Best 3 Spice Rubbed Turkey Breast With Sweet Potatoes Recipes

**Spice-Rubbed Turkey Breast with Sweet Potatoes: A Flavorful and Nutritious Dish**

Elevate your dinner table with the tantalizing flavors of spice-rubbed turkey breast and roasted sweet potatoes. This delectable dish is not only a culinary delight but also a wholesome meal packed with nutrients. The succulent turkey breast is seasoned with a fragrant blend of spices, resulting in a crispy outer layer and tender, juicy meat. Accompanied by roasted sweet potatoes, this dish offers a delightful combination of sweet and savory flavors. Prepare to embark on a culinary journey that will leave your taste buds dancing with joy. This article provides detailed recipes for both the spice-rubbed turkey breast and roasted sweet potatoes, making it easy for you to recreate this delectable dish in your own kitchen.

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SPICE-RUBBED TURKEY BREAST WITH SWEET POTATOES

Spice-Rubbed Turkey Breast with Sweet Potatoes image

Here's a simple twist on classic Thanksgiving turkey. Boneless turkey breasts are rubbed with crushed rosemary, sweet paprika, and lime juice for a flavorful meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Time 1h20m

Number Of Ingredients 7

Ingredients

1 1/2 teaspoons dried, crushed rosemary
1 teaspoon sweet paprika
Coarse salt and ground pepper
2 tablespoons fresh lime juice (from about 1 lime)
6 teaspoons olive oil
2 boneless turkey breast halves (about 2 pounds each), skin removed
2 sweet potatoes (about 8 ounces each), halved lengthwise

Steps:

Preheat oven to 400 degrees. In a small bowl, mix rosemary, paprika, 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, lime juice, and 4 teaspoons oil; rub all over turkey. Leaving space between them, place both halves in the center of a large rimmed baking sheet.
Brush cut sides of sweet potatoes with remaining 2 teaspoons oil; place, cut side down, on sheet with turkey. Roast until an instant-read thermometer inserted in the center of each breast half registers 160 degrees, about 50 minutes (potatoes should be tender). Let stand 10 minutes, loosely tented with aluminum foil to keep warm (temperature will rise by 5 degrees).
Cut one breast half into thick slices (reserve remaining turkey; see step 4). Cut potato halves into wedges. Transfer turkey slices and potatoes to a serving platter, drizzling turkey with any juices from baking sheet. (Optional: Serve with Sauteed Escarole.)
Cool remaining turkey completely. Divide leftovers evenly between 2 airtight containers, or wrap in plastic, and refrigerate.

Nutrition Facts : Calories 278 g, Fat 3 g, Fiber 3 g, Protein 37 g

SPICY TURKEY BREAST

Spicy Turkey Breast image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

2 teaspoons toasted fennel seed, ground
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon smoked paprika
1 cup crumbled store-bought cornbread
1/2 cup milk, at room temperature
1 pound sweet Italian sausage, casings removed
1/2 cup grated Pecorino cheese
2 teaspoons Calabrian chili paste
2 (2-pound) boneless, skin-on turkey breast halves, butterflied
Six 1-inch thick slices ciabatta bread
6 tablespoons extra-virgin olive oil

Steps:

Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside.
Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well.
Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey.
Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving.

SPICE-RUBBED TURKEY BREAST WITH SWEET POTATOES

Spice-Rubbed Turkey Breast with Sweet Potatoes image

FLAVOR BOOSTER A mixture of rosemary, paprika, and lime juice is rubbed over lean turkey before roasting; sweet potatoes cooked alongside soak up the flavorful pan juices, which are also drizzled over each serving. Serve with a side of sautéed leafy greens.

Yield serves 4

Number Of Ingredients 7

Ingredients

1 1/2 teaspoons dried crushed rosemary
1 teaspoon sweet paprika
Coarse salt and ground pepper
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 boneless turkey breast half (about 1 pound), skin removed
2 sweet potatoes (about 1 pound total), halved lengthwise

Steps:

Preheat oven to 400°F. In a small bowl, mix together rosemary, paprika, 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, the lime juice, and 1 tablespoon plus 1 teaspoon oil; rub mixture all over turkey. Place in center of a rimmed baking sheet.
Brush cut sides of sweet potatoes with remaining 2 teaspoons oil; arrange, cut side down, on sheet around turkey. Roast until an instant-read thermometer inserted in center of breast registers 160°F, about 50 minutes (sweet potatoes should be tender). Remove from oven, and let stand 10 minutes, tented with foil to keep warm (temperature will rise by 5 degrees).
Cut turkey into thick slices. Cut sweet potato halves into wedges. Transfer turkey and sweet potatoes to a serving platter, and drizzle turkey with juices from baking sheet.
Per Serving (without Escarole)
Calories: 278
Fat: 3.2g (0.6g Saturated Fat)
Protein: 37.4g
Carbohydrates: 23.2g
Fiber: 3.5g

Tips:

To ensure the turkey breast is cooked evenly, use a meat thermometer to check the internal temperature. The turkey is done when it reaches 165°F (74°C) in the thickest part of the breast.
For a more flavorful turkey, use a flavorful spice rub. The recipe in the article uses a combination of paprika, garlic powder, onion powder, thyme, and salt. You can also add other spices and herbs to taste.
To keep the turkey breast moist, baste it with the melted butter or oil every 20-30 minutes. This will help to prevent the turkey from drying out.
If you don't have a meat thermometer, you can check if the turkey is done by piercing it with a fork. If the juices run clear, the turkey is done.
Let the turkey breast rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the turkey, resulting in a more tender and flavorful bird.

Conclusion:

Spice-rubbed turkey breast with sweet potatoes is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The turkey breast is flavorful and moist, and the sweet potatoes are roasted to perfection. This dish is sure to please everyone at the table.