I started the Thanksgiving recipes last week with stuffing (because it is my favorite thing ever, ever) but we can't forget about the turkey.
This year I will be with a large group for Thanksgiving, so we will likely have multiple turkeys going. Probably one on the Weber grill and one in the smoker. Since my “pre-Thanksgiving” meal was a smaller group I decided to try making a turkey breast instead of the whole bird.
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Citrus and Herbs de Provence Rotisserie Turkey Breast
- Zest of one orange
- Zest of one lemon
- 3 cloves garlic, chopped
- 3 Tb kosher salt
- 1 Tb brown sugar
- 1/2 tsp pepper
- 1 Tb herbs de Provence
- 6-8 pound turkey breast