Spiced Shawarma Turkey Delight

Recipe Collection: Dinner

Spiced Shawarma Turkey Delight is a succulent roast turkey breast infused with aromatic Middle Eastern spices. This non-vegetarian dish is perfect for festive gatherings or a cozy family dinner. With no specified allergies, it’s a versatile option for everyone. The turkey is tender and juicy, complemented by a rich pan sauce that elevates its flavor profile. Ideal for serving with rice, salads, or pita bread, this recipe is not only delicious but also packed with protein. Find this recipe and more in your EasyChef Pro cookbook, complete with a handy shopping list feature for cost-effective meal prep. Try it today!

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Overview

This Shawarma-Spiced Roast Turkey Breast is a flavorful twist on traditional turkey, using spices commonly found in chicken shawarma. The turkey is moist and tender, with a deliciously spiced pan sauce made from the drippings.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Middle Eastern

Serving Size: 8

Cooking Time: 320 minutes

Ingredients

• 1 Teaspoon (tsp) smoked paprika
• 1 Teaspoon (tsp) ground cumin
• 1 Teaspoon (tsp) ground coriander
• 0.5 Teaspoon (tsp) ground cinnamon
• 0.5 Teaspoon (tsp) ground ginger
• 0.5 Teaspoon (tsp) garlic powder
• 0.5 Teaspoon (tsp) black pepper, ground
• 0.25 Teaspoon (tsp) ground turmeric
• 0.25 Teaspoon (tsp) ground cardamom
• 0.125 Teaspoon (tsp) cayenne pepper
• 1 Tablespoon (tbsp) kosher salt
• 3 to 4 Pounds (lb) boneless turkey breast
• 1 Tablespoon (tbsp) olive oil
• 1 Whole yellow onion, sliced
• 1.5 Cups chicken broth
• 1 Tablespoon (tbsp) olive oil (for pan sauce)
• 2 Tablespoons (tbsp) all-purpose flour
• 1 Whole lemon, juiced
• 1.5 Cups chicken broth (for pan sauce)

Steps

1. In a bowl, mix together smoked paprika, cumin, coriander, cinnamon, ginger, garlic powder, black pepper, turmeric, cardamom, cayenne, and salt. Set aside.
2. Place the turkey breast meat side up on a cutting board. Make a deep cut into the thickest part at a 45-degree angle, about 2/3 of the way in, to butterfly open the breast. Make a few more shallow cuts to open up even more, and then coat all exposed meat with about 3/4 of the spice mixture. Rub spices in thoroughly.
3. Fold the turkey back together with the skin side up, and use 3 pieces of kitchen string to tie it up tightly into a roll. Transfer to a bowl, coat with 1 tablespoon olive oil and remaining spice mix. Refrigerate for at least 3 hours and up to 24 hours before roasting.
4. Preheat the oven to 475°F (245°C). Scatter sliced onions evenly into the bottom of an ovenproof pan. Add chicken broth. Place turkey on top, and season skin with more salt if desired.
5. Roast in the preheated oven for 20 minutes, then reduce temperature to 300°F (150°C) and roast for about 1 hour more. An instant-read thermometer inserted near the center should read 155°F (68°C). Temperature will continue to rise while resting to 165°F (74°C). Remove turkey to a plate and cover loosely with foil. Let rest for 10 to 15 minutes.
6. Meanwhile, place the roasting pan over medium-high heat, and bring to a boil until liquids have reduced. Reduce the heat to medium-low, and check the amount of rendered fat in the pan. If necessary, add 1 or 2 tablespoons of olive oil to make a roux.
7. Add flour and cook, stirring, for about a minute. Add lemon juice and chicken broth, and turn heat up to medium-high. Stir constantly while the mixture comes back to a simmer. Adjust thickness with more broth if needed. Taste for salt and adjust. Reduce heat to low and keep hot until needed.
8. Slice turkey and serve with the sauce. Enjoy!

Enjoy your homemade Spiced Shawarma Turkey Delight!