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Spice-Rubbed Turkey Breast with Roasted Carrots


The turkey in this delicious meal is rubbed with oil, then sprinkled with cinnamon and cumin.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2009


  • 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


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

Cook's Notes

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

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