Shawarma-Spiced Roast Turkey Breast Recipe

Name: Shawarma-Spiced Roast Turkey Breast
Prep time: 30 min
Cook time: 80 min
Total time: 300 min
Yield: 8
Ingredients: 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/4 teaspoon turmeric; 1/4 teaspoon ground cardamom; 1/8 teaspoon cayenne; 3 teaspoons kosher salt; 3-4 pound boneless turkey breast; 1 tablespoon olive oil; 1 yellow onion, sliced; 1 1/2 cups chicken broth; 1 tablespoon olive oil; 2 tablespoons flour; 1 lemon, juiced; 1 1/2 cups chicken broth, plus more as needed

Cook Time: 80 minutes

Shawarma-spiced roast turkey breast offers a delightful twist on classic poultry dishes. The spices bring an aromatic depth to the meat, and the accompanying pan sauce, made from the turkey drippings, is the real surprise rich and full of flavor. The slow-roasting method ensures juicy, tender meat without the crispy skin, but the focus is entirely on the savory spices and delicious sauce.

Ingredients

Spice Mix:

1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1 tablespoon kosher salt

Turkey:

1 (3 to 4 pound) boneless, skinless turkey breast
1 tablespoon olive oil
1 yellow onion, sliced
1 1/2 cups chicken broth

Pan Sauce:

2 tablespoons all-purpose flour
1 lemon, juiced
1 1/2 cups chicken broth, plus more as needed

Directions

Step 1: Begin by preparing the spice mix. In a bowl, combine the smoked paprika, cumin, coriander, cinnamon, ginger, garlic powder, black pepper, turmeric, cardamom, cayenne pepper, and kosher salt. Stir well to combine and set aside.

Step 2: Place the turkey breast meat-side up on a cutting board. Make a deep, angled cut (about 2/3 of the way in) into the thickest part of the breast to butterfly it open. Make a few more shallow cuts to open it further. Rub about 3/4 of the spice mix into all exposed surfaces of the meat, ensuring an even coating.

Step 3: Fold the turkey back together, skin-side up, and use three pieces of kitchen string to tightly tie it into a roll. Transfer the turkey to a bowl, and coat it with the remaining spice mix and 1 tablespoon of olive oil. Refrigerate for at least 3 hours, but up to 24 hours for maximum flavor.

Step 4: Preheat the oven to 475F (245C). Scatter the sliced onions evenly across the bottom of an ovenproof pan. Pour in the chicken broth. Place the prepared turkey on top of the onions, skin-side up, and season with additional salt if desired.

Step 5: Roast the turkey in the preheated oven for 20 minutes. Then, reduce the oven temperature to 300F (150C) and continue roasting for about 1 hour, or until the internal temperature reaches 155F (68C) when measured near the center. The temperature will rise further while the turkey rests, reaching 165F (74C). The total roasting time depends on the size of the turkey breast, so begin checking for doneness early.

Step 6: Remove the turkey from the oven and transfer it to a plate. Loosely cover with foil and let it rest for 10 to 15 minutes.

Step 7: Meanwhile, place the roasting pan over medium-high heat and bring the liquids to a boil. Reduce the heat to medium-low and assess the amount of rendered fat in the pan. If there's not enough fat for the next step, add 1 to 2 tablespoons of olive oil. If the turkey has released enough fat, proceed without additional oil.

Step 8: Add the flour to the pan and cook, stirring constantly, for about a minute to form a roux. Add the lemon juice and chicken broth, stirring constantly as the mixture returns to a simmer. Adjust the thickness of the sauce by adding more broth if necessary, or continue simmering if its too thin. Taste and adjust seasoning with salt as needed. Reduce the heat to low to keep the sauce warm until serving.

Step 9: Slice the turkey and serve it with the pan sauce for a flavorful and aromatic dish.

History of Shawarma

Shawarma is a popular dish that originated in the Middle East, particularly in the Levant region. Its roots can be traced back to the Ottoman Empire, where a form of cooking meat on a vertical rotisserie was first developed. The word "shawarma" itself comes from the Turkish word "evirme," meaning "turning" or "rotating," which refers to the method of slow-cooking meat on a spit. Shawarma quickly spread throughout the Middle East and beyond, becoming a beloved street food in many countries. Its rich blend of spices and tender, juicy meat has made it a staple in the Middle Eastern culinary tradition.

