Chili-Roasted Turkey Breast Recipe

Chili-Roasted Turkey Breast Recipe
Chili-Roasted Turkey Breast Recipe photo by Taste of Home
Publisher Photo

Chili-Roasted Turkey Breast Recipe

Be the first to add a review
Publisher Photo
Chili powder gives gorgeous color to tasty turkey breast. When weather permits, I've been know to prepare it on the grill.—Sara Nowacki, Franklin, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours + standing

Ingredients

  • 1/4 cup canola oil
  • 1 envelope onion soup mix
  • 4-1/2 teaspoons lime juice
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 bone-in turkey breast (6 to 7 pounds)

Directions

In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from the turkey breast; rub half of mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with remaining mixture. Place on a rack in a shallow roasting pan.
Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before slicing; discard toothpicks. Yield: 10 servings.
Originally published as Chili-Roasted Turkey Breast in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p126

Nutritional Facts

5 ounce-weight: 371 calories, 18g fat (4g saturated fat), 122mg cholesterol, 352mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 48g protein.

  • 1/4 cup canola oil
  • 1 envelope onion soup mix
  • 4-1/2 teaspoons lime juice
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 bone-in turkey breast (6 to 7 pounds)
  1. In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from the turkey breast; rub half of mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with remaining mixture. Place on a rack in a shallow roasting pan.
  2. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before slicing; discard toothpicks. Yield: 10 servings.
Originally published as Chili-Roasted Turkey Breast in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p126

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChili-Roasted Turkey Breast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review