Saturday, December 20, 2008

Spice Rubbed Turkey Breast

During the holidays it's easy to got leftover overkill. One solution I've found is to cook turkey breast instead of the entire bird. With this delicous spice rub, which I've used in the past for grilling and on pork, turkey packs a lot of flavor that is still complimented by traditional holiday dishes such as cranberry sauce, sage dressing and green bean casserole. I've used the spice rub on boneless/skinless turkey breast (done in less than 20 minutes) and here on a split breast, bone in, skin on. Cooking meat on the bone helps to keep is juicy and the skin gets crispy and yummy, like turkey cracklin'! MMMMMM.

Spice Rubbed Turkey Breast
1 turkey breast, split, bone-in, skin on
1 tsp. Garam Masala
1 tsp. Cumin
1 tsp. Turmeric
1 tsp. Cayenne Pepper
1 tsp. Grround Garlic
1 tsp. Ground Cinnamon
1 tsp. Ground Ginger
1 tsp. fresh Thyme
Salt and Black Pepper

Rinse and pat dry the turkey and set on a rack in a roasting pan.

Combine all of the spices except salt and pepper. Sprinkle liberally on all sides of the turkey, reserve any leftover rub for a future use. Season the turkey on all sides with salt and pepper.

Roast turken in a 400 degree oven for 10 minutes. Reduce heat to 350 and continue cooking until the turkey is done (juices will run clear - or if you're lucky you'll have a pop up timer in one of the breast lobes!). Depending on the size of the turkey breast that could be another 10-20 minutes.

Remove from oven, cover with a foil tent and let sit for 10 minutes before slicing so that the meat stays juicy.

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