Welcome to day 6 of Thanksgiving Week!
Every day this week I’ll be posting a new healthy Thanksgiving recipe to serve as inspiration for your own Turkey Day feast. That’s 7 recipes in 7 days! The week will flow just like a menu, from starters and salads to side dishes and mains.
Don’t miss yesterday’s wild rice and pecan stuffing.
If you’ve been following this series, then you’ll be glad to know that it’s finally time for the main event: the turkey!
The goal of this series was to showcase healthier Thanksgiving recipe ideas, and as a result most of the dishes (except for the smoked salmon appetizer platter) have been vegetable-centric with a focus on whole food ingredients.
I am not strictly vegetarian but do like to limit my meat consumption and focus instead on mostly whole, plant-based foods (e.g., vegetables, whole grains, nuts, seeds and fruit). For protein, I look to Greek yogurt, light cheeses, eggs, legumes, tofu and sometimes meat substitutes like veggie burgers.
When I do eat meat, it is usually for a special occasion or holiday (or during grilling season – I enjoy a good steak now and then). Thanksgiving, not surprisingly, is one of those times I choose to enjoy roast turkey.
The dry spice rub used in this recipe can be multiplied by four and used for a whole bird. Simply follow these instructions from Butterball and, after brushing or spraying the turkey with oil, rub the spice mixture all over. That’s it!
If you’re cooking a “date night” Thanksgiving dinner for two (like I did with my husband), consider roasting a turkey breast, either a full breast or half, as I did for this recipe. It’s a great option, especially if you normally stick to white meat anyway.
We’ve got the turkey covered, but Thanksgiving Week isn’t over yet! Stop by tomorrow for some healthy Thanksgiving leftover ideas.
- 1 bone-in, skin-on turkey breast half (2-3 lb)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Pre-heat oven to 325F. Rub turkey all over with oil and season generously with salt and pepper.
- In a small bowl combine the cumin, coriander, garlic powder and chili powder and stir to combine evenly. Rub spice mixture all over turkey.
- Place the meat breast-side up on a baking sheet or roasting pan. Transfer to oven and roast for 1 1/2 to 2 hours, or until a thermometer inserted into the thickest part of the breast registers 160F. Let rest for 10 minutes before carving.
- One 2-3 lb turkey breast half is just enough for 2 people with regular-sized appetites. If you want leftovers or are cooking for 4 people, use a whole turkey breast (4-6 lb), double the spice rub recipe and cook for 1 1/2 to 2 1/4 h.