You don't have to cook a whole bird for Thanksgiving. Turkey breast cuts nicely, looks good, and is mild enough for bold seasonings like chili and cumin. You can use turkey thighs or wings, if you prefer.
- Cook Time
- Prep Time
- 3 pound half turkey breast
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, mashed
- 2 teaspoons chopped fresh oregano
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 cup orange juice
- Kosher salt
1. Preheat the oven to 400°F.
2. Rinse and dry turkey. Place it skin side up in a roasting pan.
3. In a small bowl, combine evoo, garlic, oregano, chili powder, cumin, and cayenne pepper. Brush mixture on turkey. Season with salt, if desired.
4. Place turkey in 400°F oven, and immediately reduce the heat to 350°F. Roast for 20 minutes.
5. After 20 minutes, baste turkey with juices in the bottom of the pan. Then roast for 40 to 65 minutes more, basting occasionally. Remove from the oven when a meat thermometer stuck into the thickest part of the breast reads 160°F. Rest 15 minutes before carving.