Classic Turkey Breast
By :Bruce Weinstein and Mark Scarbrough Bruce Weinstein and Mark Scarbrough
Classic Turkey Breast
Unfortunately, a bone-in turkey breast is just too big to work on the rotisserie SPIT in these machines. Even a halved or trimmed down bone-in breast doesn’t work well because its weight distribution is so uneven that the SPIT turns in a hurdy-gurdy fashion and (so) the cooking is grossly uneven. But these machines are perfect to make a boneless turkey breast roast, usually sold wrapped in roasting elastic netting or butchers’ twine to hold the meat together. We’re not talking about the plastic mesh net that may go around a cut of turkey for easy carrying. Rather, the boneless turkey roast is itself encased in food-safe netting, often a sleeve of some sort, to hold the meat together as it roasts. For step-by-step photos of working with the rotisserie function, see the photos for Rosemary-Garlic Pork Tenderloin on page 161. Photograph © Eric Medsker Author © Bruce Weinstein and Mark Scarbrough
Classic Turkey Breast
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Course Dinner, Lunch
Difficulty Easy
Browse Category Dinner, Lunch
Home Category Dinner, lunch
Prep Time 45 Minutes
Cook Time 55 Minutes
Servings
6 Servings
Ingredients
  • 3 pound boneless turkey breast roast sold to be cooked in food-safe elastic netting or twine but any other plastic covering removed
  • 2 tbsp butter melted and cooled
  • 1 tsp ground sage
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • ground black pepper to taste
Course Dinner, Lunch
Difficulty Easy
Browse Category Dinner, Lunch
Home Category Dinner, lunch
Prep Time 45 Minutes
Cook Time 55 Minutes
Servings
6 Servings
Ingredients
  • 3 pound boneless turkey breast roast sold to be cooked in food-safe elastic netting or twine but any other plastic covering removed
  • 2 tbsp butter melted and cooled
  • 1 tsp ground sage
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • ground black pepper to taste
Classic Turkey Breast
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Remove the cooking trays, cooking pan, and oven rack, and AIR FRY BASKET from all models. If desired and for easier cleanup, line the DRIP PAN of the Vortex 10-Quart with aluminum foil and set it in the very bottom of the machine (not slid into the bottom slot).
  2. Rub the turkey roast with the melted butter (through the netting) and coat it with the sage, thyme, salt, and pepper. Run your fingers under the netting to make sure you coat all of the meat well. Skewer the turkey roast onto the rotisserie SPIT and secure the meat with the rotisserie FORKS (that is, the prongs). Secure the SPIT into the (cold) machine as directed by the instruction manual.
  3. Set the machine to roast. Set the temperature to 325°F and the timer to 45 minutes. Press START, then press ROTATE if necessary for your model (check the instruction manual to be sure).
  4. Rotisserie undisturbed until an instant-read meat thermometer inserted into the thickest part of the roast without touching the SPIT registers 165°F, about 45 minutes. If the meat is still not the right temperature, keep it going on the grill for another 5 or 10 minutes. Because the Omni model only allows you to set the timer for 45 minutes, you'll have to restart the machine at the same temperature after, say, 15 minutes. 
  5. Turn off the machine and use the ROTISSERIE LIFT (a tool provided with all rotisserie-capable machines) to remove the SPIT from the machine. Remove the FORKS and unskewer the roast. Slice off and remove the netting. Cool for a couple of minutes, then carve the roast into 1/2-inch-thick rounds.
Recipe Notes

LEFTOVERS! If you and yours don’t intend to eat the whole roast in one sitting, it’s still best to carve it fully into the rounds and store any remainders, covered, on a plate in the fridge for up to 2 days. To reheat leftover slices in the air fryer, unwrap them, take them off the plate, and coat them generously on both sides with olive oil spray (or just brushed-on olive oil). Reheat them in a single layer in a 350°F machine for 2 to 3 minutes, turning once to get them evenly browned and glistening.

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