rotis turkey breast

[Jim Lampe]

3.97 lb turkey breast, brined for 8 hours or so, rinsed well, patted dry... air dried for 'bout an hour...
then seasoned with salt-free Penzey's salt-free 33rd & Galena rub...
also added fresh Rosemary sprigs from the garden

a coupla Yukons also in that basket....
got the three-wheeler set to handle last night's cook...

and we're ready to swing!

...or Spin....

not too long, and this dinner is ready to eet

sweet green beans also from the garden...

Thank you much for pullin' up a seat, next time, grab a fork'n let's eet!

 

[Gary S]

Hey Jim, looks great, love the Rosemary. I see you have fire on both sides of the drip pan. Do you feel there is a benefit to doing that?

 

[Paul Kastner]

Jim great way to cook that breast.

 

[Tony R]

Nice plated pic Jim...I bet the turkey breast was good!

 

[Jim Lampe]

I see you have fire on both sides of the drip pan. Do you feel there is a benefit to doing that?

well Gary, I would not know how to do it any other way... you have an alternative method...?

 

[Bill Schultz]

Beautiful bird and execution Jim, well done

 

[Gary S]

well Gary, I would not know how to do it any other way... you have an alternative method...?

I was curious simply because I have seen rotisseries done with fire on one side only. I have done it both ways but lately more on one side only for no real reason other than I can put sides on my 26. Given the number of cooks you post and your style I thought I would ask your opinion?

 

[Jim Lampe]

ok, well.... I guess my real answer, without a grin would be, I was hungry and I wanted it cooked fast yet juicy... so there
Thank you for your response I'm just trying to cook something good to eet, my methods may be awkward, but I don't think i'm killin' the food too bad

 

[Jerome D.]

Pure turkey domination! The skin on that turkey breast has some seriously good color on it.

 

[John Solak]

Very nice Jim and looks like a really healthy looking meal too!!

 

[S.Six]

ok, well.... I guess my real answer, without a grin would be, I was hungry and I wanted it cooked fast yet juicy... so there
Thank you for your response I'm just trying to cook something good to eet, my methods may be awkward, but I don't think i'm killin' the food too bad

Very nice looking cook. I don't have a rotisserie yet, but I think I've seen it done directly over the coals too. Don't know if that's any faster or not. When I get one I'll have to try it both ways.

 

[Mike Coffman]

Delicious looking turkey and sides Jim!

 

[NeilH]

Nice looking for sure. Lets eet!!!

 

[Jim Lampe]

thank you everyone

 

[Mike Cosgrove]

Bird is the word!

 

[Chris Arnold]

Very nice looking cook. I don't have a rotisserie yet, but I think I've seen it done directly over the coals too. Don't know if that's any faster or not. When I get one I'll have to try it both ways.

it's not so much speed that the rotisserie adds (IMHO) but moistness, the juices just 'hang around' in Rotis'd meat
Get one - you won't regret it....

 

[Bob Correll]

as a photographer wannabe I love this shot:

as someone who loves excellent food I love this shot:

Way to grill and shoot James!

 

[Brian Dahl]

U-h-h, Bob, you missed a comma, there... I think Jim is fine, everyone Nice lookin' spun turkey, Jim.

 

[Bob Correll]

U-h-h, Bob, you missed a comma, there... I think Jim is fine, everyone Nice lookin' spun turkey, Jim.

Way to grill, and shoot James!
that better Brian?

 

[Wolgast]

That is some serious eats Jim! Well done!!!!