Facebook Live Recipe: Rotisseried Turkey Breast

Walt’s Lemon Garlic Fennel Rotisseried Turkey Breast

For some reason most of us think that turkey meat is only something you have at Thanksgiving, or maybe Christmas. This is partly because the grocery stores only seemed to carry turkeys during that time of year. A little known secret is that if you look in the freezer section it is possible to not only find whole turkeys but also bone in turkey breasts all year long. This is good news because turkey meat is not only good for us but also tasty to eat any time of year.

A roasted/rotisseried turkey breast is among my family’s favorite meat recipes.  This is because Walt developed a simple yet mouthwatering way to prepare a turkey breast using the rotisserie on our grill and simple ingredients on the turkey breast. The smell of the turkey breast roasting can’t be beat.

Consider preparing a rotisseried turkey breast for your next backyard barbecue to add a little variety. The leftover meat from the turkey can be used for a number of other meals too like diabetes-friendly Turkeyand Sweet Potato Hash with Fried Egg or RoastedTurkey, Dried cherries and Barley Salad and GrilledTurkey Plum Sandwiches. One rotisseried turkey breast can make a week of meals so much easier to plan and prepare.

Ingredients

1 9-lbs (approx.) whole turkey breast (bone-in)

For the outside of the Turkey breast

• 2 lemons, zested
• 2 lemons, juiced
• 3 ounces of chicken broth
• 3 tablespoons whole fennel seed, ground
• 6 garlic cloves, minced

For the interior of the Turkey breast

• 5 whole lemons, cut into quarters
• 2 garlic cloves, minced
• 1 tablespoon whole fennel seed, ground

Directions

1. Wash and roll the 2 lemons to soften
2. Zest both lemons, and then juice them
3. Mix lemon juice and chicken broth in small bowl (make sure they are in equal amounts, adjust accordingly)
4. Add in the lemon zest, ground fennel, and garlic to the liquid mixture
5. Wash turkey breast and pat dry
6. Coat outside of turkey with garlic/fennel/lemon zest mixture
7. Stuff breast cavity with lemon quarters mixed with additional garlic and fennel
8. Let stand an hour, refrigerated.
9. Place on rotisserie over highest heat for about 10 minutes; reduce heat and cook about 1 ½ to 2 more hours, until internal temperature reaches 165°F.
10. Let rest 30 minutes. Carve and serve.

Cooking Tip:

• For a 5-6 lbs turkey breast, 25 minutes at 430°F, and finish at 330°F for about one hour. Let rest 30 minutes. Carve and serve.
• Or, swap out for 2 6 lbs Frying Chickens (serve 8), 25 minutes at 425°F, and finish at 350°F for an additional 65 minutes. Let rest 30 minutes. Carve and serve.

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