Regional Variations

While the origins of shawarma are rooted in the Levant, it has adapted to various cultures and regional tastes. In Lebanon, shawarma is often made with lamb or chicken and served with garlic sauce, while in Turkey, it is traditionally made with lamb and served with yogurt. In Egypt, shawarma is frequently accompanied by a tangy pickled vegetable mix. The shawarma spices used in the Shawarma-Spiced Roast Turkey Breast recipe, such as cumin, coriander, and turmeric, are typical of the Levantine flavor profile, though the turkey breast itself is a more Western adaptation compared to the traditional lamb or chicken.

What Sets Shawarma-Spiced Roast Turkey Breast Apart

While shawarma is most commonly associated with lamb or chicken, the Shawarma-Spiced Roast Turkey Breast recipe offers a unique twist. Turkey, with its lean and meaty texture, provides a lighter alternative to the fattier lamb or chicken often used in traditional shawarma. The spice mixfeaturing ingredients like cinnamon, cardamom, and turmericmelds beautifully with the rich flavors of the turkey, creating a dish that is aromatic and flavorful. Additionally, the pan sauce made from turkey drippings and lemon juice adds an extra layer of depth, enhancing the natural flavors of the meat.

Where Shawarma-Spiced Roast Turkey Breast is Typically Served

This dish is typically served as a main course during dinner or festive occasions, offering a unique and flavorful alternative to traditional roasted meats. It pairs wonderfully with side dishes like couscous, roasted vegetables, or a fresh salad. The turkey's robust seasoning makes it an excellent choice for holiday gatherings or special meals, particularly when you want to impress guests with something both familiar and exotic. Shawarma-Spiced Roast Turkey Breast can be enjoyed as part of a Middle Eastern-themed meal or served alongside other roasted meats in a more traditional Western setting.

Fun Facts About Shawarma

Shawarma was popularized in the 19th century in Turkey, where it was called "dner kebab" before spreading to the rest of the Middle East.
In some Middle Eastern countries, shawarma is traditionally served with a thin flatbread called "pita," while in others it is wrapped in a larger, thicker bread.
The popularity of shawarma outside of the Middle East has led to variations in meat choice, with beef, lamb, and even veal being used, though chicken remains the most common option.
In Israel, shawarma is often served with a side of fries and a variety of pickles, making for a flavorful and satisfying meal.

FAQ about Shawarma-Spiced Roast Turkey Breast Recipe

Store any leftover Shawarma-Spiced Roast Turkey Breast in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you want to store it for a longer period, you can freeze it for up to 2-3 months. To reheat, gently warm it in the oven or microwave to preserve moisture.

Yes, you can use a bone-in turkey breast instead of a boneless one. However, bone-in breasts may take longer to cook. The internal temperature should still reach 165°F (74°C) when measured at the thickest part of the meat to ensure it's fully cooked.

You can substitute chicken broth with vegetable broth for a lighter flavor or with turkey broth for a richer taste. If you're looking for a lower-sodium option, you can also use water with a bit of extra seasoning.

Yes, you can prepare the spice mix ahead of time. Simply combine the spices in an airtight container and store it in a cool, dry place. It will stay fresh for up to 6 months.

Allow the turkey to rest for 10 to 15 minutes after roasting. This helps the juices redistribute throughout the meat, keeping it moist and flavorful.

While this recipe is designed for turkey breast, you can use other cuts like turkey thighs or drumsticks. Cooking times will vary depending on the cut, so adjust accordingly. Dark meat cuts will require longer roasting times.

If the pan sauce becomes too thick, simply add more chicken broth, a little at a time, until you reach your desired consistency. Stir frequently to ensure it doesn’t burn.

While the onions add flavor to the pan sauce, you can skip them if you prefer. If you're looking for a different flavor base, try using garlic, carrots, or celery instead.

To keep the turkey moist, roast it at a high temperature initially (475°F) for 20 minutes to create a crisp skin, then reduce the temperature to 300°F to finish cooking slowly. The internal temperature should reach 165°F. Letting the turkey rest after roasting also helps retain moisture.

Absolutely! This Shawarma spice mix works wonderfully with other meats like chicken, lamb, or beef. You can adjust the amount of cayenne pepper to suit your desired spice level.

Cook Time: 60 minutes

Shawarma-Spiced Roast Turkey Breast Recipe