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Faux-tisserie Roasted Turkey Breast

Get Real Rotisserie Taste at Home Without any Special Equipment

Jan 27, 2009 Heather Dismore

Most of the cooking time for this easy, everyday recipe is unattended, leaving you free to work on side dishes, help kids with homework or even (gasp!), relax!

The ubiquitous rotisserie chicken is a staple in many homes these days. But in the days of shrinking grocery budgets, you can still enjoy it without paying the premium to have it cooked for you. Here's how to use a turkey breast to create an easy and affordable home cooked meal any night of the week. Put this bird in when you get home and you’ll have a delicious dinner in just a couple of hours.

Ingredients

1 tablespoon olive oil
1 turkey breast, 6 to 7 pounds, with skin
4 tablespoons lemon pepper
1 tablespoon seasoning salt
1 tablespoon ground sage

Directions

Preheat the oven to 400 degrees F.
Rub the olive oil into the skin of the turkey breast.
Place the turkey breast in a roasting pan with a rack. If you don’t have a rack, roll up 6 balls of aluminum foil and then place them under the turkey in the roasting pan to elevate the turkey breast. In order to get a rotisserie-like final product, i.e. a crispy skin, you need to make sure the turkey breast doesn’t sit in any fat as it cooks. The rack (or foil) keeps the turkey from stewing in its own juices. Set turkey breast aside.
In a small bowl, combine the lemon pepper, seasoning salt and ground sage to create the dry rub. Sprinkle the dry rub evenly over the oiled turkey breast. (You can place the turkey breast, roasting pan and all, back in the refrigerator for up to 24 hours at this point if you need to work ahead. Just pull it out of the refrigerator before you preheat the oven when you’re ready to cook it.)
Place the turkey breast and roasting pan in the oven. Cook for 45 minutes at 400 degrees F. Then, without opening the oven, reduce the oven temperature to 300 degrees F to finish cooking, approximately 1 1/2 hours, depending on the size of your bird. Cook the turkey until it reaches an internal temperature of 165 degrees with a meat thermometer.
Let the turkey breast rest for 5 minutes before you carve it. Discard the pan drippings or reserve for another use.

You can easily adapt this recipe to a whole chicken. Purchase a 4-5 pound chicken, then remove the giblets, (these organs are typically found inside the abdominal cavity). Rub the dry rub over the outside of the chicken and in the empty abdominal cavity of the chicken for added flavor.

The copyright of the article Faux-tisserie Roasted Turkey Breast in Recipes is owned by Heather Dismore. Permission to republish Faux-tisserie Roasted Turkey Breast in print or online must be granted by the author in writing.

Fresh poultry