My family loves this recipe. It is one of the few things that everyone will eat!
What I liked: The turkey breast always comes out super juicy and has a nice hint of spice. I like that most of the ingredients are things you have on hand already, so when you find turkey breast on sale, you can toss one in your freezer and have a great back up meal during the week. Also I always feel really accomplished whenever I roast a big piece of meat. Having a ton of leftovers is nice too.
What I did not like: I don’t like handling raw meat – especially big pieces like turkey breast or whole chickens, but that is a problem with me, not the recipe!
Believe it or not, I got this recipe from an old Family Circle magazine years ago, it just goes to show you that you can find Whole 30/paleo/primal recipes about anywhere if you look!
– 1 whole turkey breast on the bone – 6 to 7 pounds
– 2 Tablespoons olive oil
– 2 Tablespoons fresh lime juice
Ingredients for the Dry Rub:
– 2 teaspoons onion salt
– 2 teaspoons chili powder
– 1 teaspoon dried oregano
– 1 teaspoon ground cumin
– ½ teaspoon garlic powder
– ¼ teaspoon ground allspice
– ¼ teaspoon cayenne pepper
– Preheat oven to 350 degrees
– Coat large roasting pan with nonstick vegetable-oil cooking spray. Rub turkey on all sides with olive oil and lime juice
– Make the dry rub by mixing all ingredients and then rubbing 1 ½ tablespoons of the mixture over the turkey (I just use the whole mix!)
– Roast turkey in the oven for 1 ½ to 2 ½ hours or until the internal temperature reaches 165 degrees F on instant-read thermometer. Remove turkey to a warm place and let stand for 10 minutes or so before carving.
- Note: So sorry there isn’t an after picture for this recipe – I just took a before photo of the ingredients (minus, the turkey because of the aforesaid aversion to touching raw meat) and then we were so hungry we completely forgot about taking an after picture. My husband suggest a photo of the carved carcass, but I vetoed that idea….