Roast Turkey Breast with Smoked Sea Salt and Brown Sugar Rub
By Marge Perry & David Bonom
Not every holiday table needs an entire bird. For smaller gatherings—or for those that prefer to eat breast meat only, turkey breast is every bit as delicious and festive.
Effortless Turkey Dinner in A Nonstick Roaster
This roast turkey breast recipe is ideally served at gatherings that call for a delicious centerpiece. From dinner parties to weeknight family dinners, everyone will love the savory-sweet flavors of this dish. Paired with traditional sides like mashed potatoes, green bean casserole, and cranberry sauce, this makes the perfect festive meal. This dish promises a tantalizing combination of smoky, sweet flavors that will impress guests and elevate any special occasion meal. Preparation with Anolon cookware ensures that every aspect of cooking this roast turkey breast is a seamless and enjoyable kitchen experience, promising delicious results every time.
For cooking, Anolon offers a range of high-quality cookware that ensures optimal results. To achieve a crispy skin and juicy interior, we recommend using the Anolon Advanced 16-Inch x 13-Inch Hard Anodized Nonstick Roaster with Rack, which allows for effortless cleanup and beautiful presentation. With Anolon's innovative designs and durable materials, cooking this turkey breast recipe becomes a seamless and enjoyable culinary experience. Whether you're hosting a formal dinner party or enjoying a cozy family meal, Anolon ensures that every dish is cooked to perfection and served with style.
- Yield:
8-12 Servings
Ingredients
- 6 1/2-7 pound whole turkey breast
- 2 tablespoons unsalted butter, softened
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked coarse sea salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Directions
- Set oven rack in the lower third of the oven and preheat to 350°F. Lightly oil a wire rack and set in a roasting pan.
- Rinse turkey and pat dry with paper towels. Rub butter all over turkey.
- Combine the sugar, salt, cumin, paprika, garlic powder and black pepper in a small bowl; rub mixture over turkey skin.
- Place turkey breast, skin side up, on the wire rack. Pour 1 1/2 cups water into the bottom of the pan. Roast turkey breast 1 hour, if turkey skin begins to brown too quickly then cover it loosely with a sheet of aluminum foil. Baste the turkey with pan juices. Continue to roast the turkey an additional 45-60 minutes, basting every 15 minutes, or until an instant read thermometer inserted into the thickest portion of the breast registers 165°F. Remove turkey from the oven and let stand 10-15 minutes before slicing.