Turkey Breast, Rotisserie w Spice Rub

In small bowl, mix paprika, coriander, cumin, black pepper, dry mustard and salt. Rub 1 T mix in large cavity. Work skin loose from breast, being careful not to tear it, and rub 1 T spices directly on breast meat, under the skin. Sprinkle rest over outside. Wrap turkey in plastic wrap and refrigerate overnight or up to 48 hours, Remove 2 hours before cooking. Set grill w rotisserie to medium (400). Put drip pan in middle, over unlit burners. If there s loose skin on turkey, truss it once, around the wing sockets and tuck loose skin undet the butcher’s twine. Skewer turkey on spit, running the prongs under the belly of the bird, so you con’t pierce breast meat. Cook w lid closed 1 ½ to 2 hours. Go by thermometer—thickest part of breast should read 150-155. Let rest 15 min before carving.

Turkey Breast 6-7 lb
Paprika 2 T
Coriander, ground 2 T
Cumin 1 tsp
Black Pepper 1 tsp
Dry Mustard ½ tsp
Salt, Kosher 4 tsp