Spice Rubbed Turkey Breast With Sweet Potatoes Recipes

SPICE-RUBBED TURKEY BREAST WITH SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. In a small bowl, mix rosemary, paprika, 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, lime juice, and 4 teaspoons oil; rub all over turkey. Leaving space between them, place both halves in the center of a large rimmed baking sheet.
• Brush cut sides of sweet potatoes with remaining 2 teaspoons oil; place, cut side down, on sheet with turkey. Roast until an instant-read thermometer inserted in the center of each breast half registers 160 degrees, about 50 minutes (potatoes should be tender). Let stand 10 minutes, loosely tented with aluminum foil to keep warm (temperature will rise by 5 degrees).
• Cut one breast half into thick slices (reserve remaining turkey; see step 4). Cut potato halves into wedges. Transfer turkey slices and potatoes to a serving platter, drizzling turkey with any juices from baking sheet. (Optional: Serve with Sauteed Escarole.)
• Cool remaining turkey completely. Divide leftovers evenly between 2 airtight containers, or wrap in plastic, and refrigerate.

SPICE-RUBBED TURKEY BREAST WITH SWEET POTATOES

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

SWEET AND SPICY TURKEY RUB

Steps:

• Combine brown sugar, garlic powder, red pepper flakes, onion powder, salt, and cumin together in a bowl; stir until well mixed.

SPICE-RUBBED TURKEY

Steps:

• In a small bowl combine the first five ingredients. With fingers, carefully loosen skin from the turkey; rub half the spice mixture under the skin., Brush turkey with oil. Rub remaining spice mixture over turkey. Place lemons inside the neck and body cavity. Tuck wings under turkey; tie drumsticks together., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey, breast side up, over onions., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving., Remove lemons from cavity. When cool enough to handle, halve lemons and squeeze juice over turkey if desired. Discard onions.

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.

SPICE RUB ROASTED THANKSGIVING TURKEY

Steps:

• Combine garlic powder, paprika, cumin, basil, salt, and pepper in a zip-top bag. Close and shake spice rub until well mixed.
• Cut small slits into the skin of the turkey. Use a palmful of spice rub at a time to rub all over turkey-on top, sides, bottom, inside cavity, and into the slits in the skin. Stuff the cavity with cilantro, onion, and garlic. Place in a roasting pan, cover, and marinate in the refrigerator for 12 hours.
• Preheat the oven to 300 degrees F (150 degrees C).
• Remove turkey from the refrigerator. Baste with melted butter. Pour 1/2 of the chicken broth inside the pan. Cover with foil.
• Roast in the preheated oven, for 3 hours. Remove foil and baste with remaining chicken broth. Continue to roast until turkey is no longer pink and the juices run clear, about 2 1/2 hours longer. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).

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.