Recipe: Moroccan-spiced roast turkey breast | The Indian SCENE

Recipe: Moroccan-spiced roast turkey breast

The third in our series on putting together an Indian-American Thanksgiving

Courtesy of Monica Puri Bangia.
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print


Spice Rub

1 tablespoon orange zest

2 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons ground coriander

1 teaspoon salt

½ teaspoon ground ginger

½ teaspoon ground cinnamon

Mix the spices, divide in half and keep aside.

Compound Butter

4 tablespoons butter, softened

½ of the spice rub

1 tablespoon honey

Mix all the ingredients in a small bowl and keep aside.

1 7 to 10 pound turkey breast



1 orange, cut into eight pieces

1 lemon, cut into eight pieces

1 cup turkey or chicken broth

½ cup orange juice

½ cup dry sherry

1 medium onion, chopped roughly

2 carrots, chopped roughly

2 celery stalks, chopped roughly

Have your gravy ready either the day before or the morning of. Transfer it to a large saucepan and keep aside.

Preheat convection oven to 325 degrees Fahrenheit.

Place the turkey onto a rack in a roasting pan. Turn the turkey over and place the cut up orange and lemon inside the cavity. Sprinkle salt and pepper liberally and turn it breast side facing up. Loosen the skin and carefully spread half the compound butter. Spread the rest all over the skin. Sprinkle the spice rub all over the top. Pour the broth, juice and sherry to the bottom of the roasting pan. Add the onion, carrots and celery. Keep aside.

Roast until internal temperature reaches 158 to 160 degrees Fahrenheit. Take out of the oven and place onto a platter and cover with foil to rest for at least 20 minutes. While the turkey is resting, take the drippings from the bottom of the pan and pour them into a small glass bowl. Let the fat separate, remove from top and pour the liquid into the prepared gravy and bring to a boil. Check for seasonings and heat the gravy through. Serve with the turkey.

The Indian SCENE contributor Monica Puri Bangia is a chef and cooking instructor. She was born in Delhi and currently lives in New Jersey. Her mother is both a fantastic cook and her first teacher. She studied at the French Culinary Institute in NYC. Her personal passion is Italian Cuisine.  She comes from a family of food-lovers. Monica worked at her family’s deli/restaurant for many years after graduating from college. She realized soon after that food is where her happiness and interest lies. Monica loves to entertain and feed people. Monica loves traveling around the world for inspiration. For more recipes, visit

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on LinkedIn

Suggest a Story

Get in touch with us about your story or profile idea.
Or ask about writing an article for The Indian SCENE.
Scroll to Top