Smoked Paprika-Rubbed Turkey Breast


Kitchen Tip: Save time by seasoning the turkey breast one day ahead of time, and refrigerating it overnight. Let the turkey come to room temperature before baking.

Smoked Paprika-Rubbed Turkey Breast
Yield: approximately 6 servings
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  1. 1 (6-pound) bone-in skin-on turkey breast
  2. 1 tablespoon smoked paprika
  3. 1 tablespoon olive oil
  4. 2 teaspoons ground cumin
  5. 2 teaspoons kosher salt
  6. 1 teaspoon ground black pepper
  7. 2 cups chicken broth
  8. Garnish: fresh oregano, Chimichurri Sauce (recipe follows)
  1. Preheat oven to 350°. Spray the rack of a roasting pan with nonstick cooking spray. Place rack in pan. Set aside.
  2. Pat turkey dry with paper towels. In a small bowl, stir together paprika, olive oil, cumin, salt, and pepper. Rub mixture under skin and on outside of turkey breast. Add broth to roasting pan. Place turkey on prepared rack in pan.
  3. Bake until a meat thermometer reads 165°, approximately 1 hour and 45 minutes. (Loosely cover with aluminum foil to prevent excess browning, if necessary.) Place turkey on a cutting board; loosely cover with foil. Let stand 20 minutes before serving. Garnish with oregano, if desired. Serve with Chimichurri Sauce.
Taste of the South
Chimichurri Sauce
Yield: approximately 1½ cups
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  1. 1 cup finely chopped fresh parsley
  2. 1 cup finely chopped fresh cilantro
  3. ⅓ cup finely chopped fresh oregano
  4. 2 tablespoons red wine vinegar
  5. ½ teaspoon kosher salt
  6. ¼ teaspoon crushed red pepper
  7. 2 cloves garlic, minced
  8. ¾ cup extra-virgin olive oil
  1. In a medium bowl, combine parsley, cilantro, oregano, vinegar, salt, red pepper, and garlic; gradually stir in olive oil. Serve immediately, or cover, and refrigerate up to 3 days.
Taste of the South


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