While I was home for winter break I made Spice-Rubbed Roasted Turkey Legs for my family and they really loved them. I got to thinking how I could use the spice rubs in other recipes. When I got back to Texas I bought a turkey breast because I thought it would highlight the spices perfectly. I prefer dark meat poultry because white meat can be so bland, but the spice rub would add a lot of flavor. Plus it would act as a dry brine and help keep the white meat moist.
I tried it. I loved it.
The meat was so much more juicy because of the rub, and definitely not boring. It tasted a little like the Cajun turkey from the deli. All I did was take the rub recipe then multiply the amount to make by the weight of the turkey. Therefore, the spice proportions are based on 2 lbs of meat, so you're going to have to do a little math.
Then I went on to use the bones plus some veggies and the bones from a chicken to make some broth that was super tasty but strangely orange due to all the spices.
Spice-Rubbed Roasted Turkey Breast
1 bone-in turkey breast
For every 2 lbs of turkey breast, you will need:
1 tsp paprika
1 tsp ground cumin
1 tsp chili powder
1 tsp ground coriander
1/2 tsp kosher salt
1/2 tsp ground mustard
1/4 tsp black pepper
1/8 tsp white pepper
For example, my turkey breast was 6.5 lbs, so I used:
2 1/2 tsp paprika
2 1/2 tsp cumin
2 1/2 tsp chili powder
2 1/2 tsp coriander
1 3/4 tsp kosher salt
1 3/4 tsp ground mustard
3/4 tsp black pepper
scant 1/2 tsp white pepper
1 onion, cut into big pieces
Your measurements may be a little off because of the weights of the turkey, so I just aimed to get close to the amount of the base recipe of the spices.
1. Blend the spices.
2. Line a baking tray with foil for easy cleanup. Then, take 3 sheets of plastic wrap and line them up on top of the tray, pressing the edges together to make one big sheet of plastic.
3. Remove the turkey breast from the bag and gently pat it with paper towels to wick away any
beads of moisture, which will prevent the skin from browning.
4. Place the turkey on the plastic. Cover all surfaces and under the skin generously with the rub. Place the turkey on the tray in the refrigerator overnight or up to 48 hours before cooking.
5. Preheat oven to 325 degrees F.
6. Remove the plastic from the meat. Blot with paper towel to remove any beads of moisture. Place pieces of onion inside the cavity.
7. Bake 22-25 min per pound, or until the thickest part of the
meat registers 165 degrees F. Rest 10
min before serving.
Labels: gluten-free, low-carb, main course, Paleo, Primal, turkey