Spiced Yogurt Marinated Turkey Breast - Wine Dine With Jeff

INGREDIENTS

  • 6 Pound turkey breast bone-In with skin
  • 1 1/2 cups 16oz of plain Greek yogurt full of fat
  • 2 Tablespoons of ginger garlic paste (5 garlic cloves and 2 inch piece of fresh ginger minced)
  • 1/4 cup of fresh lemon juice used 1 whole lemon
  • 1 1/2 Tablespoons of paprika
  • 1 Teaspoon of smoked paprika
  • 1 Teaspoon of cumin
  • 1/4 teaspoon of cayenne pepper
  • 1 Teaspoon of ground up coriander
  • 3 Tablespoons of melted butter
  • Salt and Pepper to taste
  • 1 1/2 cups of chicken stock
  • 1/2 cup of dry white wine sauvignon blanc

Directions

  • 1. Why wait for Thanksgiving to roast a turkey breast, I could eat turkey every week it's like chicken it needs flavor. Everyone at the dinner table always fights over the white meat so why cook a whole turkey when you can cook a bone-in turkey breast. Another reason is that the turkey breast is usually overcooked by the time the dark meat is finished cooking in a whole turkey. I use bone-in and skin on turkey breast it helps with flavor and keeping the turkey moist while cooking. The yogurt adds tang and tenderness to the meat and keeps it moist while cooking, In a large bowl that your turkey breast can fit in mix the easy spiced yogurt marinade. Mix together the full of fat plain Greek yogurt with the juice of a whole lemon and all the spices paprika, smoked paprika, cumin, cayenne, and coriander. Mince together the fresh ginger and garlic into a paste add it to the spiced yogurt and mix until all is blended together
  • 2. Using paper towels dry the turkey breast all over until you see no wetness. With you fingers carefully separate the skin from the turkey without tearing the skin. Do this on both breasts because you will be adding the yogurt marinade under the skin also. Not only will marinade help flavor the meat it also tenderizes the meat and keeps it moist while cooking. Take the marinade and add it under the skin and on top of the skin and don't forget to add the marinade to the underbelly of the turkey. Place plastic wrap over the marinade turkey and place in the fridge for a minimum of 8 hours I would do this the day before cooking and let the turkey marinade overnight. The longer the spiced yogurt marinade sits on the meat the deeper it will penetrate the turkey meat and you will have more flavorful meat.
  • 3. The next day pull the turkey out of the fridge 1 hour before baking. This helps with overall even cooking. I like to use roasting pan with a rack that lets the turkey sit on the rack not on the bottom of the pan. The reason for this is I like to add chicken stock and Sauvignon blanc to the bottom roasting pan. The rack lets the turkey sit above the liquids, the chicken stock and wine simmer below the turkey while it bakes in the oven. This not only infuses great flavors from the citrus notes of the wine it keeps the turkey moist while baking in the oven
  • 4. After you add the chicken stock and wine to the bottom of the roasting pan flip the turkey over and don't forget to salt and pepper the underbelly and the underside of the meat. Then place the turkey breast skin side up on the rack in the roasting pan. It is also important to keep the spiced yogurt marinade on the turkey. Brush the melted butter all over the top and sides of the turkey and don't forget to salt and pepper the whole turkey.
  • 5. I like to use a leave in thermometer on a roast turkey breast it helps you from not overcooking and drying out the turkey breast. Turkey meat should be eaten at 165 degrees. Place the turkey in a preheated 475 degree Fahrenheit oven for 20 minutes then turn down the oven to 350 degrees for about an hour to hour half longer until the temperature of the meat reaches 162 Degrees. Remove the turkey from the roasting pan and tent the meat with foil and let rest for 10 to 15 minutes to let the juices redistribute. Their will be carryover cooking and it will reach beyond the 165 degree temperature needed for eating while resting
  • 6. It is important to carve the turkey breast against the grain of the meat. To properly carve the meat you must remove the whole breast from the bone before carving. Feel the breast plate that divides the breast into two with your knife start cutting down and the breast plate will guide the knife until you remove the breast meat from the bone. You will see the grain of meat runs horizontally with the breast bone. Cut against the grain of the meat and you will have more tender pieces of turkey.

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