Orange Spice Rubbed Roasted Turkey Breast Recipes

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GARLIC HERB ROASTED TURKEY BREAST WITH ORANGE



Garlic Herb Roasted Turkey Breast with Orange image

Roasted turkey breast is quicker to make than a whole turkey, but will still easily serve six. It's unbelievably moist and juicy, too. It's easiest to use a roasting pan with a rack. Since we're only roasting the breast, the rack keep the breast upright. It is possible to roast turkey breast without a roasting pan and rack. In our photos, you'll notice we used a baking dish without a rack. You can do this, as well. Use a dish that just fits the turkey breast, place it into the dish then if you find it to be unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots).

Provided by Adam and Joanne Gallagher

Categories     Dinner, Main

Time 2h30m

Yield Makes 6 generous servings

Number Of Ingredients 13

1 whole bone-in turkey breast, 6 1/2 to 7 pounds, thawed
3 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/2 cup fresh squeezed orange juice
2 tablespoons fresh squeezed lemon juice
1/2 cup chicken broth
1 orange, sliced

Steps:

  • Heat oven to 325 degrees F.
  • Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).
  • Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil, and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the outside of the turkey.
  • Pour the orange juice, lemon juice, and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.
  • Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an internal thermometer registers 165 degrees F when inserted into the thickest part of the breast. (It's best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you'd like, cover the turkey loosely with aluminum foil and continue to roast until done.
  • When the turkey is done, remove from the oven, cover with aluminum foil, and allow it to stand at room temperature for 10 minutes. Pour the juices left in the roasting pan into a small jug and skim any fat from the top. Slice the turkey and serve with the pan juices spooned over the top.

Nutrition Facts : Calories 511, Protein 70 g, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 179 mg

ROAST TURKEY WITH ORANGE AND SAGE



Roast Turkey With Orange and Sage image

Roast turkey with white wine and a lot of butter, too, as it happens. The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below the bird create a deliciously steamy environment for the roasting. The combination leads to an interesting outcome: a bird that crisps up nicely not at the beginning of cooking, but at the end. The sweet-savory drippings make for excellent gravy.

Provided by Sam Sifton

Categories     dinner, roasts, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 10

1 12- to 14-pound turkey, giblets removed
1/2 cup unsalted butter, at room temperature
Zest of 1 orange
2 tablespoons chopped fresh sage
2 cloves garlic, minced
1 tablespoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 of a 750-milliliter bottle dry white wine
2 cups orange juice
10 to 12 fresh sage leaves

Steps:

  • Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey's skin at the neck and gently use your hand to separate skin from breast meat. Rub about half of the compound butter under the skin, covering the breast meat. Rub the rest of the butter over the skin of the turkey and season with a little more salt and pepper.
  • Fold the wings of the turkey under the bird, and tie its legs together with butcher's twine. Pour the wine and orange juice into the roasting pan, scatter the sage leaves over the liquid and carefully slide the pan into the oven.
  • Roast for about 2 to 3 hours, basting bird every 30 minutes with drippings. Start checking the bird 1 hour and 45 minutes into cooking, and tent it with foil if skin is turning too dark. Cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.

Nutrition Facts : @context http, Calories 749, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 2 grams, Protein 92 grams, SaturatedFat 12 grams, Sodium 1037 milligrams, Sugar 6 grams, TransFat 1 gram

ORANGE-SPICE RUBBED ROASTED TURKEY BREAST



Orange-Spice Rubbed Roasted Turkey Breast image

This recipe is courtesy of Diabetes and Heart Healthy Cookbook published by American Heart Association. The aroma of this aromatic spice rubbed turkey, fortells of a wonderful dining experience. Don't just save this for the holidays but serve it year round.

Provided by PaulaG

Categories     Turkey Breasts

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 9

1 tablespoon grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon sweet Hungarian paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
5 lbs turkey breast, with skin and bone

Steps:

  • Preheat the oven to 325 degrees.
  • Spray a roasting pan and baking rack with nonstick cooking spray and set aside.
  • In a small bowl, stir together the spices.
  • Using your fingertips, loosen the skin from the turkey breast and rub the spice mixture evenly over the breast.
  • Cover it with the skin, place the turkey on the rack in the roasting pan, and insert a meat thermometer in the thickest part making sure it doesn't touch the bone.
  • Roast, uncovered, for meat thermometer 170 degrees, approximately 1 hour and 45 minutes.
  • Let the turkey stand for 15 minutes; remove the skin and any visible fat.
  • Slice the turkey and enjoy.

