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Indian Spiced Turkey Breast

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  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
  Cinnamon 1⁄2 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.

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Indian Spiced Turkey Breast Recipe