Thanksgiving is going to be here before I know it so I didn’t want to miss the opportunity to spotlight this festive Roasted Turkey with Root Vegetable Recipe from my new cookbook, Whole Cooking and Nutrition. You know, cookbooks are a great holiday gift idea (hint, hint). So are homemade spice rubs and speaking of spice rubs, this Moroccan Spice Rub is going to become a staple seasoning in your home. Especially during the winter months. Slightly sweet and oh, so savory, this blend of spices loves to snuggle up with nuts, seeds and root vegetables as well as poultry and meat. The opportunities to experiment is endless. Tired of that traditional thanksgiving spread, with the simple addition of this Moroccan Spice Rub you can transform your roasted turkey. Plus, this blend of spices has a vast array of medicinal properties which include decreasing inflammation and improving digestion. And, it is really delicious. Try tossing it with your favorite nut/seed blend and roasting them up for a few minutes. Fragrant and flavorful, you could gift these as well!
Moroccan Spice Blend
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon paprika (smoked paprika optional)
- 1/4 teaspoon cayenne
- 1/4 teaspoon sea salt
Combine all of the ingredients in a mason jar, shake and seal and store for up to 3 months.
Want to bottle this up and gift it? This is my go to jar for this type of project. I love this 12 pack of 4 ounce mason jars you can use for spice rubs, storage or bath scrubs which, stay tuned, is coming to the blog soon!
So, this turkey recipe. It is divine. Orange zest and naturally sweet root vegetables dance with the flavors of the spices to create a holiday worthy meal that will be on your table in no time. The time saver? I used a bone-in, skin-on turkey breast instead of the whole turkey so the cook-time is only an hour which is just long enough to caramelize the gorgeous root vegetables that are cozied up in the pan.
Tip: when there is 15 minutes left on the oven timer, add a pan full of asparagus or green beans and roast them up on a separate rack. You now have yourself a complete meal. Serve it with my favorite Brussels Sprout and Kale Salad for some crunch and color–then you can invite me over.
Craving other sides? Try these:
- 1 (4-pound) bone-in, skin-on turkey breast
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp extra-virgin olive oil, divided
- 1 tsp fine sea salt, divided
- 1 tsp freshly ground black pepper, divided
- 2 tbsp Moroccan Spice Blend
- 5 cloves garlic, smashed
- 1 onion, halved, peeled, and then quartered
- 3 celery ribs, trimmed and cut into thirds
- 2 cups peeled, chopped carrots (cut into 2-inch pieces)
- 1 cup peeled, chopped sweet potato (cut into 2-inch pieces)
- 1 tbsp chopped fresh oregano
- 1 tbsp freshly grated orange zest
- 1 orange, halved and then quartered
- 1 tsp cumin
- 1/2 tsp mild or hot smoked paprika
- Preheat oven to 425 degrees
- Loosen the skin of the turkey breast by gently pushing your fingers between the skin and the meat. Season under the skin with 1 tbsp olive oil, 1/3 tsp salt, and 1/2 tsp pepper. Rub the spice blend under and over the loosened skin and then set the turkey breast in the roasting pan.
- In a small bowl, toss together the remaining oil, the remaining salt and pepper, and the garlic, onion, celery, carrots, rutabaga, turnip, sweet potato, oregano, orange zest, orange, cumin, and smoked paprika. Arrange the vegetable mixture in a single layer round the turkey breast.
- Transfer the pan to the oven and roast the turkey and vegetables, uncovered, for 15 minutes. Cover the pan loosely with foil. Reduce the oven temperature to 325 degrees and roast for an additional 30-45 minutes, or until an instant-read thermometer inserted into the meaty part of the turkey breast registers 165 degrees.
- Remove pan from oven, transfer the turkey to a cutting board, and tent it loosely with foil. Let the turkey rest for 20 minutes, then discard the skin and slice the meat.
- Remove and discard the oranges from the roasted vegetables, give the vegetables a good stir, and serve them with the sliced turkey.
- Total cook time includes resting time
- Serving Size: 4oz Turkey and 1/2 cup vegetables
Photo Credit: Renee Comet
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