To turn our perfectly roasted whole turkey breast into a one-pan non-holiday meal, we kicked up the meat's mild flavor with an interesting spice rub and introduced an easy, fresh side.
A cookbook recipe exclusively for All-Access members from How to Roast Everything
We added five-spice powder, cumin, cayenne, and cardamom to the salt rub and applied it directly to the meat before refrigerating the breast for 24 hours. This added immense flavor and the salt helped the meat stay moist during roasting. Br...