Monday, November 18, 2013

Citrus and Herbs de Provence Rotisserie Turkey Breast

Perfect Pairing:  The leftover sandwich


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.  

I prepared the turkey using a dry brine.  The dry rub had the zest of an orange and lemon, brown sugar, garlic, salt, and herbs de Provence.  The dry brine is rubbed all over the turkey and under the skin, then you let it rest in the refrigerator for 24-48 hours.  The prep time was minimal.  It was so easy!

I have to give credit to my dad for the actual cooking.  He is the grill master.  He got a rotisserie attachment for his grill a few years ago and uses it all the time.  If you don’t have a rotisserie you can follow traditional roasting instructions like these.


This turkey was so juicy and flavorful.  I really think it would be great any time of the year, not just Thanksgiving.

Everyone looks forward to the Thanksgiving leftovers, especially the turkey sandwich.  Try making one with grainy bread, turkey, cranberry sauce and a good smear of pumpkin cream cheese.  It doesn’t suck.

Next up is a homemade cranberry sauce!

One year ago on Perfecting the Pairing:  Butternut Squash and Chickpea Tahini Salad

Two years ago on Perfecting the Pairing:  Oven Roasted Mushroom Tapas with Goat Cheese

Click "Read More" for the recipe...

Citrus and Herbs de Provence Rotisserie Turkey Breast

Lindsay at Perfecting the Pairing

Printable Recipe


  • 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


In a small bowl combine the dry brine ingredients, zest of the orange and lemon, chopped garlic, salt, brown sugar, pepper, and herbs de Provence.

Pat the turkey breast dry and place on a rack over a roasting pan.  Rub the dry brine all over the turkey and under the skin.  Cover the turkey loosely with plastic wrap and refrigerate for 24-48 hours.

Preheat the grill.  Using cooking bands, secure the legs of the turkey to the sides.  Skewer with the rotisserie and place on the grill.  Rotisserie the turkey using the manufacturers instructions, as every rotisserie and grill is a little different.  The turkey should reach a temperature of 165 degrees F.

If you would like to roast in the oven use the instructions found here.


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