Spicy Cumin and Chili Rubbed Turkey Breast
Turkey breasts are easier to cook than an entire turkey and one breast can serve 6–8 people. Turkey breasts with the skin on and bone-in are often much cheaper.
Serves: 8Hands-on: 20 minutesTotal: 6 hoursDifficulty: Easy
- 1 boneless turkey breast (5 lbs.)
- 2 Tbsp. cumin seeds
- 1 tsp. salt
- 1 tsp. coarsely ground black pepper
- ½ tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 2 Tbsp. olive oil
- ½ cup chicken stock
- 2 Tbsp. all-purpose flour
- Rinse the turkey breast and pat dry.
- Combine cumin seeds, salt, pepper, chili powder, garlic powder, and onion powder in a small bowl and stir to combine. Rub the spice mix over the meat. Place it in a sealable container and marinate in the refrigerator for 4 hours.
- Preheat oven to 325°F. Heat oil in a cast iron skillet over medium-high heat. Add the turkey breast. Cook on each side for 4–5 minutes, or until lightly seared.
- Place the pan in the center of the oven and cook uncovered for 1½ hours or until a meat thermometer registers 155°F. Remove the meat from the pan, cover, and let rest for 10 minutes.
- Add the stock to the pan and scrape to remove any stuck on bits from the bottom of the pan. Add the flour, whisking continually for several minutes. Place the pan over medium heat and cook until thickened. Slice the turkey and serve the pan sauce.