Mikal hung up her apron as a pastry chef in New York City and let loose on all-things-savory. Her take on the traditional turkey breast is anything but.
"This marinade is the craziest thing I've ever tasted, and yes, you can eat it out the bowl." - Magdalena, Los Angeles
2 cups plain whole milk yogurt
1 medium onion coarsely chopped
1-inch piece of fresh ginger, peeled and thinly sliced
3 large garlic cloves
1-2 TBS If & When Cumin Garlic Preserved Meyer Lemon Paste
1/4 cup fresh lemon juice
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 teaspoon cayenne pepper
2 tablespoons unsalted butter, melted
2 bone-in, skin-on turkey breast halves (about 3 LBS each)
Kosher salt and freshly ground pepper to taste
In a food processor, mix the spices/onion with yogurt.
Marinate the turkey for 6 to 12 hours.
Preheat over to 425F.
Place the breasts in a roasting pan with any marinade adhering.
Season with salt/pepper and drizzle the melted butter over skin.
Roast at 425F for about 20 minutes, then lower temp to 375F for another 45 minutes or so (turkey should be at an internal temperature of 165F). The marinade will form a crust on the turkey breast while cooking.
Let rest before carving.
"The house smelled amazing…plain basmati rice and steamed fresh peas to serve!" - Mikal, Atlantic Highlands, NJ