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 families that prefer to eat breast meat only, turkey breast is every bit as delicious and festive.
- 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.