Holiday Secrets to Beautiful Skin Series  – Wednesday Main Course

Choose organic, free-range chicken and turkey for superior flavor and to avoid the antibiotics and processing of regular commercially raised poultry.

Roasted Turkey Breast with Garam Masala Rub and a Citrus Spice Glaze

Turkey is an excellent source of protein, needed for cellular repair. It is also rich in cancer-protective selenium.

It might seem hard to believe that an amount as small as ¼ teaspoon can pack such a punch to both the palate and the physical body; however, when it comes to spices and herbs, it’s true. These roots, barks and leaves are as potent as they are pungent.

Redolent with fragrant spices that are staples of Indian cuisine, this dish is not only delicious, but it also delivers age-reducing antioxidants with each bite. 

Garam Masala
1 tablespoon each: ground coriander, ground cumin, ground black pepper, ground cayenne pepper, ground fennel, ground ginger and ground cardamom.

1 teaspoon each: ground cloves and grated nutmeg.

Mix spices together and store in a sealed container (can be stored for up to two months)

Turkey
1 (4 to 6 pounds) all-natural turkey breast, thawed and rinsed
2 tablespoons organic extra-virgin olive oil
¼ to ½ cup garam masala
1 large plastic bag for marinating

Rub turkey breast with olive oil. Rub spice mixture over the breast, including inside the breast cavity and underneath the skin. Place in plastic bag and refrigerate overnight.

Citrus Spice Glaze
1 cup organic orange juice
Zest and juice of one orange
Zest and juice of two limes
3 tablespoons honey
1 tablespoon garam masala

Mix all ingredients together in a small bowl; refrigerate until needed.

Roasting the Turkey Breast
Preheat oven to 350°F. Place turkey breast on rack in shallow roasting pan. Loosely tent foil around turkey breast and place into oven. Roast for 2 hours, or until the internal temperature reaches 170°F. Baste with glaze every half hour or so. Remove foil for last half hour of roasting (reserve foil). If pan gets dry, add an inch or so of water or chicken broth to the pan. Remove turkey breast from oven. Cover with foil. Let rest 20 minutes before carving.

Enjoy!