Moroccan Style Turkey Breast

Moroccan Style Turkey Breast


INGREDIENTS

   DIRECTIONS

  • 1 Reynolds® Oven Bag, Large Size

  • 1 tablespoon flour

  • 2 teaspoons garlic salt

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon cayenne pepper

  • 2 tablespoons lemon juice

  • 4 to 8 pound bone-in turkey breast

  • Hot cooked rice or couscous

   PREHEAT oven to 350°F.

SHAKE flour in Reynolds Oven Bag; place in 13x9x2–inch baking pan.

COMBINE garlic salt, cumin, cinnamon and cayenne pepper in a small bowl; set aside. Loosen skin of turkey over breast area by slipping your fingers or a spoon under the skin. Sprinkle half of spice mixture over breast area under the skin. Turn turkey breast over.Sprinkle remaining spice mixture inside breast cavity. Place turkey breast in oven bag, skin side up. Drizzle lemon juice over turkey breast.

CLOSE oven bag with nylon tie; cut six 1/2–inch slits in top.

BAKE 1 1/4 to 2 hours or until meat thermometer reads 170°F. For easy slicing, let stand in oven bg 10 minutes.Strain juices; serve with 1 cup cooked rice or couscous.

Number of Servings: 4-8

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Nutritional Information: (Per Serving)
calories325
grams fat1
% calories from fat4
milligrams cholesterol72
milligrams sodium355
grams carbohydrates45
grams fiber1
grams protein30


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