I love thanksgiving, its one of my favorite holidays of all time, I love everything about it, the food, the hustle and bustle, the shopping to get ready for it… I love it when the entire family is over the house and gathered around the table to enjoy the food we cooked all day… And enjoying all the pies that I make every year!
I had a whole turkey breast in my freezer and I was craving the thanksgiving flavors in March and I would think there is nothing wrong with that! Right!!
I only paired this delicious meal with Mashed Potatoes and stuffing, that was enough to satisfies my craving for the thanksgiving meal.
The night before I took the turkey breast out of the freezer for an overnight defrost it in the fridge, it was ready to cook the next day!
I always make sure to bring any protein I am cooking to room temperature, it depends on the size of it but at least an hour prior to cooking.
I always use my own creation of spices, it does not just add a ton of flavors to any poultry dish I make but it also provides the delicious aroma that fills the entire kitchen from this spice mix… This is out of this world scrumptious.
Preheat oven 400′
7 LB Turkey breast at room temperature
3 tbsp. olive oil
4 bay leaves
4 tbsp. of cooking from your heart mixed spices
1 cup of water
My spice mix
1 tbsp. sea salt
1 tbsp. black pepper
1/2 tbsp. ground cardamom
1/2 tbsp. ground cumin
1 tsp. ground allspice
1/2 tbsp. mild curry powder
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. garlic powder
1/2 tbsp. poultry seasonings
1/0 tbsp. onion powder
1 tbsp. Aleppo pepper
1 tsp. freshly grated nutmeg
Mix all the spices and store in an airtight spice jar.
Wash and dry turkey breast and place in heavy bottom cast iron Dutch oven.
Add olive oil and rub the entire turkey breast, add 4 tbsp. of the spice mix and rub until completely coated.
Add bay leaves and water, making sure to pour the water around the turkey not on top so the spices does not fall in to the liquid.
Cover and cook for 3 hours, after two the hours mark turn the turkey breast on to the other side cover and cook for another hours.
Let the turkey breast rest for at least 10 minutes before carving.