Dark meat. This is why cooking a whole bird is such a difficult balancing act — the lean breast meat needs to come off the heat the moment it is done, but the legs are better the longer you can cook them. The solution?
An herb infused butter rub goes all over the skin of this turkey, which is roasted over the grill, so it frees up your oven for all the Thanksgiving fixins. You know how there are some things that are just too good not to be shared? The secret ingredients.
Jeremy Horwitz. As the pitch suggests, the Showtime Rotisserie is a dead-simple cooking tool, and as we learned after receiving one as a gift from my mother-in-law, it also happens to make outstanding, restaurant-quality roasts and poultry. Read on for how it works, and why it continues to be a favorite tool in our kitchen.
Boneless turkey breast seasoned with rotisserie seasonings including paprika, thyme, garlic and onion powder, salt, white and cayenne pepper. One of my favorite roasts to make is a boneless turkey breast. I usually just put salt, pepper and garlic powder on top before roasting, but have been dying to make my own rotisserie seasoning. In fact, I made this seasoning three times already on top of a roasted chicken, but each time my roast was done, it was too dark outside to take pictures.
One credit card and 10 days later, plus shipping and handling, the Ronco Showtime Rotisserie and Barbeque Oven arrived. The product that comes out of it is seriously worthy. I started with a 4 pound boneless turkey breast that I picked up at Costco.
Share your post with your fan club! Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. OK a couple of people here have posted about their excellent roast chicken from the showtime rotisserie.
I have my head down working on my next cookbook, Rotisserie Turkey. This recipe is a sneak peek — please stay tuned for more about the new cookbook, coming soon to an e-reader near you. Of course, I had to add a little bourbon to the mix.
I want to say right off the bat that I am not a big turkey fan but this recipe and the way I prepare it, make it very tasty. The main part of of this recipe is the brine. After you brine it you can cook the turkey whatever way you want.
The result was a deliciously seasoned, moist, yet crispy Thanksgiving masterpiece. Dry brining works by opening the pores of the meat, allowing the natural juices to make the meat more moist, while crisping up the skin. I personally prefer a dry brine to wet because of the results and simplicity.
To properly grill a turkey using a rotisserie the unit must be positioned so the heat source is never directly under the bird. The indirect heat will allow the interior portions of the meat to cook thoroughly before the exterior becomes overdone. Preheating must be done before rotisserie grilling your turkey.