Moroccan Style Turkey Breast
- Cook Time: 1 1/4 - 2 hours or until meat thermometer reads 170°F
- Servings: 4
- Course: Main Dish
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- 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, Large Size; 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 / to hours or until meat thermometer reads °F. For easy slicing, let stand in oven bg minutes. Strain juices; serve with cup cooked rice or couscous.
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