Roasted Turkey Breast with Shawarma Spices
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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Roasted Turkey Breast with Shawarma Spices, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 53 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 4 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 28
- Heart Health
- 60
- Metabolic
- 15
- Digestive
- 33
- Inflammatory
- 55
- Performance
- 45
- General Wellness
- 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.
- Calories 235.67 kcal Moderate 12%
- Protein 32.59 g Good Source 65%
- Carbohydrate 11.71 g 4%
- Total Fat 7.22 g Moderate 9%
- Saturated Fat 0.51 g Low Source 3%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 80.74 mg High 27%
- Sodium 1697.29 mg High 74%
- Dietary Fiber 0.84 g Low Source 3%
- Total Sugars 1.68 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 20.26 mg Low Source 2%
- Iron 2.87 mg Moderate 16%
- Potassium 108.46 mg Low Source 2%
- Vitamin A 7.36 mcg Low Source 1%
- Vitamin C 0.3 mg Low Source 0%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Roasted Turkey Breast with Shawarma Spices is made with 17 ingredients and serves 8. It takes about 1 hr 50 mins and is rated medium. Key ingredients include Black Pepper, Cayenne Pepper, Chicken Broth, and Garlic Powder. Each serving provides about 235.67 kcal, and is a good source of protein.
Recipe Questions
- What is Roasted Turkey Breast with Shawarma Spices made of?
- The main ingredients are Black Pepper, Cayenne Pepper, Chicken Broth, Garlic Powder, Ginger Ale. The full list of 17 is above.
- How long does it take to make Roasted Turkey Breast with Shawarma Spices?
- About 1 hr 50 mins in total: 30 mins to prepare and 1 hr 20 mins to cook.
- How many calories are in one serving?
- One serving provides about 235.67 kcal. The full nutrition breakdown is above.
- Is Roasted Turkey Breast with Shawarma Spices easy to make?
- This recipe is rated medium, with 17 ingredients and 8 steps.
- Is Roasted Turkey Breast with Shawarma Spices healthy?
- Roasted Turkey Breast with Shawarma Spices has an easyChef Pro health score of 48/100. Per serving, it provides 235.67 calories and 32.59 g of protein, or 65% of the Daily Value. Worth noting per serving: sodium at 1697.29 mg (74% of the Daily Value). It contains Citrus, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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