Oct 10, 2012 7:24 PM by Ian Cross
TUCSON - Today on Let's Make a Meal, our food contributor Jennifer English stopped by to make Spice Roasted Turkey Breast. Here's what she had to say:
"Yesterday was Canadian Thanksgiving and in celebration I made a really delicious and easy Spice Roasted Turkey Breast with all the trimmings. I served it with a creamy pumpkin spice soup.
"Now that pumpkins are in the markets, it is important to learn the difference between the Jack-o-lantern pumpkins and the sweet eating kind that rival any of our seasonal squashes for flavor."
Spice Roasted Turkey Breast
1 split kosher turkey breast ( about 1 1/2 pounds)
2 Tablespoons Olive Oil
1-2 tablespoons spice mix 2 yams chunky cubed
2 stalks celery chunky cut
1/2 onion cubed
(use a carrot, fennel, or other root veggies of your preference)
Spice Rub Mix
1 T. granulated garlic
1 T. smoked paprika
1 t. ground allspice
1 t ground cumin
1 t. ground coriander
1 t. ground cinnamon
1 t. cayenne
1 t. celery seeds.
1 t. sea salt
1 t. freshly ground black pepper
preheat oven to 400 degrees.
Wash and pat dry the turkey breast.
Place in baking dish with enough room for the turkey and the vegetables, I like to use a lasagna pan.
Mix the olive oil and the spice and whisk together
Place the turkey in the roasting pan. Pour the oil & spice rub all over and coat thoroughly on both sides. Place the turkey in the center of the pan and surround with the chunky cut veggies.
Place the pan in the oven for 45-55 minutes until a meat thermometer reads 165 degrees.
Let Turkey breast "rest" for 10 minutes before serving to allow the juices to re-absorb.
Serve with e big green salad and the roasted veggies