Tandoori-Style Roast Turkey Breast

Our Pecan Rice and Chutney-Glazed Carrots are delicious accompaniments to this moist turkey breast.

Yield: 9 servings,(serving size: 3 ounces)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 182
  • Fat: 1.4g
  • Saturated fat: 0.5g
  • Protein: 38.1g
  • Carbohydrate: 1.9g
  • Cholesterol: 95mg
  • Iron: 1.9mg
  • Sodium: 214mg
  • Calories from fat: 7%
  • Fiber: 0.4g
  • Calcium: 46mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Stir together yogurt and next 8 ingredients. Pour over turkey; seal bag securely and shake to coat. Marinate in refrigerator 8 hours.
  3. Preheat oven to 375°.
  4. 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.
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