Roasted Turkey Breast with Shawarma Spices

Name: Roasted Turkey Breast with Shawarma Spices
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: Israeli, Lebanese, Turkish
Ingredients: 0.5 tsp Black Pepper; 0.13 tsp Cayenne Pepper; 1.5 cups Chicken Broth; 0.5 tsp Garlic Powder; 0.5 tsp Ginger Ale; 0.25 tsp Ground Cardamom; 0.5 tsp Ground Cinnamon; 1 tsp Ground Coriander; 1 tsp Ground Cumin; 0.25 tsp Ground Turmeric; 1 whole Lemon Juice; 2 tbsp Oat Flour; 1 tbsp Olive Oil; 3 tsp Salt; 1 tsp Smoked Paprika; 3 lb Turkey Breast; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Israeli 🇮🇱Lebanese 🇱🇧Turkish 🇹🇷 High-Protein 💪Low-Carb Sugar-Free Halal 🕌

Roasted Turkey Breast with Shawarma Spices features a fragrant blend of paprika, cumin, coriander, and warm aromatics that infuse the meat with deep, layered flavor. Roasted atop onions and finished with a bright, spiced pan sauce, it’s juicy, comforting, and subtly tangy from lemon. Serve it for a festive dinner or a weekend meal when you want bold Middle Eastern-inspired notes.

Prep30 mins
Cook1 hr 20 mins
Serves8
DifficultyMedium

1

Add paprika, cumin, coriander, cinnamon, ginger, garlic powder, black pepper, turmeric, cardamom, cayenne, and salt to a bowl; stir until thoroughly combined and set aside.
2

Place the turkey breast meat side up on a cutting board, and make a deep cut into the thickest part at a 45-degree angle, about two-thirds of the way in, to butterfly the breast open. Make a few additional shallow cuts to open it further, then coat all exposed meat with about 3/4 of the spice mixture, rubbing it in well.
3

Fold the turkey back together with the skin side up, and tie it tightly into a roll with 3 pieces of kitchen string. Transfer to a bowl, coat with 1 tablespoon olive oil and the remaining spice mix, then refrigerate for at least 3 hours and up to 24 hours before roasting.
4

Preheat the oven to 475 degrees F (245 degrees C). Spread the sliced onions evenly over the bottom of an ovenproof pan, add the chicken broth, place the turkey on top, and season the skin with more salt if desired.
5

Roast in the preheated oven for 20 minutes, then reduce the temperature to 300 degrees F (150 degrees C) and roast for about 1 hour more. An instant-read thermometer inserted near the center should register 155 degrees F (68 degrees C); the temperature will rise to 165 degrees F (74 degrees C) while resting. Since cooking time depends on the size of the breast, begin checking for doneness early. Remove the turkey to a plate, cover loosely with foil, and let rest for 10 to 15 minutes.
6

Meanwhile, set the roasting pan over medium-high heat and bring to a boil until the liquids have reduced. Lower the heat to medium-low and check the amount of rendered fat in the pan. If needed, add 1 or 2 tablespoons of olive oil so there is enough fat to make a roux; if there are already a few tablespoons of fat from the turkey, do not add more oil and proceed to the next step.
7

Add flour and cook, stirring, for about 1 minute. Add lemon juice and chicken broth, increase the heat to medium-high, and stir constantly as the mixture returns to a simmer. Add a little more broth if the sauce is too thick, or continue simmering if the sauce is too thin. Taste for salt and adjust. Reduce the heat to low and keep warm until needed.
8

Slice the turkey and serve with the sauce.