Roast Turkey Breast with Smoked Sea Salt and Brown Sugar Rub

By Marge Perry & David Bonom

Not every holiday table needs an entire bird. For smaller gatherings – or for families that prefer to eat breast meat only, turkey breast is every bit as delicious and festive.

  • Yield: 8-12 Servings
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INGREDIENTS

  • 6 1/2-7 pound whole turkey breast
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons dark brown sugar
  • 1 tablespoon smoked coarse sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper


DIRECTIONS

  1. Set oven rack in the lower third of the oven and preheat to 350°.
  2. Rinse turkey and pat dry with paper towels. Rub butter all over turkey.
  3. Combine the sugar, salt, cumin, paprika, garlic powder and black pepper in a small bowl
  4. 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°.