Rating: 4.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

Turkey breast is a right-size choice for a small family at Thanksgiving or any time of the year. This nut-coated version is crunchy on the outside and juicy on the inside.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

roast:
1 hr 30 mins
stand:
15 mins
total:
2 hrs 5 mins
prep:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Remove skin from turkey breast. Place turkey breast on a lightly greased rack in a shallow roasting pan. In a small bowl, combine oil, garlic, and salt. Brush oil mixture over turkey breast. Insert a meat thermometer into the thickest portion of the breast. (The thermometer should not touch bone.) Roast for 45 minutes.

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  • Meanwhile, place hazelnuts in a blender or food processor. Cover and blend or process until finely chopped. Transfer nuts to a small bowl; stir in coriander, pepper, and cinnamon. Set aside.

  • Remove turkey breast from oven. Brush surface with orange marmalade. Sprinkle with nut mixture; press gently so nuts adhere to the turkey breast. Continue roasting for 45 to 60 minutes more or until thermometer registers 170 degrees F. Remove from oven.

  • Cover and let turkey breast stand for 15 minutes. Place turkey breast on a serving platter; slice turkey. If desired, garnish with oranges, kumquats, and bay leaves. Makes 6 to 8 servings.

Nutrition Facts

260 calories; fat 8g; cholesterol 88mg; saturated fat 1g; carbohydrates 9g; insoluble fiber 1g; protein 38g; vitamin c 0.6mg; sodium 58mg; calcium 40.4mg; iron 2.5mg.
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