This warmly-spiced entrée is perfect for any family holiday meal or simply a Sunday family dinner night.
6-8 lb bone-in turkey breast
Tikka Masala Compound Butter
-1 stick butter at room temperature
- zest from 1 lemon
- 6 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp salt
- 1 tbsp cumin, ground
- 1 tbsp garam masala
- 1 tbsp paprika
- 2 tsp coriander, ground
- 1 tsp black pepper, ground
- ¼ tsp cinnamon
2 lemons, sliced into thin rounds (you can use the one you zested for the compound butter)
3 large onions, cut into eighths
Preheat the oven to 350°F.
Add all the compound butter ingredients to a bowl and combine thoroughly using a spoon until the ingredients are evenly distributed throughout the butter.
Loosen the skin on the breast and apply three quarters of the compound butter underneath the skin. Put the remaining compound butter on top of the skin.
Scatter the lemon rounds and onion slices in the bottom of a roasting pan and place the turkey breast on top of them.
Place in the oven and roast for 20 minutes per pound; e.g., a 6 pound breast is likely to take roughly two hours.
Start checking the breast after 90 minutes. If at any point the top starts to brown excessively, tent loosely with aluminum foil.
Use a meat thermometer to verify that your turkey has reached the safest internal temperature of 165°F. Make sure to sanitize thermometers between tests.
Allow the turkey to rest for 15-20 minutes before carving.
Serve with turmeric rice, naan bread and accompaniments such as: yogurt, raita, cucumber and Indian chutneys (mint, mango, tomato, etc.)