Spiced Turkey Roast (Printable)

A succulent turkey infused with warm spices and citrus aromatics, perfect for special gatherings.

# What You'll Need:

→ Turkey

01 - 1 (4.5–5 lb) boneless turkey breast roast, skin-on if possible

→ Spice Rub

02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp smoked paprika
05 - 1 ½ tsp ground coriander
06 - 1 tsp ground cinnamon
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1 tsp salt
10 - ½ tsp black pepper
11 - ¼ tsp cayenne pepper (optional)

→ Aromatics

12 - 1 large onion, sliced
13 - 4 cloves garlic, smashed
14 - 2 oranges, quartered
15 - 1 lemon, quartered
16 - ½ cup chicken or turkey stock

# How to Make It:

01 - Preheat the oven to 350°F.
02 - Mix olive oil with ground cumin, smoked paprika, ground coriander, cinnamon, garlic powder, onion powder, salt, black pepper, and cayenne pepper until a paste forms.
03 - Pat turkey breast dry using paper towels and apply the spice paste evenly over its entire surface.
04 - Place sliced onions and smashed garlic in the base of a roasting pan, arranging orange and lemon quarters around them.
05 - Set the seasoned turkey breast atop the aromatics and pour chicken or turkey stock into the pan.
06 - Cover the pan loosely with foil and roast for 1 hour. Remove foil and continue roasting for 25–35 minutes, or until internal temperature reaches 165°F and skin is golden brown.
07 - Transfer turkey to a cutting board and let rest for 15 minutes before slicing.
08 - Strain the pan juices and serve alongside sliced turkey.

# Expert Hacks:

01 -
  • It's elegant enough for a holiday table but simple enough to pull off on a random Tuesday when you want something special
  • The spice rub creates this incredible golden crust while keeping the meat impossibly juicy inside
  • Leftovers transform into sandwiches so good they rival the actual dinner
  • No stress about carving a whole turkey—just beautiful slices ready to serve
02 -
  • Dry the turkey thoroughly before the spice rub. Moisture is what prevents that gorgeous golden crust, and a crispy exterior is what makes this dish sing.
  • Don't skip the resting period. I learned this the hard way when I sliced too early and watched all those beautiful juices run onto the cutting board instead of staying in the meat.
  • The stock in the bottom of the pan is essential. It creates steam that keeps the meat moist while the uncovered roasting gives you color. This balance is everything.
  • If your turkey finishes browning before it reaches 165°F internally, loosely tent it with foil again. Golden color can happen faster than the inside cooks.
03 -
  • For even deeper flavor, rub the turkey with the spice paste the night before and let it rest in the refrigerator. The flavors have time to penetrate, and you'll get an even more complex taste.
  • If your oven runs hot or cool, adjust your temperature slightly. Better to go low and slow than to rush and dry things out. Use that meat thermometer—it's the only true guide.

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