Source: LCBO Food & Drink, Holiday 2008
Region: Moroccan
Rating: 9/10
Moroccan Butter
¼ cup softened butter
2 tsp ground ginger
2 tsp ground cumin
1 tsp paprika
½ tsp cinnamon
pinch saffron
½ tsp red pepper flakes
1 boned turkey breast, 4lbs, skin on
Salt and freshly ground pepper to taste
Charmoula Sauce
¼ cup chopped parsley
¼ cup chopped coriander
1 tbsp chopped garlic
¼ cup lemon juice
¼ cup olive oil
1 tsp paprika
1 tsp ground cumin
1
Combine butter, ginger, cumin, paprika, cinnamon, saffron and red pepper flakes. Spread under skin of breast and all over the skin. Season with salt and pepper.
2
Preheat over to 400°F.
3
Place breast on a rack over a baking dish and roast for 1 hour 15 minutes or until an instant-read thermometer reads 165°F.
4
Remove breast from pan and let sit for 10 minutes before slicing.
5
Combine parsley, coriander, garlic, lemon juice, olive oil, paprika and cumin in food processor until puréed. Season with salt and pepper.
6
Slice turkey and serve over couscous.
Ingredients
Moroccan Butter
¼ cup softened butter
2 tsp ground ginger
2 tsp ground cumin
1 tsp paprika
½ tsp cinnamon
pinch saffron
½ tsp red pepper flakes
1 boned turkey breast, 4lbs, skin on
Salt and freshly ground pepper to taste
Charmoula Sauce
¼ cup chopped parsley
¼ cup chopped coriander
1 tbsp chopped garlic
¼ cup lemon juice
¼ cup olive oil
1 tsp paprika
1 tsp ground cumin