Best Spice Rubbed Turkey Breast With Sweet Potatoes Recipes
SWEET AND SPICY TURKEY RUB
This dry rub recipe is an adaptation of a cajun rub recipe I came across. It reduces the salt and replaces it with brown sugar and a couple more savory spices. It is good for a 12- to 16-pound turkey and should also work well with chicken and pork.
Provided by Tracy Law
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine brown sugar, garlic powder, red pepper flakes, onion powder, salt, and cumin together in a bowl; stir until well mixed.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.3 g, Fat 0.4 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 875.2 mg, Sugar 4.2 g
SPICE-RUBBED TURKEY BREAST WITH SWEET POTATOES
FLAVOR BOOSTER A mixture of rosemary, paprika, and lime juice is rubbed over lean turkey before roasting; sweet potatoes cooked alongside soak up the flavorful pan juices, which are also drizzled over each serving. Serve with a side of sautéed leafy greens.
Yield serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. In a small bowl, mix together rosemary, paprika, 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, the lime juice, and 1 tablespoon plus 1 teaspoon oil; rub mixture all over turkey. Place in center of a rimmed baking sheet.
- Brush cut sides of sweet potatoes with remaining 2 teaspoons oil; arrange, cut side down, on sheet around turkey. Roast until an instant-read thermometer inserted in center of breast registers 160°F, about 50 minutes (sweet potatoes should be tender). Remove from oven, and let stand 10 minutes, tented with foil to keep warm (temperature will rise by 5 degrees).
- Cut turkey into thick slices. Cut sweet potato halves into wedges. Transfer turkey and sweet potatoes to a serving platter, and drizzle turkey with juices from baking sheet.
- Per Serving (without Escarole)
- Calories: 278
- Fat: 3.2g (0.6g Saturated Fat)
- Protein: 37.4g
- Carbohydrates: 23.2g
- Fiber: 3.5g
ROAST PERUVIAN TURKEY
This is one of the juiciest and most flavorful turkeys I've ever made! The rub forms a crust that locks in all the juices, even in the driest part of the breast meat. I served some of it plated up with sweet potato chunks and black beans and some of it covered with rich pan gravy.
Provided by Chef John
Categories World Cuisine Recipes Latin American South American Peruvian
Time 5h15m
Yield 12
Number Of Ingredients 20
Steps:
- Pat turkey dry with paper towels. Loosen skin over each side of breastbone with a spatula inserted beneath skin.
- Place cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, smoked paprika, and oregano into a blender. Blend spice rub into a thick paste, about 1 minute. Set aside 1/2 cup of rub in a bowl for a later step; pour remaining rub all over turkey and use a spatula to work about 2 tablespoons of mixture beneath the loosened skin on each side of the breast. Rub the mixture over every nook and cranny of turkey. Let turkey stand for 1 hour at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Fold a piece of aluminum foil into a rounded piece about the size of the turkey breast; set foil aside.
- Place turkey onto a rack set in a large roasting pan. Tie legs together at the bottom with a piece of kitchen twine. Spread 1/4 cup of reserved wet rub into cavity of turkey; retain remaining 1/4 cup for later. Sprinkle entire top and sides of turkey with kosher salt.
- Roast turkey in the preheated oven for 1 1/2 hours; place foil tent on turkey breast. Return to oven and continue to roast for about 1 hour and 15 more minutes. Combine remaining 1/4 cup of spice rub with 1 tablespoon vegetable oil and water in a small bowl. Brush mixture over turkey's top, legs, and sides. Roast until until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 170 to 175 degrees F (75 to 80 degrees C), about 30 more minutes. Transfer turkey to a serving platter and let rest for at least 20 minutes, reserving drippings in roasting pan.
- Place creme fraiche, chicken broth, lime juice, jalapeno peppers, and cilantro into a blender and blend until smooth. Pour excess grease out of turkey roasting pan, pour in creme fraiche mixture, and place the roasting pan over a burner set over medium-high heat. Scrape the browned pan drippings into the sauce mixture, bring to a boil, and cook until gravy is reduced by half and thickened, about 10 minutes. Whisk often to prevent lumps. Season gravy with salt, black pepper, and cayenne pepper. Carve and serve turkey with pan gravy.
Nutrition Facts : Calories 840.7 calories, Carbohydrate 7 g, Cholesterol 291.6 mg, Fat 47.3 g, Fiber 1.9 g, Protein 93.5 g, SaturatedFat 14.9 g, Sodium 1266.6 mg, Sugar 1.4 g
STUFFED TURKEY BREAST
Learn how to make this delicious and impressive turkey main, which is filled with our Sausage and Sour-Cherry Stuffing. It's the perfect recipe to make for Thanksgiving in lieu of the traditional roast turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Use a slicing knife and your fingers to remove skin from breast, reserving skin. Turn the breast over (so the side that had the skin is facing down) and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is a uniform thickness (about 1/2 inch). Season with salt and pepper.
- Spread stuffing evenly (about 3/4 inch thick) over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Roll in a piece of cheesecloth and secure both ends with kitchen twine. Tie twine around the roast in four evenly spaced intervals, and rub butter evenly all over cheesecloth.
- Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 70 to 80 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).
- Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 3/4-inch thick. Serve garnished with oregano.
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