Spicy Cumin and Chili Rubbed Turkey Breast
Turkey breasts are easier to cook than an entire turkey and one breast can serve 6–8 people. Turkey breasts with the skin on and bone-in are often much cheaper.
INGREDIENTS | SERVES 6-8
1 4- or 5-pound turkey breast
3 tablespoons ground cumin
1 teaspoon table salt
½ teaspoon ground black pepper
½ teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
½ cup chicken or turkey stock
2 tablespoons flour
Rinse the turkey breast. If desired, remove the skin and bones before cooking. Pat the breast dry.
Combine all of the spices in a small bowl and stir to combine. Rub the spice mix over the meat. Place it in a sealable container and store in the refrigerator for 4–24 hours.
Preheat oven to 325°F. Place a skillet over medium-high heat. Add the oil and the turkey breast. Cook on each side for 4–5 minutes, or until it is lightly seared.
Place the pan in the center of the oven and cook uncovered for 1½ hours, or until a meat thermometer registers 155°F. Remove the meat from the pan, cover, and let it rest for 10 minutes.
Add the stock to the pan and scrape to remove any stuck on bits from the bottom of the pan. Add the flour, whisking continually for several minutes. Place the pan over medium heat and cook until thickened. Slice the turkey and serve the pan sauce over the slices while warm.