As far as roasts go, a bone-in turkey breast is a relatively inexpensive, versatile cut. For a nutritious change of pace from standard gravy and potatoes, we rubbed our turkey with a potent spice paste that provided mellow heat and deep flavor. To crisp skin without drying out meat, we browned the turkey in a Dutch oven before transferring it to roast in a low oven. Instead of building a sauce from drippings, we simmered a bright, sweet-sour sauce using fruit juice, vinegar, and tarragon. Many supermarkets are now selling “hotel-cut” turkey breasts, which still have the wings and rib cage attached. If this is the only type of breast you can find, you will need to remove the wings and cut away the rib cage with kitchen shears before proceeding.
- Yield: 12 Servings
- Salt and pepper
- 2 tablespoons expeller-pressed canola oil
- 2 teaspoons five-spice powder
- 1½ teaspoons ground cumin
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cardamom
- 1 (6-pound) organic bone-in whole turkey breast, trimmed of all visible fat
- 1 tablespoon expeller-pressed canola oil
- 1 shallot, minced
- 1 garlic clove, minced
- 2 cups homemade or low-sodium chicken broth
- 2 cups orange juice (4 oranges)
- 2 tablespoons white wine vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 teaspoons chopped fresh tarragon
For the Turkey
- For the turkey Combine 1½ teaspoons salt, 1 teaspoon pepper, 1 tablespoon oil, five-spice powder, cumin, garlic powder, cayenne, and cardamom in bowl. Using your fingers, gently loosen skin covering breast. Rub paste evenly under skin. Place turkey on large plate, cover with plastic wrap, and refrigerate for at least 6 hours or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 325 degrees. Heat remaining 1 tablespoon oil in Dutch oven over medium heat until just smoking. Place turkey, skin side down, in Dutch oven and cook, turning breast on its sides as needed, until lightly browned, 8 to 10 minutes.
- Rotate turkey skin side up and transfer pot to oven. Roast until turkey registers 160 degrees, about 1½ hours. Transfer turkey to carving board, tent with aluminum foil, and let rest for 20 minutes. For the Sour Orange Sauce
- Meanwhile, heat oil in large saucepan over medium heat until shimmering. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, orange juice, and vinegar, increase heat to high, and bring to boil. Cook, stirring occasionally, until sauce is reduced to 1¼ cups, about 20 minutes.
- Whisk cornstarch and water together in small bowl, then whisk mixture into sauce and cook until thickened, about 1 minute; remove from heat and cover to keep warm.
- Stir 1 tablespoon turkey pan drippings and tarragon into orange sauce. Season with salt, pepper, and additional vinegar to taste. Remove skin if desired, carve turkey, and serve with sauce.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.