Turkey Breast

Turkey Breast

  • Servings: 4-6
  • Difficulty: easy
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Few days ago I was in the thanksgiving mood so I cooked this delicious thanksgiving meal, well not quite the entire bird or the cranberry sauce or pies, well you get the picture…


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.


Mashed Potatoes

Mashed potatoes

  • Servings: 8
  • Difficulty: easy
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There is no other side dish as scrumptious as mashed potatoes, it pairs with almost any dish that you could possibly think of!

My family would never even imagine our thanksgiving dinner without this delicious and creamy dish…

mashed pot

There are so many hearty dishes served on our thanksgiving table, so I try as much as I can to prepare each dish with as minimal fat as I possibly could get away with, but that does not mean they lack on flavor….

This year for this delicious dish I used fat free sour cream and homemade turkey broth that I mead with the turkey neck and bones, and no butter in site..Salt and pepper and the dish was ready.

1 bag of russet potato, about 6 LB

1-2 cups homemade turkey broth

1 cup fat free sour cream

1 tbsp. sea salt

1 tbsp. black pepper

Peel and wash the potato, cut in to big cubes.

Add potato in to a large stock pot, add water to cover and cook until fork tender, about 10-15 minutes.

Drain the potato and return in to the same pot, mash on low heat for a minute or two.

Add turkey broth, salt, pepper and sour cream… mix well until all combined.