Baharat, a seasoning blend used in Middle Eastern cuisine, adds a complex warm spicy flavor to the roasted turkey.
Our recipe uses pan toasted cumin, black pepper and cinnamon blended with exotic spices for a made-from-scratch Baharat blend. For convenience, use a prepared Baharat spice blend, available in specialty stores and online.
For a complete look at our 2017 Thanksgiving Recipe series, click the links below to create your entire Thanksgiving meal:
- 1 tablespoon cumin seed
- 1 tablespoon black peppercorns
- 1 small cinnamon stick, crushed
- 1 1/2 teaspoons Spanish paprika
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cayenne pepper
- 1 (7-8 pound) turkey breast, thawed
- 1 fresh lemon, halved
- 1 tablespoon olive oil
- 1 Toast cumin seed, peppercorns and cinnamon in a small skillet over medium-low heat until fragrant. Transfer to a bowl; cool. Grind in a spice grinder and transfer to a small bowl. Add remaining spices and stir to blend.
- 2 Rinse inside and outside of turkey; pat dry. Place turkey, breast side up, on a flat rack in a shallow roasting pan. Fill neck cavity with lemon halves. Rub spice blend evenly over turkey skin. Cover and refrigerate overnight (up to 2 days).
- 3 Preheat oven to 325°F.
- 4 Brush turkey lightly with olive oil. Roast turkey breast for 2½ to 3 hours, or until skin is golden brown and instant read thermometer registers 165 degrees. Cover turkey breast loosely with foil if skin is over-browning.
- 5 Let turkey rest for 15 minutes before carving; slice and arrange on serving platter. Garnish turkey with grilled lemons and flat leaf parsley, if desired.