Moroccan Turkey Breast
- 2 ounces finely chopped blanched almonds
- 1 tablespoon sesame seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground pepper
- 1 5-pound bone-in turkey breast, rinsed and patted dry
- 2 heaping tablespoons honey
- 1/2 cup homemade or low-sodium canned chicken stock, plus more, if needed
- 2 tablespoons unsalted butter, room temperature
- Orange slices, for garnish (optional)
- Tomato slices, for garnish (optional)
Preheat oven to 350 degrees. In a medium skillet, combine almonds and sesame seeds. Cook over medium heat, until fragrant and golden, 4 to 5 minutes. Set aside and let cool.
In a small bowl, combine cinnamon, coriander, cumin, ginger, cloves, salt, and pepper. Rub over entire surface of turkey.
In a small saucepan, heat honey and stock. Place turkey, breast-side up, in a small roasting pan. Dot with butter, and pour stock mixture over turkey. Roast for 1 to 1 1/4 hours, basting every 20 minutes with pan juices. As the honey browns, add additional stock to avoid burning. If the pan dries out, add more stock. If turkey browns too much, cover with aluminum foil.
Remove from oven, and remove turkey from pan. Set aside. Strain pan juices into a small saucepan and return turkey to roasting pan. Stir almonds and sesame seeds into pan juices. Spread over turkey, return to oven, and continue roasting, basting every 3 to 5 minutes. Cook until skin is dark golden brown and crisp, and a meat thermometer inserted in the thickest part of the meat reads 165 degrees, 8 to 10 minutes.
Transfer turkey to a platter, and garnish with orange and tomato slices.