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Prep Time: 20 minutes, plus 24 hours to marinate, Cook Time: 2 hours, Serves: 4 to 6
Garam Masala 1 tablespoon each: ground coriander, ground cumin, ground black pepper, ground cayenne pepper, and ground fennel ginger and cardamom. 1 teaspoon each: ground cloves and grated nutmeg Mix spices together and store in a sealed container for up to 2 months. Turkey 1 (4 to 6 lb) all-natural turkey breast, thawed and rinsed 2 Tbsp. Henry's Organic Extra Virgin Olive Oil 1/4 to 1/2 c. garam masala 1 large plastic bag Rub turkey breast with olive oil. Rub spice mixture over the breast, including inside the breast cavity and underneath the skin. Place in plastic bag and refrigerate overnight. Citrus Spice Glaze 1 c. Henry's Orange Juice Zest and juice of one orange Zest and juice of two limes 3 Tbsp. honey 1 Tbsp. garam masala Mix all ingredients together in a small bowl, refrigerate until needed. Roasting the Turkey Breast Preheat oven to 350° F. Place turkey breast on rack in shallow roasting pan. Loosely tent foil around turkey breast and place in oven. Roast for 2 hours, or until the internal temperature reaches 170° F. Baste with glaze every half hour or so. Remove foil for last half hour of roasting (reserve foil). If pan gets dry, add an inch or so of water or chicken broth to the pan. Remove turkey breast from oven. Cover with foil. Let rest 20 minutes before carving. |
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