Cast Iron Spice-Rubbed Turkey Breast
Why This Recipe Works
Outside of Thanksgiving and other crowd-worthy gatherings, roasting an entire turkey seems excessive. Downsizing to a turkey breast is a more practical option; the challenge is to get moist, juicy meat and crisp skin on this smaller cut. To accomplish this, we used a technique that incorporated both high-temperature searing for crisp skin and roasting at a lower temperature to ensure moist meat. We started with a preheated cast-iron skillet and then transferred the pan to a 325-degree oven to let the breast cook through. The addition of a potent spice paste gave this mild cut mellow heat and deep flavor. Rubbing the mixture (five-spice powder, cumin, garlic powder, cayenne, and cardamom, along with oil) under the skin and over the exterior of the turkey ensured a burst of flavor in every bite. Lifting the skin to apply the spice rub had the added advantage of creating pockets of air that made it easier for the fat to render and the skin to crisp.