I’ve been cooking for a client who is on a VERY restricted diet. Their aren’t many things he can eat. A few weeks ago, I made an Herb Roasted Turkey Breast. Here is a new version from Family Circle magazine, using a dry rub. There is a gravy recipe included, but I skipped the gravy.
Roast Turkey Breast with Zesty Dry Rub
Serves 6 to 8
1 whole turkey breast on the bone (6 to 7 lbs)
2 Tbs olive oil
2 Tbs fresh lime juice
2 tsp onion salt
2 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp ground allspice
1/4 tsp cayenne pepper
2 Tbs all-purpose flour
14.5 oz can chicken broth
Preheat oven to 350 degrees F.
Coat large roasting pan with nonstick vegetable-oil cooking spray. Rub turkey on all sides with olive oil and lime juice.
Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl. Rub 1 1/2 tablespoons mixture over turkey.
Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer. Remove turkey to a warm place; let stand 10 minutes.
Pour off all but 2 tablespoons drippings from roasting pan. Sprinkle flour and 1/2 teaspoon of remaining dry rub over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute. Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes. Strain gravy through sieve into gravy boat; keep warm.
Cut off each 1/2 of the turkey breast from the bone. Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use. Slice other 1/2 of turkey breast and serve with the gravy.