During this unusual year when we might have smaller gatherings at the Thanksgiving table, we thought we would share a super simple but delicious way to cook turkey for fewer people. For this recipe we got a really high quality fresh turkey breast from DiPaula Turkey Farm
at the Union Square Greenmarket and roasted it with a little canola oil and our new Spiced Chili Salt, which brings some curry or mole-like flavor along with a touch of chili heat.
- 1 Turkey Breast (deboned)
- ¼ Cup Spiced Chili Salt
- ¼ Cup Canola Oil
Take turkey breast and score the skin.
Rub entire turkey with canola oil.
Take Spiced Chili Salt and dust all sides of the turkey and let sit for 24hours.
Once marinated for 24hours place on sheet tray and roast 485 degrees for 10 minutes then drop temperature of oven to 300 degrees and cook for an additional 30 minutes. After 30 minutes stick thermometer in the largest part of the breast, you are looking for an internal temperature of 160 degrees F. You might need additional time, if so place back in the oven at 300 degrees until internal temperature reaches 160 degrees.
Once internal temp reaches where it needs to be let turkey rest for 10 to 15 minutes before cutting into it this should allow internal temp to reach 165 degrees and leave you will a juicy turkey.