Roast Turkey Breast with Zesty Dry Rub

Recipe courtesy Family Circle Magazine

Picture of Roast Turkey Breast with Zesty Dry Rub Recipe Photo: Roast Turkey Breast with Zesty Dry Rub Recipe
Rated 4 stars out of 5
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  • Read 9 Reviews
Total Time:
2 hr 45 min
Prep
15 min
Cook
2 hr 30 min
Yield:
6 to 8 servings
Level:
Easy
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Ingredients

  • 1 whole turkey breast on the bone (6 to 7 pounds)
  • 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 can (14.5 ounces) chicken broth
  • Mashed potatoes, for serving, if desired

Directions

Preheat oven to 350 degrees F.

Coat large roasting pan with nonstick vegetable-oil cooking spray. Rub turkey on all sides 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.

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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Newest Ratings and Reviews

Read all 9 reviews

  • on May 02, 2011

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    This is my favorite rub when making turkey. I have converted many turkey haters into turkey lovers this way. I add bacon strips across the top and a bit of white wine to the bottom of the pan to keep it moist.

    Every year right before Thanksgiving someone in my family inevitably calls me and asks for the recipe.

    If you have the ability to put the turkey on a Traeger (smoker for a few hours before cooking, by all means do so. SO yummy!

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  • on November 04, 2008

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    I tried this recipe today and all 6 of us loved it! I was nervous about the cayenne pepper, but followed the directions anyway. The skin was flavorful and crisp while the meat stayed moist. PERFECT!!! The gravy was like an added bonus of flavor!

    people found this review Helpful.
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  • on July 05, 2007

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    A great new flavor to spice up your ordinary Turkey breat

    people found this review Helpful.
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