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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
1259
Harissa, which is a North African spicy chili paste, is one of our favorite condiments. We used the spices that often in or associated with harissa to spice our turkey breast this year. The spice rub will make your Thanksgiving turkey so much more exciting and flavorful. If you are planning on a smaller meal this year, roasting just the breasts is a great solution. It will take far less time and you can better ensure they won't be overcooked resulting in much a much juicer slice of turkey. Any pan drippings you have from the turkey can be added to the gravy to add extra flavor as well! If you use 1/4 cup of pan dripping then you can leave out 1/4 cup of the broth. This spice mixture will also work well on a roast chicken too!
Have you tried this yet? Let us know how it went in the comments below!
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Ingredients
For harissa spice mix:
- 4 tsp.
smoked paprika
- 1 tsp.
ground cumin
- 1 tsp.
ground coriander
- 1 tsp.
chili powder
- 1 tsp.
garlic powder
- 1/2 tsp.
whole caraway seeds
- 1/4 cup
extra-virgin olive oil
For turkey:
Kosher salt
Freshly ground black pepper
- 1
(5.5-lb.) whole bone-in turkey breast
- 1/4 cup
extra-virgin olive oil, divided
For gravy:
- 3 Tbsp.
butter
- 3 Tbsp.
all-purpose flour
- 2 cups
low-sodium chicken broth
- 2 tsp.
low-sodium soy sauce
Directions
- Step 1Preheat oven to 425°. In a small bowl, combine harissa spices.
- Step 2Roll a large piece of aluminum foil into a rope and then fold rope into an oval. Place in center of a rimmed baking sheet and nestle turkey, skin side up, on top of foil so it sits evenly. Season turkey all over with salt and pepper, then rub spice mixture all over turkey. Brush with 2 tablespoons oil.
- Step 3Cook turkey until skin turns golden, about 20 minutes.
- Step 4Decrease oven temperature to 400° and brush with another tablespoon of oil. Continue cooking, brushing again about halfway through with remaining tablespoon of oil, until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165°, about 50 minutes to 1 hour. Tent with foil if harissa is darkening too fast. Let turkey rest 15 minutes before slicing.
- Step 5While the turkey rests, melt butter in a small saucepan. Add flour and cook, stirring, 2 minutes until flour is lightly toasted. Whisk in broth and bring to a boil. Reduce heat to medium and simmer, stirring frequently, until thickened, about 8 minutes. Add soy sauce and season with salt and pepper.
- Step 6Serve gravy alongside turkey.
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