Cast Iron Spice-Rubbed Turkey Breast
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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... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Many supermarkets now sell “hotel-cut” turkey breasts, which still have the wings and rib cage attached. If this is the only type of breast you can find, you will need to remove the wings and cut away the rib cage with kitchen shears before proceeding with the recipe. If you are using a self-basting turkey breast (such as a frozen Butterball) or a kosher turkey breast, do not brine in step 1, but season with salt in step 2.
Dissolve 1/2 cup salt in 4 quarts cold water in large container. Submerge turkey in brine, cover, and refrigerate for 3 to 6 hours.
Adjust oven rack to middle position and heat oven to 325 degrees. Combine 1 tablespoon oil, five-spice powder, cumin, garlic powder, cayenne, cardamom, and 1 teaspoon pepper in bowl.
Remove turkey from brine and pat dry with paper towels. Using your fingers or handle of wooden spoon, gently loosen skin covering each side of breast. Rub paste evenly over and under skin.
Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add remaining 1 tablespoon oil and heat until just smoking. Place turkey skin side down in skillet and cook, turning breast on its sides as needed, until lightly browned, 5 to 7 minutes.
Flip turkey skin side up, transfer skillet to oven, and roast until turkey registers 160 degrees, about 1 1/2 hours. Transfer turkey to carving board, tent loosely with aluminum foil, and let rest for 20 minutes. Carve turkey and serve.