Typically, I would provide a traditional oven roasted turkey recipe for Thanksgiving, but I am not considered to be a traditional person. So I have decided to provide a different take on turkey for this special day, Spicy Turkey Breast, courtesy of Giada De Laurentiis. I made this dish for dinner the other night, (paired with Pinot Noir) and it was a mouth-watering and delectable success. I would love to share this holiday recipe with you.
There is something about a spicy meal that definitely has the potency to get the juices flowing. Spicy food is derived from capsaicin (plant bearing fruits called peppers) known to release mood enhancing endorphins into the bloodstream. They stimulate the appetite, increase circulation and raise body temperature. Its important nutritionally for those who reside in hotter climates where heat acts as an appetite suppressant.
I want to wish the entire world a very Happy Thanksgiving. May your appetites be thoroughly satisfied and your spirits be warmed with friends, family, the spirit of good cheer, and lots of delicious wine. Here is a sexy recipe, and please remember that the main ingredient in every prepared meal is love.
- 1/4 cup whole-grain mustard (recommended: Maille)
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon allspice
- 2 teaspoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon extra-virgin olive oil
- 1 (4 1/2 to 5-pound) turkey breast, on the bone, rinsed and patted dry with paper towels
- 10 cipollini onions
- 3 medium carrots, peeled, and cut into 2-inch pieces
- 2 cups low-sodium chicken stock
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, for seasoning
Preheat the oven to 350 degrees F.
In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.
Hot, sexy turkey.