INGREDIENTS
salt
sugar
dried thyme
dried rosemary
paprika
freshly ground black pepper
GRAVY (OPTIONAL):
butter
all-purpose flour
¼ cup brandy or white wine
rich turkey or chicken stock
Salt and freshly ground black pepper to taste
A few dashes of Worcestershire sauce
Drippings from the roast turkey
Make the spice rub by combining the salt, sugar, thyme, rosemary, paprika
and black pepper in a small bowl.
Rub the spice mixture all over the turkey breast. Place the turkey breast in a
If the turkey breast is not already tied up, use twine to tie the turkey into a
roast shape, tucking the thin end under to make it evenly thick.
Push the Rotisserie Spit through the center of the turkey breast. Slide the Ro-
tisserie Tines onto both ends of the Spit, making sure the Tines are inserted
into the turkey breast to keep it in place. Tighten the Rotisserie Screws. Place
the Baking/Drip Pan in the bottom rack position of the Air Fryer Toaster Oven
and transfer the turkey breast to the Air Fryer Toaster Oven by placing the
Spit into the slots.
The turkey breast is fully cooked when it reaches an internal temperature of
part of the turkey breast.
saucepan over medium heat. Melt the butter and add the flour to the pan.
and let it bubble and thicken. Then, whisk in the stock and continue to whisk
until the mixture comes to a boil and thickens. Season with salt, freshly
ground black pepper and the Worcestershire sauce and then set the gravy
aside.
Transfer the finished turkey breast to a cutting board and let it rest for at least
turkey to the gravy.
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DIRECTIONS
Dry Rubbed Rotisserie
Turkey Breast
SERVINGS:
39 40
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