Tandoori-Style Roast Turkey Breast

Oxmoor House
Our Pecan Rice and Chutney-Glazed Carrots are delicious accompaniments to this moist turkey breast.
9 servings,(serving size: 3 ounces)


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1 (3-pound) frozen boneless turkey breast, thawed (such as Butterball)
1/2 cup plain low-fat yogurt
2 teaspoons minced peeled fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon saffron threads, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 large garlic cloves, minced
Cooking spray


Prep: 10 Minutes
Cook: 1 Hours
Other: 8 Hours, 15 Minutes

Remove and discard skin from turkey breast, reserving gravy pouch for another use. Roll up turkey breast. Tie roll securely in several places with heavy string. Place turkey in a large heavy-duty zip-top plastic bag.

Stir together yogurt and next 8 ingredients. Pour over turkey; seal bag securely and shake to coat. Marinate in refrigerator 8 hours.

Preheat oven to 375°.

Remove turkey from marinade, discarding marinade. Place turkey, seam side down, on the rack of a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of turkey breast. Bake, uncovered, at 375° for 1 hour or until meat thermometer registers 170°. Cover with foil, and let stand 15 minutes. Remove string; slice turkey breast crosswise into thin slices.

Created date

March 2010

Nutritional Information

Calories 182
Fat 1.4 g
Satfat 0.5 g
Protein 38.1 g
Carbohydrate 1.9 g
Cholesterol 95 mg
Iron 1.9 mg
Sodium 214 mg
Caloriesfromfat 7 %
Fiber 0.4 g
Calcium 46 mg