Overnight, marinate your turkey under the skin with my homemade jerk marinade and sprinkle the skin with a little sea salt. This will cause the skin to dry and help it become crispy. When ready to cook, set up your Weber Kettle 22" Rotisserie style with your heat banked to one side. When Turkey starts to spin on the spit, sprinkle with a little Jamaican Jerk Rub (scroll to the middle of the page). Run this between 300-350° with cherry wood chunks for that beautiful color. When your Turkey breast reaches 165° IT, remove from heat and rest for about 15 minutes before carving. Try this, and let me know how your family and Friends devoured it.