Name: Moroccan Turkey Breast with Charmoula Sauce
Ingredients: 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; 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

CategoryPoultry

Source: LCBO Food & Drink, Holiday 2008
Region: Moroccan
Rating: 9/10

Yields1 Serving

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

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.

Preheat over to 400°F.

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.

Remove breast from pan and let sit for 10 minutes before slicing.

Combine parsley, coriander, garlic, lemon juice, olive oil, paprika and cumin in food processor until puréed. Season with salt and pepper.

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

Directions

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.

Preheat over to 400°F.

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.

Remove breast from pan and let sit for 10 minutes before slicing.

Combine parsley, coriander, garlic, lemon juice, olive oil, paprika and cumin in food processor until puréed. Season with salt and pepper.

Slice turkey and serve over couscous.

Notes

Moroccan Turkey Breast with Charmoula Sauce

Ingredients Directions