Roasted Turmeric Spiced Turkey Breast

5 from 3 votes

Roasted Turmeric Spiced Turkey Breast

Roasted Turmeric Spiced Turkey Breast is a succulent bone in turkey breast cooked with turmeric, cardamom, spices and a very fun twist for a holiday gathering.

Prep Time10

Cook Time2 15

Total Time2 25

Course: Mains

Cuisine: American

Diet: Diabetic, Gluten Free

Servings:

Calories: 366kcal

Author: HWC Magazine

Ingredients

4-6 pounds Turkey bone in breast
¼ cup ghee or clarified butter or regular butter if no dairy issues. See notes below.
2 teaspoon turmeric dried ground
1 teaspoon paprika
dried ground
1 teaspoon garlic powder
dried ground
salt and pepper
to taste
1 teaspoon cardamom dried ground
3 cups seasonal vegetables
chopped (we used Brussel sprouts, potatoes and onions cut into bite sized pieces)
½ cup chicken broth Gluten free

US Customary - Metric

Instructions

Preheat oven to 325 degree F or 162 degrees C.
Spray a roasting pan with cooking spray
Place your bone in turkey breast in the roasting pan. Rub your turkey on all sides with your clarified butter (ghee) or regular butter if no dairy issues and then sprinkle with turmeric, paprika, garlic powder, salt and pepper to taste and ground cardamom. (We also like to put a little ghee or butter and seasonings under the turkey breast skin. Carefully use your fingers to separate the skin from the breast meat without tearing the skin. Then, carefully with your fingers and shoving in a little ghee and seasoning under the skin)
Add seasonal vegetables and pour chicken broth around the sides of the bone in turkey breast. Season the vegetables with salt and pepper to taste. Cover your turmeric spiced turkey breast with aluminum foil and secure around edges.
Bake for ½ hour. Remove aluminum foil from your turkey and baste turkey. Place turkey back into the oven and baste every 15 minutes until the turkey is golden brown, the internal temperature is 165 degree F and the juices run clear. Remove the turkey from the oven to rest and keep warm for 10 minutes. (cooking time will be around 1 ½ to 2 ¼ hours for a 4-6 pound bone in turkey breast)
Carve your Turkey and enjoy!

Notes

Nutrition information is based on 1 serving of turkey and a half cup of brussel sprouts.

We used ghee as we have a dairy sensitivity. If you do not have a dairy sensitivity, please free to use butter.

Homemade Ghee - Removes most of the milk solids

Melt butter in a pot on low heat. Once it simmers, skim off the foam that forms on top. Cook until clear bubbles appear, the middle layer is translucent, and milk solids stick to the pot's bottom (about 25-30 mins). Cool briefly, strain into a glass container—the ghee will turn opaque and light yellow as it cools. Although not completely dairy free, most people with dairy sensitivities do well with homemade ghee.

Nutrition