Best Spice Rubbed Turkey Breast With Roasted Carrots Recipes

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ROASTED TURKEY BREAST WITH SPICY HERB OIL



Roasted Turkey Breast with Spicy Herb Oil image

Provided by Sandra Lee

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 10

1 (13-pound) frozen turkey, thawed
1/4 cup canola oil
2 teaspoons chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 teaspoons garlic powder
1/2 teaspoon chile powder
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup chicken broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the legs, thighs, and wings from the turkey (reserve for Round Two Recipe).
  • In a bowl, stir together the oil, rosemary, sage, thyme, garlic powder, chile powder, red pepper flakes, and salt and pepper. Drizzle a spoonful of the herb oil under the skin of the turkey and rub into the breast. Spoon the remaining herb oil on the outside of the turkey breast and rub into the skin.
  • Pour the broth into the bottom of the roasting pan fitted with a rack. Place the turkey breast onto the rack and roast in the oven for 55 to 60 minutes. Increase the oven temperature to 450 degrees F and cook until the skin is browned and a thermometer inserted in the thickest part reads 165 degrees F, 15 to 20 minutes. Let rest for 15 minutes before carving so the temperature rises to 180 degrees F.

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.

SPICED TURKEY BREAST



Spiced Turkey Breast image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup whole-grain mustard (recommended: Maille)
2 garlic cloves, minced
2 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoon allspice
2 teaspoons chili powder
1 tablespoon brown sugar
1 teaspoon extra-virgin olive oil
1 (4 1/2 to 5-pound) turkey breast, on the bone, rinsed and patted dry with paper towels
10 cipollini onions
3 medium carrots, peeled, and cut into 2-inch pieces
2 cups low-sodium chicken stock
2 tablespoons all-purpose flour
Salt and freshly ground black pepper, for seasoning

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.

Nutrition Facts : Calories 298, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 95 milligrams, Sodium 790 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 41 grams, Sugar 7 grams

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