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Nutrition Facts
Serving Size 1 (429g) Recipe makes 8 servings
Calories 584
Calories from Fat 250		(42%)
Amount Per Serving		%DV
	Total Fat 27.8g	42%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 11.7g
	Polyunsaturated Fat 6.1g
	Trans Fat 0.0g
Cholesterol 221mg		73%
Sodium 380mg		15%
Potassium 1011mg		28%
Total Carbohydrate 2.7g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.3g
Protein 76.0g		151%
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Thanksgiving

Little Mama Dia

New Recipes For June 2009

Chef shapeweaver ©

Roasted Turkey Breast With Zesty Dry Rub

Recipe #104965 | 2 days | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Ridgely
Nov 29, 2004

I wanted to try something different fot Thanksgiving this year and this recipe was a winner! The turkey breast was moist and the flavor was incredible and it make a really good gravy! Oh my. My 7lb. turkey breast was done in 2 hours and 15 minutes. I got this recipe from foodnetwork.com

SERVES 8 -10 (change servings and units)

Ingredients

1 (6 lb) whole turkey breast, on the bone
2 tablespoons olive oil
2 tablespoons fresh lime juice

Dry Rub

2 teaspoons onion salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Gravy

2 tablespoons all-purpose flour
1 (14 1/2 ounce) can chicken broth

Directions

1
Preheat oven to 350 degrees F.
2
Coat large roasting pan with nonstick vegetable-oil cooking spray.
3
Rub turkey on all sides and under skin with olive oil and lime juice.
4
Dry Rub: Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl.
5
Rub 1 1/2 tablespoons mixture over turkey and under skin.
6
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.
7
Remove turkey to a warm place; let stand 10 minutes.
8
Gravy: Pour off all but 2 tablespoons drippings from roasting pan.
9
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.
10
Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes.
11
Strain gravy through sieve into gravy boat; keep warm.
12
Cut off each 1/2 of the turkey breast from the bone.
13
Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use.
14
Slice other 1/2 of turkey breast and serve with the gravy, and mashed potatoes, if desired.

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Featured Reviews for This Recipe

From: Jmommy209

On Oct 15, 2009

I WISH, WISH, WISH there were more than 5 stars for this recipe! I had half a turkey breast that was on sale and was looking for something to do with it. As I didn't have any limes, I omitted the lime/olive oil rubdown, but I mixed the dry rub ingredients with about 4 Tbsp of butter and greased up the breast. Oh MY! So, so, SO delicious! I used all the drippings for the gravy and wound up eating extra potatoes and more turkey JUST to eat more gravy! Thank you SO much!

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From: Chef shapeweaver ©

On Jun 15, 2009

Ladies and Gentlemen, May I have your attention ? We have here a " Winner, Winner Turkey Dinner I made this recipe on 6/15/09 for mine and SO's Linner ( a combo of lunch/dinner ).I just used the part of the recipe for the dry rub. And the turkey breast was done to perfection in 2 1/2 hours. I used the drippings fron this recipe to make Kittencal's Easy No-Fail Make Anytime Turkey Gravy. And everything was so good, just the right amount of spiciness. I bet this rub method would be great on a whole turkey. This will be made again. Thanks for posting and, " Keep Smiling "

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From: Rollin in the Dough!

On Jun 7, 2009

The turkey tasted great with this rub. I rubbed it under the skin then poured a pot of boiling water over it so the skin would shrink up on the turkey and seal it in, then pat dried the outside and rubbed the rest on. I put on a bed of thickly sliced onions and put a can of chicken broth in the bottom. I also basted it twice in the last hour. The turkey was about 7 lbs and it took about 3 1/2 hrs to cook all the way through!

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From: little giggly's mom

On Dec 28, 2007

The first time I made this, I halved the recipe because it was for only two. Neither my husband nor I are huge roasted poultry fans, and this was absolutely delicious! This year was the first time I hosted Thanksgiving and I decided to use this dry rub mix and made enough for 20 people. I used Uncle Bills cooking method, but injected melted butter mixed with this dry rub into the turkey first and then used the olive oil and lime juice on the outside with tons of the rub. The gravy that this maked is unbeatable in flavor. (I would use cornstach instead of flour next time.) No one has ever seen so much turkey eaten in one sitting! It was actually as popular as the mashed potatoes (unheard of in my starch crazed family.) The smell that filled my house was amazing. I think the cumin was key! Thank you so much for this recipe. It is the greatest ever!

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