Roasted Turkey Breast With Zesty Dry Rub
"I wanted to try something different fot Thanksgiving this year and this recipe was a winner! The turkey breast was moist and the flavor was incredible and it make a really good gravy! Oh my. My 7lb. turkey breast was done in 2 hours and 15 minutes. I got this recipe from foodnetwork.com"
photo by Chef shapeweaver
- Ready In:
- 2hrs 15mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 (6 lb) whole turkey breast, on the bone
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
-
Dry Rub
- 2 teaspoons onion salt
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon cayenne pepper
-
Gravy
- 2 tablespoons all-purpose flour
- 1 (14 1/2 ounce) can chicken broth
directions
- 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.
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Reviews
-
The turkey tasted great with this rub. I rubbed it under the skin then poured a pot of boiling water over it so the skin would shrink up on the turkey and seal it in, then pat dried the outside and rubbed the rest on. I put on a bed of thickly sliced onions and put a can of chicken broth in the bottom. I also basted it twice in the last hour. The turkey was about 7 lbs and it took about 3 1/2 hrs to cook all the way through! -
This smelled so good while cooking. I love the combination of the spices and it made the gravy fantastic. I made twice baked potaoes and sprinkled the dry rub on the potatoes. Thank you for sharing this recipe, I will be making this agian. -
This is an awesome recipe! My mother in law actually ate it! It is very juicy, easy to make, and worth every bit of effort. -
Delicious way to prepare a turkey breast. The meat was super moist and juicy. The spice rub was very tingly, but not too hot. Didn't make the gravy, but I am sure it would be great. Thanks for a great recipe. -
I used this recipe on a butterball boneless turkey roast (basically turkey breast tied w/ string.) We all enjoyed it. I didn't get to make the gravy since I didn't have any drippings, so my gravy was made w/ butter instead. I will probably make it again but I might experiment w/ other ways of preparing first.
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Tweaks
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I used this recipe on a butterball boneless turkey roast (basically turkey breast tied w/ string.) We all enjoyed it. I didn't get to make the gravy since I didn't have any drippings, so my gravy was made w/ butter instead. I will probably make it again but I might experiment w/ other ways of preparing first.
RECIPE SUBMITTED BY
lisar
Provo, Utah
