Spice Rubbed Bone-In Turkey Breast
- 6 Servings
- 10 mins Prep Time
- 25 mins Total Time
For the turkey
- 1 package Fresh Bone-In Turkey Breast
- 3 garlic cloves, finely chopped
- 1 tbsp. ground cumin
- 1 tbsp. olive oil
- 1/2 tbsp. sweet paprika
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. dried oregano
- 3 tsp. kosher salt, divided
- 1 large lemon
For the sauce
- 1 cup (packed) cilantro leaves with tender stems
- 1 medium jalapeño, seeds removed, coarsely chopped
- 1 garlic clove, finely chopped
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. fresh lime juice
- 1/4 tsp. kosher salt
- 1/3 cup mayonnaise
Step 1Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 2 teaspoons salt, and finely grated zest from lemon in a medium bowl.
Step 2Cut lemon in half and squeeze out juice into spice mixture. Rub the cut lemons all over the turkey, and any remaining juice. Place lemons in cavity of turkey.
Step 3Place turkey in a roasting pan, or aluminum sheet pan with parchment underneath, breast side facing up. From both edges of cavity, loosen skin from breasts, being careful not to tear skin. Using your fingers, gently spread 3/4 of spice mixture under skin (reserve remaining spice mixture), then season turkey skin all over with remaining 1 teaspoon salt.
Step 4Roast turkey 10 minutes, then turn heat down to 375°F. Continue roasting, basting with remaining spice mixture and pan juices every 20 minutes, until thickest part of breast is pierced with instant-read thermometer and reads 155-165°F.
Step 5Transfer turkey to a cutting board and let rest 15 minutes, where its temperature will continue to rise to 170°F.
Step 6Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
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