Roasted Turkey Breast With Zesty Dry Rub Recipes

DRY RUBBED TURKEY

Steps:

• In a small bowl, combine the rosemary, thyme, oregano, paprika, cumin, onion powder, garlic powder, red pepper flakes, salt and pepper.
• Place the turkey breast skin side up on a rack inside a roasting pan. Rub the spice mixture on the entire turkey breast including underneath the skin. Let the turkey sit at room temperature for 1 hour.
• Preheat the oven to 450 degrees F.
• Roast the turkey for 30 minutes. Reduce the oven temperature to 375 degrees F and continue roasting for 1 to 1-1/2 hours until an instant-read thermometer inserted in the thickest part of the breast is 165 degrees F. Let the turkey rest for 20 minutes before slicing.

DRY RUB ROAST TURKEY

Steps:

• Take neck and giblets out of the turkey. Remove any excess fat and leftover pinfeathers. Wash the turkey inside out. Pat dry with paper towels.
• Preheat oven to 375°F (190°C). Combine all dry rub ingredients in a small bowl.
• Place turkey breast side up on a roasting rack inside a deep pan. Rub olive oil all over the turkey.
• Stuff onion in the neck cavity and fold the neck skin flap over the onion. Stuff sprigs of thyme into the body cavity and sprinkle with some dry rub.
• Pat the rest of the dry rub all over the body of the turkey.
• Tug the wings under the body. Tie the legs together if turkey does not come with the plastic ties for cooking.
• Transfer turkey to the preheated 375˚F (190˚C) oven and roast for 30 minutes.
• Reduce heat to 325˚F (165˚C) and continue to roast for another 2 to 2½ hours.
• According to the FDA, the turkey is safe when a food thermometer inserted into the innermost part of the thigh and wing and the thickest part of the breast reaches a temperature of 165°F (74°C).
• Remove from oven and allow turkey to rest for 20 minutes before carving.

ROASTED TURKEY BREAST WITH ZESTY DRY RUB

Steps:

• Preheat oven to 350 degrees F.
• Coat large roasting pan with nonstick vegetable-oil cooking spray.
• Rub turkey on all sides and under skin with olive oil and lime juice.
• Dry Rub: Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl.
• Rub 1 1/2 tablespoons mixture over turkey and under skin.
• Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer.
• Remove turkey to a warm place; let stand 10 minutes.
• Gravy: Pour off all but 2 tablespoons drippings from roasting pan.
• Sprinkle flour and 1/2 teaspoon of remaining dry rub over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute.
• Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes.
• Strain gravy through sieve into gravy boat; keep warm.
• Cut off each 1/2 of the turkey breast from the bone.
• Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use.
• Slice other 1/2 of turkey breast and serve with the gravy, and mashed potatoes, if desired.

SPICED TURKEY BREAST

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
• Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
• To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.

ORANGE-SPICE RUBBED ROASTED TURKEY BREAST

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.