Oven Roasted Turkey - Rotisserie Style

This photo looks awful, but the turkey is wonderful!

This was my variation on a recipe that several friends were passing around.  It is originally called 'Roast Sticky Chicken - Rotisserie Style' and uses a chicken instead of a turkey breast.  The evening I really wanted to make this I only had a turkey breast.  Turns out that was a smashing success!  It cooked the turkey succulently and there were plenty of leftovers.  I think this recipe would work well with any poultry.

Oven Roasted Turkey Breast

1 Tbsp. salt

1 Tbsp. paprika

1 Tbsp. onion powder

2 tsp. Rosemary Herb seasoning

1 tsp. black pepper

1 Tbsp. garlic powder

2 onions, quartered

1 small turkey

Mix together the seasonings in a small bowl.  Rinse chicken/turkey and discard giblets.  Pat turkey dry with paper towel.  Rub inside of turkey with seasoning mix.  Place 1 quartered onion inside turkey cavity.  Rub seasoning mix on outside of turkey, being sure to lift up skin and rub seasoning directly onto meat.  Place turkey into large ziploc bag or double wrap with plastic wrap.  Refrigerate for at least 6 hours (overnight is better).  

The next day, preheat oven to 250 degrees.  Place turkey into a large roasting pan.  Quarter another onion and set around turkey in roasting pan.  Bake uncovered for 5 hours or to a minimum internal temperature of 180 degrees.  Let stand for 10 minutes before carving.  *Note - my turkey released so much moisture that I never had to add any.  Keep an eye on your bird and add water/broth if needed in order to keep it from drying out.  You can also turn the bird breast side down if you are concerned about drying out.  This would also work well in the Pampered Chef covered stoneware baker - bake the first half of baking time with the lid on, then remove the lid for the 2nd half.

We ate this on sandwiches as well as plain.  Tasty both ways!