Rotisserie Turkey Breast
Cook Notes
BBQ Used: Kamado Joe Classic III
Cooking Method: Rotisserie
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: 180 - 200C
Key Accessories
Thermapen One Thermometer
Ingredients
2 - 2.5KG Turkey Breast
For the Brine
3L Water
200g Salt
200g Sugar
4 Clementines
6-8 tbsp Maple Syrup
Fresh Rosemary & Sage
6 Shallots
6-8 cloves Garlic
2 tbsp Ground Ginger
3 Star Anise
1 Bag of Ice
For the Seasoning
1 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1/2 tsp Turmeric
1 tsp Dried Rosemary
1 tsp Dried Sage
Method
The day before you plan to cook your Turkey breast, you need to make up the brine and soak the TUrkey breast in it overnight. Add the water to a large pot and bring it to the boil on a stove or BBQ. When it is up to a simmer, add the salt & sugar to the water and mix it to dissolve and create a basic brine. You could stop here and it will help to add moisture to the breast but we want to pack flavour in there too.
Add the rest of the brine ingredients into the pot, cutting items like the clementines and shallots in half but leaving the skins on, and simmer them for 10-15 minutes. In a large bucket or cooler (I used my YETI Roadie Cooler), add the bag of ice then pour in the warm brine mixture. The ice will cool the brine so you can add the turkey breast without cooking it. Submerge the Turkey breast in the brine liquid and leave it somewhere cool overnight.
The following day, remove the Turkey breast from the brine and place it on a wire rack. Dab the moisture off with a paper towel and leave it sitting on the counter to airdry for 30-40 minutes. Make up the seasoning by mixing all the ingredients together in a shaker.
Before you season the Turkey breast, you can mount it onto the spit and truss it if needed. once it has been secured on the spit, drizzle a little bit of oil over the surface and season it on all sides liberally.
Fire up your Kamado Joe using the charcoal divider to hold the charcoal to the back of the firebox. Aim for a temperature of 180-200c then place the spit into the motor and turn it on. Close the lid of the BBQ and allow it to spin for a couple of hours. Regularly check the internal temperature of the breast and when it reaches 72C in the thickest part, remove it from the BBQ.
Before wrapping it in foil and resting it, grate over some zest from the clementines. The residual heat from the breast hits the zest and the smell that hits the air is phenomenal. Rest the Turkey breast for 20-30 minutes then carve it into thin slices.
