Spice-Rubbed Roasted Turkey Breast with Green Beans
By America's Test KitchenPublished on October 20, 2021
Yield
Serves 6 to 8
Ingredients
1 (5- to 7-pound) bone-in turkey breast Kosher salt and pepper 2 teaspoons five-spice powder 1½ teaspoons ground cumin 1 teaspoon garlic powder ¼ teaspoon cayenne pepper ¼ teaspoon ground cardamom 2 tablespoons unsalted butter, melted1 large shallot, sliced thin1 pound green beans, trimmed
Before You Begin
You will need a 12-inch ovensafe skillet for this recipe. Note that this recipe requires refrigerating the seasoned breast for 24 hours. If using a self-basting turkey (such as a frozen Butterball) or a kosher turkey, do not add salt to rub in step 2.
Instructions
- Using kitchen shears, cut through ribs following vertical line of fat where breast meets back, from tapered end of breast to wing joint. Using your hands, bend back away from breast to pop shoulder joint out of socket. With paring knife, cut through joint between bones to separate back from breast; discard back. Trim excess fat from breast.
- Place turkey, breast side up, on counter. Combine 2 teaspoons salt, five-spice powder, cumin, garlic powder, cayenne, and cardamom in bowl. Using your fingers or handle of spoon, gently loosen and separate turkey skin from each side of breast. Peel skin back, leaving it attached at top and center of breast. Rub 2 teaspoons spice mixture onto each side of breast, then lay skin back in place. Rub remaining spice mixture into underside of bird's cavity. Refrigerate turkey, uncovered, for 24 hours.
- Adjust oven rack to middle position and heat oven to 325 degrees. Pat turkey dry with paper towels. Arrange turkey breast, skin side up, in 12-inch ovensafe skillet, tucking ribs under breast and arranging so narrow end of breast is not touching skillet. Brush melted butter evenly over turkey and sprinkle with 1 teaspoon salt. Roast until thickest part of breast registers 130 degrees, 1 to 1¼ hours.
- Remove turkey from oven (skillet handle will be hot) and increase temperature to 500 degrees. When oven reaches 500 degrees, return turkey to oven and roast until skin is deeply browned and thickest part of breast registers 160 degrees, 15 to 30 minutes. Using spatula, loosen turkey from skillet and transfer to carving board. Let rest for 30 minutes.
- Meanwhile, being careful of hot skillet handle, pour off all but 1 tablespoon fat from skillet. Add shallot and cook over medium heat until softened, about 1 minute. Add green beans, ¼ cup water, and 1 teaspoon salt and toss to combine. Reduce heat to medium-low, cover, and cook until green beans are just tender, 12 to 15 minutes.
- Uncover, increase heat to medium, and cook until water evaporates and beans are tender, 3 to 5 minutes. Season with salt and pepper to taste. Carve turkey and serve with green beans.
Yield
Serves 6 to 8Ingredients
1 (5- to 7-pound) bone-in turkey breast
Kosher salt and pepper
2 teaspoons five-spice powder
1½ teaspoons ground cumin
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon ground cardamom
2 tablespoons unsalted butter, melted
1 large shallot, sliced thin
1 pound green beans, trimmed
Ingredients
1 (5- to 7-pound) bone-in turkey breast
Kosher salt and pepper
2 teaspoons five-spice powder
1½ teaspoons ground cumin
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon ground cardamom
2 tablespoons unsalted butter, melted
1 large shallot, sliced thin
1 pound green beans, trimmed
Ingredients
1 (5- to 7-pound) bone-in turkey breast
Kosher salt and pepper
2 teaspoons five-spice powder
1½ teaspoons ground cumin
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon ground cardamom
2 tablespoons unsalted butter, melted
1 large shallot, sliced thin
1 pound green beans, trimmed
Why This Recipe Works
We added five-spice powder, cumin, cayenne, and cardamom to the salt rub and applied it directly to the meat before refrigerating the breast for 24 hours. This added immense flavor and the salt helped the meat stay moist during roasting. Brushing the skin with melted butter and cranking the oven to 500 degrees at the end of roasting guaranteed a crisp exterior. Because we roasted the breast in a 12-inch skillet, we were able to contain the drippings for use in sautéing our vegetable: a helping of crisp, verdant green beans.
Before You Begin
You will need a 12-inch ovensafe skillet for this recipe. Note that this recipe requires refrigerating the seasoned breast for 24 hours. If using a self-basting turkey (such as a frozen Butterball) or a kosher turkey, do not add salt to rub in step 2.
Instructions
- Using kitchen shears, cut through ribs following vertical line of fat where breast meets back, from tapered end of breast to wing joint. Using your hands, bend back away from breast to pop shoulder joint out of socket. With paring knife, cut through joint between bones to separate back from breast; discard back. Trim excess fat from breast.
- Place turkey, breast side up, on counter. Combine 2 teaspoons salt, five-spice powder, cumin, garlic powder, cayenne, and cardamom in bowl. Using your fingers or handle of spoon, gently loosen and separate turkey skin from each side of breast. Peel skin back, leaving it attached at top and center of breast. Rub 2 teaspoons spice mixture onto each side of breast, then lay skin back in place. Rub remaining spice mixture into underside of bird's cavity. Refrigerate turkey, uncovered, for 24 hours.
- Adjust oven rack to middle position and heat oven to 325 degrees. Pat turkey dry with paper towels. Arrange turkey breast, skin side up, in 12-inch ovensafe skillet, tucking ribs under breast and arranging so narrow end of breast is not touching skillet. Brush melted butter evenly over turkey and sprinkle with 1 teaspoon salt. Roast until thickest part of breast registers 130 degrees, 1 to 1¼ hours.
- Remove turkey from oven (skillet handle will be hot) and increase temperature to 500 degrees. When oven reaches 500 degrees, return turkey to oven and roast until skin is deeply browned and thickest part of breast registers 160 degrees, 15 to 30 minutes. Using spatula, loosen turkey from skillet and transfer to carving board. Let rest for 30 minutes.
- Meanwhile, being careful of hot skillet handle, pour off all but 1 tablespoon fat from skillet. Add shallot and cook over medium heat until softened, about 1 minute. Add green beans, ¼ cup water, and 1 teaspoon salt and toss to combine. Reduce heat to medium-low, cover, and cook until green beans are just tender, 12 to 15 minutes.
- Uncover, increase heat to medium, and cook until water evaporates and beans are tender, 3 to 5 minutes. Season with salt and pepper to taste. Carve turkey and serve with green beans.
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