MOROCCAN TURKEY BREAST

MOROCCAN TURKEY BREAST

Cooking poultry parts instead of the whole bird just makes so much sense to me.

It takes much less time to prepare and cook

which means a lot less stress for this Galley Kat.

…plus on the boat it would be logistically impossible.

According to the Bitten Word

a big trend in Thanksgiving turkey this year is towards exotic global flavours

so thought I would give our little feast a North African spin.

MOROCCAN TURKEY BREAST
2 tsp ground cumin
1 tsp ground corriander seed
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp dried oregano
1/4 tsp ground cinnamon
1/4 tsp ground pepper
1 turkey breast, skin removed
2-3 pats of butter
1 tbsp olive oil
Rinse breast and pat dry.
Mix together the spices in a small bowl.
Rub the breast all over with the spice mix.
Brush with olive oil
and dot top with butter
In a 400 ° oven or barbecue grill
cook breast until juices run clear
or if you have a meat thermometer when interior reads 180 °
The original recipe used boneless turkey breast and cooking time was 50 minutes.
I found that this bone-in breast was perfectly done and juicy at 40 minutes.

a delicious exotic blend of flavours and textures.
…the perfect Thanksgiving feast for two!

Recipe courtesy of myrecipes.com

 

 

2 thoughts on “MOROCCAN TURKEY BREAST

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.