Thanksgiving 2020 is totally different than others. We chose to celebrate at home, just the two of us and our puppy, Miss Maggie. I still call her “puppy” even though she’s 10 years old. This Roasted Spice-Rubbed Turkey Breasts recipe was a hit in our little family taste test, even though Miss Maggie didn’t get to have any, but she gave her imaginary thumbs up for the smell.
While roasting a whole turkey for two seems more exhausting than fun, roasting 1 turkey breast is a piece of cake. Or shall I say a piece of turkey? ha! For a family of four, follow the recipe card.
I might make this Roasted Spice-Rubbed Turkey Breasts every year from now because it’s super simple and the turkey breasts came out perfectly juicy and so flavorful. The bonus, pan roasted veggie gravy. I used my favorite char-buffed spice rub like the Char-Buffed Chicken Wings and added some brown sugar for caramelization. You can skip cayenne if you don’t like it spicy and you can use any spice rub really, cajun, blacken, herbs, anything you like. Your turkey, your day! You do you.
Additionally, here’s my other sides, dessert and holiday cocktail for Thanksgiving:
Green Beans with Bacon Cranberries and Almonds
Orange Cranberry Sauce or Cranberry Orange Relish
Let’s cook some food!
In a mixing bowl, combine all the ingredients for spice rub. Lightly coat the turkey breast with the oil, then coat with the spice rub evenly all over. Refrigerate for at least 4 hours, then bring to room temperature before roasting.
Preheat oven to 450°F.
On a baking sheet, place carrots, onion, celery, thyme and rosemary. Place the turkey breasts on top of the vegetables. We cut the recipe in half so just one breast for the two of us.
Roast for 15 minutes, then rotate the pan and return to the oven and lower the temperature to 325°F. Roast for approximately 1 to 1½ hour until the internal temperature of 165˚F. Invest in a meat thermometer
For the gravy, transfer chopped vegetables and turkey drippings to a medium saucepan with chicken stock or broth, bring to a boil, then simmer for about 10 minutes. Taste to see if it needs more salt or pepper.
In a small bowl, whisk cornstarch with water, then whisk mixture into turkey gravy. Simmer 2 minutes, then strain through a fine-mesh strainer.
Hope you give this Roasted Spice-Rubbed Turkey Breasts recipe a try and hope your have a wonderful Thanksgiving. Stay safe & healthy. XO
- For the spice rub:
- ½ tablespoon paprika (about 1 teaspoon)
- ½ tablespoon chili powder (about 1 teaspoon)
- ¼ tablespoon cumin (about ½ teaspoon)
- ¼ tablespoon cayenne pepper (about ½ teaspoon)
- ¼ tablespoon salt (about ½ teaspoon)
- ¼ tablespoon garlic powder (about ½ teaspoon)
- 2 tablespoons brown sugar
- For the turkey:
- 2 split turkey breasts (bone-in, skin-on)
- 3 tablespoons vegetable oil
- 2 carrots, chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 bunch thyme
- 1 bunch rosemary
- 4 tablespoons spice rub
- For the gravy:
- 2 cups chicken stock or broth
- 1 tablespoon corn starch
- 2 tablespoons water
- salt
- pepper
- In a mixing bowl, combine all the ingredients for spice rub. Lightly coat the turkey breast with the oil, then coat with the spice rub evenly all over. Refrigerate for at least 4 hours, then bring to room temperature before roasting.
- Preheat oven to 450°F.
- On a baking sheet, place carrots, onion, celery, thyme and rosemary. Place the turkey breasts on top of the vegetables.
- Roast for 15 minutes, then rotate the pan and return to the oven and lower the temperature to 325°F. Roast for approximately 1 to 1½ hour for an internal temperature of 165˚F. Remove turkey from the oven and let rest.
- For the gravy, transfer chopped vegetables and turkey drippings to a medium saucepan with chicken stock or broth, bring to a boil, then simmer for about 10 minutes. Taste to see if it needs more salt or pepper.
- In a small bowl, whisk cornstarch with water, then whisk mixture into turkey gravy. Simmer 2 minutes, then strain through a fine-mesh strainer. Serve the turkey with gravy and cranberry sauce.
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