I didn’t get my fill of turkey over Thanksgiving, so I decided to make a smaller, simpler turkey breast roast for the December holidays! This one has a little kick to it with a dry rub of paprika, cayenne pepper, and chili powder.
This recipe is SO easy and the prep time is fairly quick. I also used a gravy I recently discovered, Bou Gravy, that comes in cubes and all you do is whisk it in water over the stovetop and its ready in less than a minute! Oh, and it’s totally delicious!!
Spiced Turkey Roast
- 1 turkey breast mine was 2.5 pounds
- 1 bag micro potatoes
- 2 bunches rainbow carrots
- Extra virgin olive oil
- Kosher salt
- Black pepper
- 6 cloves garlic
- Fresh rosemary about 6-10 small sprigs
- 4 Bou gravy cubes find them here
For dry rub:
- 1/2 tablespoon paprika
- 1/4 tablespoon cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Preheat oven to 400 degrees.
Wash carrots and potatoes and pat dry. Add them to a roasting pan or casserole dish. Drizzle with olive oil and season with salt and pepper and then top with garlic cloves and rosemary.
Mix dry ingredients for the rub together until combined. Rub all over the turkey on both sides. Place turkey in the middle of your dish on top of the potatoes and carrots. Cover the entire dish with aluminum foil.
Bake for about an hour and a half, or until the center reaches 155-160 degrees. Take the foil off and broil for about 10 minutes or until the skin browns.
Let the turkey rest for about 10 minutes before slicing. Right before serving the meal, make the gravy by whisking in 4 Bou gravy cubes with 2 cups of water until it begins to boil then remove from heat and serve!