Indian Spiced Turkey Breast
|Plain whole milk yogurt||2 Cup (32 tbs)|
|Onion||1 Medium, chopped|
|Garlic||3 Clove (15 gm), peeled|
|Ginger piece||1 Inch, thinly sliced|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground turmeric||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Bone in skin on turkey breast halves||2|
|Ground black pepper||To Taste|
|Unsalted butter||2 Tablespoon, melted|
1. In a food processor, puree the yogurt with the onion, garlic, ginger, lemon juice, turmeric, cumin, coriander, cinnamon and cayenne. Place the turkey breasts on a large rimmed baking sheet. Pour the yogurt marinade over the turkey and rub it over both sides and under the skin. Cover and refrigerate for at least 6 hours and up to 24 hours. Remove the turkey from the refrigerator 1 hour before roasting.
2. Preheat the oven to 475° Transfer the turkey breasts (with any marinade that sticks to them) to a large roasting pan, skin side up. Season with salt and black pepper and drizzle the butter over the skin. Roast for 20 minutes. Reduce the oven temperature to 375° and roast for 50 minutes longer, or until an instant-read thermometer inserted in the thickest part of the breast registers 165° Transfer to a board and let rest for 10 minutes. Carve and serve.