Full recipe for 2 Turkey Breasts Brined and cooked Rotisserie Style, on a Weber Genesis II E-310 Propane Gas Grill
- If Frozen, the turkey breasts will need about 4 days to thaw in the refrigerator.
- Prepare Brine and allow to cool.
- Take the Turkey Breast out of packaging. Remove any gravy packets in the packaging.
- Pat the turkey breasts dry and place into a brine bag. Have the brine bag in a roasting pan.
- Pour in the brine, seal the brine bag and let them brine for at least 5 hours, with the roasting pan and brine bag in the refrigerator.
- Remove turkey breasts from the brine and pat dry.
- Truss the Turkey Breasts with cooking twine.
For each turkey breast: Use about 3 strings around the width at separate points. And use 1 large string wrapped a couple of times lengthwise around the turkey breast. You will need to use good double knots to hold the cooking twine tightly in place.
- Place the turkey breasts onto the rotisserie rod. If you only have 2 rotisserie spits, have the open end of each turkey breast facing into a rotisserie spit.
- Pre-Warm the grill to 500° F., then lower the grill temperature to 350° F.
- Place the turkey breasts into the grill rotisserie and start spinning them on the rotisserie. While they start spinning, brush on oil and then shake on poultry seasoning.
- Allow to cook with the lid closed for 1 hour and then check meat temperature. If the meat is over 140° F., brush on melted butter. Or wait 30 minutes and check again.
- After adding butter, close the lid and check in 30-minute intervals. Until the internal meat temperature is at least 165°F.
Note: Food safety guidelines mention, turkey meat should be removed from the bones within 2 hours after cooking your turkey. Legs and wings can be kept whole.