2 Rotisserie Turkey Breasts Weber Genesis II E-310 Propane Gas Grill

2 Turkey Breasts Brined and cooked Rotisserie Style, on a Weber Genesis II E-310 Propane Gas Grill. This video will give you every detail you need to know, to cook turkey breasts on a Propane Gas Grill Rotisserie. This video uses 2 bone-in turkey breasts. If you’re cooking one or more turkey breasts on a gas grill rotisserie, this is a video you want to see in preparation. Before cooking the turkey breasts on the grill rotisserie. Also, if you are familiar with cooking turkey breasts on a propane gas grill rotisserie. You can watch and share your experiences of cooking turkey breasts on a propane gas grill rotisserie in the comments.
D Grill's Rotisserie Turkey Breasts Recipe
Ingredients:
2 Bone-In Turkey Breasts, about 5 pounds each.
Turkey Brine of choice
Extra Virgin Olive Oil, or Virgin Olive Oil
Poultry Seasoning of choice
1 Stick of melted butter
Instructions:
1. If Frozen, the turkey breasts will need about 4 days to thaw in the refrigerator.
2. Prepare Brine and allow to cool.
3. Take the Turkey Breast out of packaging. Remove any gravy packets in the packaging.
4. Pat the turkey breasts dry and place into a brine bag. Have the brine bag in a roasting pan.
5. 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.
6. Remove turkey breasts from the brine and pat dry.
7. 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.
8. 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.
9. Pre-Warm the grill to 500° F., then lower the grill temperature to 350° F.
10. 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.
11. 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.
12. After adding butter, close the lid and check in 30-minute intervals. Until the internal meat temperature is at least 165°F.
13. Enjoy!
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.
Use these referral codes, to support D Grill and purchase items to help your grilling:
Weber Genesis II E-310 Propane Gas Grill:
www.amazon.com/gp/product/B01...
Weber 7652 Rotisserie for Use with Genesis II & II LX 2 & 3 Burner 300 Series Grills
www.amazon.com/gp/product/B01...
Weber iGrill 3 Thermometer
www.amazon.com/gp/product/B01...
Weber iGrill 2 Thermometer
www.amazon.com/gp/product/B01...
Heat Resistant Grill Gloves
www.amazon.com/gp/product/B00...
Weber 7576 Universal Stainless Steel Smoker Box
www.amazon.com/gp/product/B00...

[@kevinvan8605]

When I do 2.. I use a couple of wooden skewers between them in the middle to keep them from flopping.

[@pmosullivan1]

Thanks Darnell, I know its 4 years later but suggest turkey orientation, prongs into thickest part of crowns with the thick ends facing outwards. More grip and more heat exposure to thicker parts of joints. Still gave me good insight, thank you. Merry Christmas.

[@DGrill]

Merry Christmas.

[@howierader8917]

...I am really hungry now D! Thanks for sharing...

[@DGrill]

+Howie Rader Haha, You're welcome. 😋

[@gr7485]

Thanks for doing this for us Darnell as I've never heard of brining a turkey before. Some day I'll have to give the smoked version a try as it sounds delicious. Cheers.

[@DGrill]

+George Reed It is very tasty indeed. Basically, brined turkey does not even tastes like "turkey" at all. Most folks don't eat a whole lot of turkey, because it's not as tasty as chicken. But brining changes the flavor. So the blandness of turkey flavor is gone. And when smoking a brined turkey, it just takes things to a whole different level.

[@gr7485]

That's good to know. We love turkey. As our family grows we can't always get together at Christmas so this year we've decided to celebrate it in July and I'm thinking this will be the perfect time to try this. Plus I won't have to battle with the cold and snow lol.

[@DGrill]

+George Reed Great idea and enjoy. Don't be surprised, if you never want turkey without brine again 😀

[@TheBlewzmann]

looking good Darnell like I told you just got mine in today and can't wait til I break it in

[@DGrill]

+Blewzmann Congratulations 🎉👍🏿

[@ajdhig1]

You sound like the All State insurance guy. Deep calming voice!

[@elmerwerner4975]

Great video. Very informative for me. Answered my question about the moistness of the rotisserie vs the smoker. Thank you. Question though...how tall ARE you? I'm sure it's just the camera angle, but you're about to be decapitated by your ceiling fan. Thanks. I'll check out your other videos.

[@joshuatarascio1574]

Hi. Been amatuer bbq'ing for a few years. Like to try a few different types of cooks and done a few slow cooks with brisket and lamb. Been using my dad's old bbq which is a discontinued Bondi. But was a solid build 3 burner. Last good 15 years and served well outside in all season and snow. Has a big porcelain coated lid,porcelain cast iron grates and cast iron burners.used lava rock trays with penroc coals which I loved as they gave a great taste. Lately it's getting a bit over the hill and burners are carroded so uneven heat etc.been looking to get a good solid upgrade and considering the genesis 2. Not really sure what my view is on flavouriser bars compared to penroc? Also notice there's the spirit 2 a lil cheaper but is the genesis that much better. Want something I can use to pretty much cook everything you can think of and will last a significant time. Looked a few other brands like , napolian,char broil and broil king. But not sure what to think if the true infrared idea and prefer a porcelain coated lid as I think these really work well. Is there any honest criticism of the genesis 2 e320 however minor they may be? Any feed back would be helpful as I can see you do alot with yours. Thanks

[@DGrill]

A year later mine has held up well. See:. kzbin.info/www/bejne/bnurXpV6ra14edU