No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spice-Rubbed Turkey Breast with Roasted Carrots

Turkey breast is as flavorful as chicken breast and even healthier.

  • prep: 15 mins
    total time: 1 hour
  • servings: 4




  • 2 pounds carrots, peeled and cut into 2-inch lengths
  • 6 garlic cloves, smashed and peeled
  • 2 tablespoons olive oil
  • 1 small boneless, skinless turkey breast half (about 2 pounds)
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons fresh lime juice

Cook's Note

Ounce for ounce, turkey breast is lower in calories and fat than chicken breast but equally high in protein, B vitamins, and iron.


  1. Step 1

    Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.

  2. Step 2

    Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.

  3. Step 3

    In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.

Everyday Food, January 2008