Relive the pleasure of this comforting meal by making turkey sandwiches with the leftovers.
Hands-on time: 30 minutes.
Total time: 3 hours.
The two and a half hours it takes for this turkey to cook is just enough time to finish up that novel that’s been gathering dust on your nightstand!
- Olive oil cooking spray
- 1 7-lb bone-in, skin-on turkey breast
- Zest 1 navel orange (about 2 tsp)
- 1 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp dried oregano
- 1/4 tsp ground cumin
- 1/8 tsp ground black pepper
- 2 tbsp extra-virgin olive oil
ONE: Preheat oven to 325°F. Line a rimmed baking sheet with heavy-duty aluminum foil. Spray foil lightly with cooking spray.
TWO: Rinse turkey breast with cold water, then pat dry with paper towels. Place turkey breast on foil-lined pan, skin-side up.
THREE: In a small bowl, combine orange zest, chili powder, salt, oregano, cumin and pepper. Add oil and stir to make a thick paste. Rub paste all over turkey skin.
FOUR: Roast turkey for 2 to 2 1/2 hours. The temperature of the turkey breast should measure 170°F on a meat thermometer. Remove turkey breast from the oven and let it rest for 15 minutes before removing skin, carving and serving. Enjoy!
Nutrients per serving (4 oz meat, skin removed):
Calories: 180, Total Fat: 8 g, Sat. Fat: 1 g, Carbs: 1 g, Fiber: 0 g, Sugars: 0 g, Protein: 24 g, Sodium: 530 mg, Cholesterol: 65 mg
NUTRITIONAL BONUS: Here's a little holiday trivia: Did you know that tryptophan (the stuff in turkey that makes you sleepy) only has sleep-inducing effects when consumed on an empty stomach? To bypass post-dinner drowsiness, make sure to eat a balanced breakfast and lunch.
Recipe by Diana Burrell from Oxygen Magazine
Click HERE for a printable version.