Moroccan Turkey Breast
Source of Recipe
Martha Stewart
Recipe Introduction
Reduced fat version
Can be prepared in advance to make assembly easy on day of roasting
Serves 4 to 6
Note: adapted from “Good Food, No Fuss” by Anne Willian. Copyright © 2003 by Anne Willian, Inc. Photographs Copyright © BBC Worldwide.
List of Ingredients
2 ounces finely chopped blanched almonds
1 tablespoon sesame seeds
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
5 pound bone-in turkey breast, rinsed and patted dry
2 heaping tablespoons honey
1/2 cup homemade chicken stock, plus more, if needed
Pam Recipe
Serves 4 to 6
1. Preheat oven to 350°. In a medium skillet, combine almonds and sesame seeds. Cook over medium heat, until fragrant and golden, 4 to 5 minutes. Set aside and let cool.
2. In a small bowl, combine cinnamon, coriander, cumin, ginger, cloves, salt, and pepper. Rub over entire surface of turkey.
3. In a small saucepan, heat honey, and stock. Place turkey, breast up, in a small roasting pan. Spray with Pam, and pour stock mixture over turkey. Roast for 1 to 1 1/4 hours, basting every 20 minutes with pan juices. As the honey browns, add additional stock to avoid burning. If the pan dries out, add more stock. If turkey browns too much, cover with aluminum foil.
4. Remove from oven, and remove turkey from pan. Set aside. Strain pan juices into a small saucepan and return turkey to roasting pan. Stir sesame seeds and almonds into pan juices. Spread over turkey, return to oven, and continue roasting, basting every 3 to 5 minutes, until skin is dark golden brown, and crisp, and a meat thermometer inserted in the thickest part of the meat reads, 165°, 8 to 10 minutes.
5. Transfer turkey to a platter
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