Nutrition Facts : Calories 358.1, Fat 16, SaturatedFat 4.3, Cholesterol 147.4, Sodium 192.2, Carbohydrate 0.4, Fiber 0.2, Protein 49.7

WHOLE ROASTED TURKEYS WITH FENNEL SPICE RUB



Whole Roasted Turkeys with Fennel Spice Rub image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 3h15m

Yield about 20 servings

Number Of Ingredients 17

2 (8 to 10 pound) whole turkeys
2 small whole onions, peeled
2 carrots, halved
2 celery stalks, halved
1 quart chicken stock
1/2 cup extra-virgin olive oil, divided
1/2 cup Fennel Spice Rub, recipe follows
8 sprigs fresh rosemary
2 lemons, halved
4 large carrots, halved lengthwise
8 celery stalks
3/4 cup all-purpose flour
3/4 cup butter
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
  • Wash the turkeys, inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
  • Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
  • Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
  • While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve.
  • Carve turkey as desired and serve with gravy.
  • Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
  • Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

SUNNY'S BUTTERFLIED ROAST TURKEY WITH EASY ORANGE SPICE RUB



Sunny's Butterflied Roast Turkey with Easy Orange Spice Rub image

Provided by Sunny Anderson

Categories     main-dish

Time 14h15m

Yield 10 servings

Number Of Ingredients 18

1/4 cup kosher salt
1/2 teaspoon whole black peppercorns
1 bunch fresh thyme
1 bunch fresh sage
1 orange, halved
One 10- to 14-pound turkey
1 stick (8 tablespoons) unsalted butter, cold, cut into small dice
Olive oil, for drizzling
3 tablespoons ground cumin
2 tablespoons hot Hungarian paprika
1 tablespoon chili powder
Zest of 1 orange
Kosher salt and coarsely ground black pepper
3 tablespoons honey
Juice of 1 orange
Orange slices
Fresh sage sprigs
Fresh thyme sprigs

Steps:

  • For the brine: Combine the salt, peppercorns, thyme, sage, orange and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
  • For the turkey: To brine the turkey, place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space for the brine. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, orange and peppercorns. Refrigerate at least overnight and up to 3 days.
  • When ready to cook, remove the turkey from the brine and discard all of the brining liquid and solids. Pat the turkey dry with paper towels.
  • To butterfly the turkey, using kitchen shears or a knife, cut out the backbone of the turkey. Break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird.
  • For the rub: In a medium bowl, mix together the cumin, paprika, chili powder, orange zest, a pinch of salt and a few grinds of pepper. Reserve 1 tablespoon of the rub in a small bowl and set aside.
  • Drizzle the turkey with olive oil and sprinkle with the rub. Gently rub into the skin. Place the turkey cavity-side down on a rack in a roasting pan and allow to sit on the countertop for about 2 hours to come to room temperature.
  • For the glaze: To the reserved 1 tablespoon of rub, stir in the honey and orange juice until smooth. Set aside.
  • Preheat the oven to 400 degrees F.
  • Add 1 to 2 inches of water to the bottom of the roasting pan. Place the turkey in the oven, lower the heat to 350 degrees F and roast for 30 minutes. Remove the turkey from the oven and brush the glaze over the skin. Return to the oven and continue to roast, glazing every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours.
  • Let the turkey rest at room temperature before carving, tented with aluminum foil, until it comes up to 165 degrees F, about 30 minutes. Plate the turkey and garnish with orange slices and sage and thyme sprigs.

BRINED TURKEY BREAST WITH SPANISH SPICE RUB AND SOUR ORANGE SAUCE



Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 21

2 quarts cold water
1/2 cup kosher salt
1/2 cup granulated sugar
1 boneless turkey breast, 4 to 5 pounds
Spanish Spice Rub, recipe follows
Vegetable oil
4 oranges, halved
Sour Orange Sauce, recipe follows
Flat-leaf parsley leaves
2 tablespoons olive oil
1 medium Spanish onion, chopped
4 cloves garlic, coarsely chopped
2 cups fresh orange juice
2 teaspoons grated orange zest
1/4 cup fresh lime juice
2 tablespoons honey
4 cups homemade chicken stock
Salt and freshly ground black pepper
2 tablespoons cold unsalted butter, cut into pieces
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.
  • Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.
  • While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.
  • 6 tablespoons Spanish paprika
  • 2 tablespoons cumin seeds, ground
  • 1 tablespoon mustard seeds, ground
  • 4 teaspoons fennel seeds, ground
  • 4 teaspoons coarsely ground black pepper
  • 2 teaspoons kosher salt
  • Whisk together in a bowl.
  • Sour Orange Sauce:
  • Heat the oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook until it's reduced to a sauce consistency, about 2 cups.
  • Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper. Stir in the thyme and parsley and serve hot.

SPICE-RUBBED TURKEY BREAST WITH ROASTED CARROTS



Spice-Rubbed Turkey Breast with Roasted Carrots image

The turkey in this delicious meal is rubbed with oil, then sprinkled with cinnamon and cumin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h

Number Of Ingredients 9

2 pounds carrots, peeled and cut into 2-inch lengths
6 garlic cloves, smashed and peeled
2 tablespoons olive oil
1 small boneless, skinless turkey breast half (about 2 pounds)
1/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
Coarse salt and ground pepper
1/2 cup plain low-fat yogurt
2 tablespoons fresh lime juice

Steps:

  • Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
  • Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
  • In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.

Nutrition Facts : Calories 425 g, Fat 9 g, Fiber 6 g, Protein 58 g

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