| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Turkey breast, half, skin on |
| 2 |
md |
Onion, quartered |
|
|
Salt and pepper, to taste |
| 2 |
tb |
Olive oil |
| 6 |
md |
Garlic clove, minced |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Paprika |
| 2 |
|
Red bell pepper, cut in 4 to 6 pieces |
INSTRUCTIONS
Preheat the oven to 400 degrees F. Put turkey breast in a roasting pan,
bone side down, with onions. Sprinkle with salt and pepper. Combine olive
oil, garlic, cayenne pepper, cumin, and paprika, and rub all over turkey
with back of a spoon.
Roast turkey 15 minutes. Reduce oven temperature to 350 degrees F. and
roast 30 minutes. Baste turkey; add pepper pieces to pan. Roast 20 minutes
or until a regular meat thermometer or instant-read thermometer (inserted
in thickest part of meat, not touching bone) registers 170 degrees F. Cover
turkey if it becomes dark brown.
Carve turkey in thin slices and serve with juices and roasted vegetables.
Recipe by: Faye Levy's International Chicken Cookbook
Posted to MC-Recipe Digest V1 #459 by "Deborah Kirwan"
<dkkirwan@creighton.edu> on Jan 31, 1997.
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