Cast Iron Spice-Rubbed Turkey Breast

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A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

SERVES6 to 8

TIME2 ¼ hours, plus 3 hours brining, and 20 minutes resting

Cast Iron Spice-Rubbed Turkey Breast
Cook It In Cast Iron

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

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.

1

INSTRUCTIONS

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.

2

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.

3

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.

4

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.

5

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.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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