Turkey is seasonally found in markets cut into pieces and roasted turkey is a delightful reminder of a holiday in this country. Juicy kosher fowl tastes best and cooking just the breast with a medley of herbs and spices is easy and a practical way to plan an entrée and sandwiches for the week.
1 split kosher turkey breast
2 tablespoons olive oil
2 tablespoons sage, about 12 leaves
1 tablespoon smoked paprika
1 teaspoon sugar
2 teaspoons turmeric
Preheat the oven to 350° F. and place the oven rack in the center of the oven.
Line a roasting pan with tin foil.
Rinse the turkey breast and pat dry with a few paper towels. Place in the center of the roasting pan. Pour the olive oil over the breast and spread evenly, top and bottom.
Place the sage leaves, smoked paprika, sugar and turmeric in a spice grinder and grind to a powder. Dump the spices over the bird, top and bottom.
Roast the turkey in the oven breast side down for 30 minutes. Flip and cook for another 15 to 30 minutes. When the juices run clear and the flesh turns white, the turkey is cooked. Do not overcook. Remove from the oven and let the turkey rest for 20 minutes before serving. The turkey will continue cooking.
Serve as an entrée and perfect for sandwiches during the week.