A whole Turkey Breast contains two lobes of breast meat. Serving Turkey Breast roasted is the most common way and also the broadest. Using this cooking method allows for you to experiment with different vegetables and spices that all create different flavors suited to your dining experience. With this roasted turkey I decided to use Arabic spices that have aromas of cumin, pepper, lemon, dill, turmeric amongst many others. However; as stated before, you may use any vegetables and spices that you wish, but use this same method of cooking.
Another debate on turkey breast is whether to cook it breast down or breast up. Cooking the turkey breast up will allow your turkey skin to get crispy while leaving the breast tender. Note* skin must cover all of the turkey meat or your meat will dry out.* cooking your turkey breast side down will cook the breast within the juices allowing for flavor and tenderness. I personally do both. First I cook the breast side down then the last 30 min I flip it over and crisp the turkey skin.
- Preheat oven to 325
- In a small bowl mix a ¼ cup of butter and your choice of spices ( in this recipe I used Kabsah spices which is an Arabic blend, salt, and pepper) set aside
- Cut vegetables ( I used onions, carrots, and tomatoes) options: celery, onions, potatoes, carrots, turnips, green beans.
- In a 3 in deep pan place turkey breast side up and separate skin from meat. Add butter mixture over the meat, under the skin as well as the inner cavity of the breast. Pull skin over the meat, so it covers all exposed areas completely. Then turn over and cook breast side down.
- While holding the breast upright, place vegetables around turkey so they can help support the turkey breast up.
- Add 1 cup of water and cover with foil.
- Cook for 1 ½ to 2 hours
- At the remaining ½ hour: remove foil, and turn turkey breast side up and continue to cook for 30 min.
- When finished, tent the foil over the turkey breast and allow turkey to rest for 15 min before