Tandoori-Style Roast Turkey Breast |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 9 |
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Our Pecan Rice and Chutney-Glazed Carrots are delicious accompaniments to this moist turkey breast. Ingredients:
1 (3-pound) frozen boneless turkey breast, thawed (such as butterball) |
1/2 cup plain low-fat yogurt |
2 teaspoons minced peeled fresh ginger |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1 teaspoon paprika |
1/2 teaspoon saffron threads, crushed |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
2 large garlic cloves, minced |
cooking spray |
Directions:
1. Remove and discard skin from turkey breast, reserving gravy pouch for another use. Roll up turkey breast. Tie roll securely in several places with heavy string. Place turkey in a large heavy-duty zip-top plastic bag.
2. Stir together yogurt and next 8 ingredients. Pour over turkey; seal bag securely and shake to coat. Marinate in refrigerator 8 hours.
3. Preheat oven to 375°.
4. Remove turkey from marinade, discarding marinade. Place turkey, seam side down, on the rack of a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of turkey breast. Bake, uncovered, at 375° for 1 hour or until meat thermometer registers 170°. Cover with foil, and let stand 15 minutes. Remove string; slice turkey breast crosswise into thin slices.
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