rotisserie turkey breast is a delicious and easy way to cook turkey, but knowing how long to rotisserie it is key for optimal results. With the right technique, you can achieve a juicy, flavorful turkey breast with crisp, golden skin using your rotisserie grill or smoker.

Factors That Affect Cook Time

Several factors impact how long it takes to rotisserie a turkey breast:

• Size – A 6-8 pound bone-in turkey breast will take 1-2 hours to cook through. Larger breasts over 8 pounds may need up to 2.5 hours.

• Temperature – Cook the breast to an internal temperature of 165°F. Monitor with an instant read thermometer.

• Indirect heat – Cook using indirect heat around 325-350°F. Direct high heat causes the exterior to overcook.

• Basting – Regularly basting the breast with butter broth or sauce keeps it moist and promotes browning.

• Brining – Soaking the raw breast in a saltwater brine hydrates it so it retains moisture. Brined breasts cook faster.

• Stuffing – Stuffed breasts take longer since heat must penetrate the center Add 30-45 mins to the cook time.

Step-by-Step Rotisserie Cooking Times

Follow these time estimates when rotisserie cooking a 6-8 pound bone-in turkey breast:

• 15 minutes – Remove turkey breast from fridge and allow to come to room temperature

• 10 minutes – Prepare and light grill for indirect cooking at 325-350°F

• 5 minutes – Pat turkey dry and coat with oil, herbs and spices

• 5 minutes – Skewer breast on rotisserie rod and attach to grill

• 15 minutes – Sear breast over direct high heat to brown skin

• 1 – 1 1⁄2 hours – Rotisserie cook using indirect heat, basting regularly

• 10-15 minutes – Brush breast with glaze during last 15 minutes if desired

• 15 minutes – Remove breast from grill and allow to rest before carving

Total Time: 1 3⁄4 – 2 hours

So for a 6-8 pound bone-in turkey breast, rotisserie cook for about 1 3⁄4 – 2 hours, until it reaches 165°F. Rest, then slice and serve.

Tips for Maximizing Juiciness

To keep your rotisserie turkey breast extra juicy:

• Brine the breast in saltwater for 2-12 hours before cooking

• Truss the breast to hold shape if boneless

• Cook to 165°F, not over. Let rest 15 minutes before carving.

• Baste every 30 minutes with broth, butter or oil

• Add a drip pan under the breast to catch juices

• Wrap breast in foil if exterior browns too quickly

• Inject breast with broth if very large or stuffed

Recipe Ideas

Some delicious spice rubs and wet brines to try for your next rotisserie turkey breast:

Spice Rub Ideas

• Smoked paprika, coriander, cumin, black pepper, mustard powder

• Rosemary, thyme, sage, garlic, lemon zest, salt

• Brown sugar, chili powder, cayenne, cumin, salt

• Jerk seasoning – Allspice, thyme, garlic, onion, habanero

Wet Brine Ideas

• Salt, brown sugar, peppercorns, herbs

• Apple cider, orange juice, maple syrup, cinnamon

• Soy sauce, ginger, garlic, brown sugar

• Beer or wine, onions, garlic, bay leaves

With the right technique and target internal temperature, you can achieve amazingly juicy, flavorful turkey breast on your rotisserie grill or smoker in around 1 3⁄4 – 2 hours for a 6-8 pound breast. Brining, basting and resting are key! Adjust cook times up or down for larger or smaller breasts.