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“I adapted this delious moist turkey breast from a recipe called Mimi's Sticky Chicken. She used a whole chicken, and I decided to try it out with a whole bone-in turkey breast. The rub is fantastic, and the turkey turned very moist and delicious. Make sure you make a rich turkey stock with the leftover carcass and skin. The one day prep time includes the overnight marinading.”
3 pounds of cooked turkey breast

Ingredients Nutrition


  1. Rinse turkey breast, inside and out. Drain well. Rub spice mix over skin and inside turkey.
  2. Place in a resealable plastic bag, seal and refrigerate overnight.
  3. When ready to roast, place turkey SKIN-SIDE DOWN in roaster and fill cavity with chopped onion.
  4. Roast uncovered at 250 deg.F Roast turkey for approximately 6-7 hours, checking the internal temperature at 6 hours.
  5. Baste occasionally with pan juices until chicken is golden brown. When turkety breast reaches 165 degrees, remove from oven and let rest for at least 15 minutes.
  6. Carve and serve.
  7. I take the remaining meat off the bone and refrigerate it it an air-tight container.

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