Indian-Spiced Turkey Breast Recipe

Name: Indian-Spiced Turkey Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plain whole-milk yogurt; 1 medium onion, coarsely chopped; 3 large garlic cloves; One 1-inch piece of fresh ginger, peeled and thinly sliced; 1/4 cup fresh lemon juice; 2 teaspoons ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cinnamon; 1/2 teaspoon cayenne pepper; 2 bone-in, skin-on turkey breast halves (about 3 pounds each); Kosher salt and freshly ground pepper; 2 tablespoons unsalted butter, melted

Servings: persons

2 cups plain whole-milk yogurt
1 medium onion, coarsely chopped
3 large garlic cloves
One 1-inch piece of fresh ginger, peeled and thinly sliced
1/4 cup fresh lemon juice
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
2 bone-in, skin-on turkey breast halves (about 3 pounds each)
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted

1
In a food processor, puree the yogurt with the onion, garlic, ginger, lemon juice, turmeric, cumin, coriander, cinnamon and cayenne.
2
Place the turkey breasts on a large rimmed baking sheet.
3
Pour the yogurt marinade over the turkey and rub it over both sides and under the skin.
4
Cover and refrigerate for at least 6 hours and up to 24 hours.
5
Remove the turkey from the refrigerator 1 hour before roasting.
6
Preheat the oven to 475.
7
Transfer the turkey breasts (with any marinade that sticks to them) to a large roasting pan, skin side up.
8
Season with salt and pepper and drizzle the butter over the skin.
9
Roast for 20 minutes.
10
Reduce the oven temperature to 375 and roast for 50 minutes longer, or until an instant-read thermometer inserted in the thickest part of the breast registers 165.
11
Transfer the turkey to a cutting board and let rest for 10 minutes.
12
Carve and serve.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups plain whole-milk yogurt, 1 medium onion, coarsely chopped, 3 large garlic cloves, One 1-inch piece of fresh ginger, peeled and thinly sliced, and more.

Yes, Indian-Spiced Turkey Breast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-Spiced Turkey Breast

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