Thanksgiving Turkeys: Spiced Turkey

Rylee Genner

Spice things up this Thanksgiving with this recipe for a delicious spiced turkey breast!
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
  1. Preheat oven to 350 degrees F.
  2. Mix together mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar, and oil.
  3. Put the turkey in a 9 by 13-inch roasting pan.
  4. Spread the mustard mixture around the sides and top of the turkey.
  5. Add the onions, carrots, and chicken stock in the pan.
  6. Roast the turkey for 45 minutes.
  7. Loosely cover the pan with foil and bake for another 45 minutes (or until an instant-read thermometer registers 175 degrees F.)
  8. Let the turkey rest 20 minutes before serving
  9. Arrange the vegetables on a serving platter.
  10. Remove the turkey and put in on a cutting board.
  11. Pour ½ of the juices into a small saucepan.
  12. Whisk in the flour until smooth.
  13. Whisk in the remaining pan juices.
  14. Bring the mixture to a boil over medium

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.

Information gathered from foodnetwork.com – Thanksgiving

 

 

Spice things up this Thanksgiving with this recipe for a delicious spiced turkey breast!

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.

 

Information gathered from foodnetwork.com – Thanksgiving

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