© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp ground cumin
1/4 c ground coriander
1/4 c chili powder
1/4 c paprika
1 tbsp ground mustard
2 tbsp light brown sugar
2 tsp salt
2 tbsp black pepper
9-10 lb BONELESS TURKEY BREAST
4 tbsp liquid smoke
12 oz fresh cranberries
1 c orange juice
4 Medium jalapenos, seeded and minced
1 tbsp orange zest
2 c sugar
1 Bunch fresh cilantro, chopped
TURKEY PREPARATION
Combine cumin, coriander, chili powder, paprika, mustard, sugar, salt and pepper. Cover and reserve.
Place turkey breast, skin side down and pour 2 tablespoons liquid smoke over the breast. Rub the liquid into the turkey. Sprinkle half of the spice mixture over the turkey.
Turn the bird over and repeat the process, coating the skin.
Roast in a 325-degree F oven. Cover the turkey with foil for the first 45 minutes. Remove the foil and continue to roast for 2-1/4+ hours or until the internal temperature reaches 165 degrees F.
Allow to stand for 20 minutes before carving.
CRANBERRY-JALAPENO SALSA
Meanwhile, place cranberries, orange juice, jalapeno, orange zest and sugar in medium size sauce pan over medium heat. Cook cranberries until thickened, about 20 minutes.
Remove from heat. Stir in cilantro. Allow flavors to blend for at least 20 minutes.
SERVICE
Slice the turkey. Shingle an 8-ounce portion on each dinner plate and top with cranberry-jalapeno salsa.
470 Total Calories
70 Calories from Fat
8 g Total Fat
12 % Daily Total Fat
2 g Saturated Fat
10 % Daily Saturated Fat
190 g Cholesterol
63 % Daily Cholesterol
718 mg Sodium
31 % Daily Sodium
34 g Total Carbohydrates
11 % Daily Total Carbohydrates
3 g Dietary Fiber
12 % Daily Dietary Fiber
29 g Sugars
63 g Protein
30 % Daily Protein
25 % Daily Vitamin C
6 % Daily Calcium
30 % Daily Iron