Spiced Turkey Breast

Recipe courtesy Giada De Laurentiis, 2008

Show: Giada at HomeEpisode: A Family Thanksgiving

Rated: 4 stars out of 5Rate itRead users' reviews (17)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: 20 min
Cook: 1 hr 30 min
Total:: 2 hr 0 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

1/4 cup whole-grain mustard (recommended: Maille)
2 garlic cloves, minced
2 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoon allspice
2 teaspoons chili powder
1 tablespoon brown sugar
1 teaspoon extra-virgin olive oil
1 (4 1/2 to 5-pound) turkey breast, on the bone, rinsed and patted dry with paper towels
10 cipollini onions
3 medium carrots, peeled, and cut into 2-inch pieces
2 cups low-sodium chicken stock
2 tablespoons all-purpose flour
Salt and freshly ground black pepper, for seasoning

Directions

Preheat the oven to 350 degrees F.

In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.

Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.

To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Engine 54 - Ladder 4 Turkey Roast

Photo: Spiced Turkey Breast

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-7 of 7

View all 7 Turkey Collections

Comments & Reviews

recipe Spiced Turkey Breast
Barb Shallotte, NC 01-01-2010
Flag

Christmas dinner
Rated: 5 stars out of 5

A Pleasant Holiday Change. We cooked the Breast in a cooking bag with the spice and sliced onions. We really enjoyed the... spiced flavor and the juicy meat. We will definetly use this recipe again! Great sandwich from left overs.Read more
recipe Spiced Turkey Breast
Michael Woodbury, MN 12-29-2009
Flag

Unbelievable Flavor & So Moist!!
Rated: 5 stars out of 5

The headline states it all, this is on the favorite list for turkey... Also works for duck and chicken... so far that is... :) Thanks Giada.Read more
recipe Spiced Turkey Breast
null null, null 11-28-2009
Flag

Delicious without testing out first; wonderful thanksgiving meal!
Rated: 5 stars out of 5

I made this turkey this thanksgiving for my husband's entire family without testing out the recipe first; something I never... do. The recipe was so easy and came out absolutely perfect! I used a bigger turkey breast so I double the spice rub recipe and added 15 minutes to each cooking period (covered and uncovered). I put in the carrots and onions (pearl onions work fine and are much less expensive) and the chikcen stock and the gravy worked absolutely perfect! I also added extra onions and carrots and put them in their own bowl for folks to enjoy with dinner and they were a HUGE hit! Also, when I was unsure from the recipe whether the turkey went ont he roasting rack or directly on the pan I watched the online video and the entire process could not have been more clear or easier! We are all still enjoying the leftovers and making turkey salad with it tonight. A perfect meal and so easy and user friendly!Read more
recipe Spiced Turkey Breast
Karen Forest Hills, NY 11-27-2009
Flag

VERY DISAPPOINTED!
Rated: 2 stars out of 5

I thought I'd try this recipe for the holiday (since I've made other recipes by Giada and they've come out fine) and I... followed the recipe to the letter and the turkey came out lousy! First of all, this spiced crust was a pain to slather on... it was way too thick and when it came out of the oven, chunks of it were coming off so the skin wasn't crusted, it was non-existent and impossible to eat. The turkey took more time that 1&1/2 hours, I kept having to check it after that b/c the thermostat wasn't reaching 175 and when it reached 160, I took it out b/c I didn't want it to get too dry. But when I cut it, the middle was still pink! I think b/c the crusting made it take longer to cook. Then let's talk about the gravy that was supposed to happen at the bottom of the pan, WHAT GRAVY? I put in the chicken broth and carrots, (I left out those onions b/c they're way too expensive) but the broth got completely absorbed, there was nothing left at the bottom of my roasting pan (and I use a perfect one for turkey) and the carrots were petrified and non-edible! So I had no gravy for the turkey either which left me less than thrilled. So, this recipe basically ruined my turkey. WOULD NEVER USE THIS RECIPE AGAIN! AVOID AT ALL COSTS!!! Read more
recipe Spiced Turkey Breast
Joanna Huntsville, AL 11-26-2009
Flag

Really Liked the Spiced Crust Flavor
Rated: 5 stars out of 5

I made this turkey breast to slice up for lunch sandwiches and really liked it. The spices in the crust really did work well... together, I thought. I will definitely use this recipe again.Read more
recipe Spiced Turkey Breast
Andrea Demarest, NJ 11-17-2009
Flag

Spiced Turkey Breast - don't bother...
Rated: 2 stars out of 5

Just tried out the Spiced Turkey Breast recipe in advance of Thanksgiving - to serve some additional white meat along with... the "big bird". This recipe just didn't deliver as expected. Way too much all-spice which overpowered the final product. The spice rub cooked together nicely to form a crust but fell off in large chunks as soon as it was sliced. Easy to make but the taste just didn't impress - I had expected to taste the mustard flavor but the other spieces overpowered.Read more