Prep 15 mins
Cook 2 hrs
Beliefnet sends me a daily newsletter with a recipe. Honestly, sometimes the recipe isn't something that this Redneck would ever cook, but with the holidays coming up, this one is sounding good. And...a turkey breast is just enough for a single gal and maybe a couple of friends.
- Pat the turkey with paper towels to dry.
- Mix the brown sugar, parsley flakes, paprika, dry mustard, garlic powder, onion powder, salt, cinnamon, pepper and ginger in a bowl.
- Pat the brown sugar mixture evenly over the turkey.
- Arrange the turkey on a rack in a baking pan.
- Roast at 350 degrees until a meat thermometer registers 170 degrees.
- Let rest before slicing.
I had a small 3 lb. boneless turkey breast in my freezer for a while and I wanted to make it for Superbowl Sunday (which was also my Anniversary!) This recipe looked like just what I was looking for so I gave it a try and I was so glad I did! I wasn't sure about the brown sugar and thought it might be too sweet but it wasn't and It gave this such a nice color. I made it in my crockpot and cooked it on low about 6 1/2 Hours and It was nice and moist and absolutely delicious! When it was finished cooking the herb mixture turned to this nice beautiful brown coating that made my turkey not only look great but taste delicious too. I wish I had a camera I would have taken A picture to post. I will definately use this recipe again. Thank's for posting!!!
I bought a 5.5 lb turkey breast and applied the rub over and under the skin. Then I put it over over a water pan in a Weber kettle grill with coals to either side, sprinkled with water-soaked hickory chips. I maintained a temperature of 225-250 degrees for 1.5 hours, achieving a beautiful brown skin. Then I put the turkey in a roasting pan and finished it in a 350-degree oven, basting it every 10 minutes for the next hour. When finished, it looked like it just jumped out of a Bon Appetit Magazine photo. It was infused with rich, smokey, sweet and herbal aromas and flavors, and very tender.
Super easy and really tasty. I did this with a kilo of turkey so about 2.2lbs, I used the same amount of spices making it with additionally hot paprika because my DH and I usually find turkey really bland. After 1 1/2 hours, when it reached 170?F inside, it came out really moist, which surprised me as that it was a skinless breast. It has a very light sweet/spicy taste that makes it by far the best turkey breast that wasn't carved off from a whole turkey I have had, even including in restaurants. It is worthy of guests as it is lovely as well as delicious, and I will be making it again for sure. I served it with Yorkshire pudding, gravy and green beans.