Not every holiday table needs an entire bird. For smaller gatherings â€“ or for families that prefer to eat breast meat only, turkey breast is every bit as delicious and festive.
- Cuisine: American
- Course: Dinner
- Dark brown sugar
- Garlic Powder
- ground black pepper
- ground cumin
- smoked coarse sea salt
- Smoked Paprika
- unsalted butter
- whole turkey breast
- Set oven rack in the lower third of the oven and preheat to 350°
- 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
- 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°