Holiday Turkey Breast (Rotisserie Smoked)

I am a really big fan of turkey and dressing. And let me tell you, I make a killer gravy.

Typically, for many years, I smoked turkey breast in my electric smoker. It cooks VERY slowly. And my late friend  taught me to use the large pan with it, and to position the pan under the turkey, and fill that pan with broth and a bottle of wine. The turkey drippings fall into the pan and add flavor, but the pan also slowly steams the meat as well, infusing that wonderful wine into the meat, and the process keeps the meat quite juicy. But this year, I wanted to do the breast on my rotisserie.

Some of my friends requested that I smoke the bird, which I had not done for a few years. What to do? I did both! I soaked mesquite wood chips in water overnight, and made aluminum boats to slide under the burners of the grill, so that I could smoke the turkey breast while it was turning on the rotisserie. And of course, you HAVE to make the gravy out of the pan drippings. The heat from the grill reduces the wine and broth mixture and creates a wonderful flavor. But to add even more flavor, I browned vegetables in my oven, then added them to the wine/broth mixture to impart something extra. And what a success. I was very happy with the results.
So here it goes:


  • 1 turkey breastwood chips (I chose mesquite)
  • salt and pepper
  • paprika
  • olive oil
  • fresh herbs (I used rosemary, sage, and thyme)
  • 1 lemon
  • 1 large onion
  • 1 large carrot
  • 1 celery stalk
  • 1 head of garlic
  • chicken brotha
  • bottle of white wine
  • 1 fresh bay leaf

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