Ingredients
- 1 kg turkey breast I used one that's off the bone and rolled up*
- 1/2 tbsp paprika
- 1/2 tsp oregano powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cumin powder
- 1/2 tbsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Mix the spices with the salt, pepper and olive oil to form a paste.
- Rub the paste onto the turkey, place it in a container and cover it. It's going to marinade in the fridge for at least 2 hours or ideally overnight.
- Preheat the oven to 200C and place the turkey breast in an oven-safe dish. Tip: if you want to wash less afterwards (who doesn't!) line the dish with baking paper first.
- The cooking time will depend on the size of the breast. Mine was 1kg and took 1h20min to cook. I flipped it halfway through. To prevent it from drying out it's best to use a meat thermometer and take it out when the center hits 73C / 163F. At this temperature it's cooked through and all the bacteria have been eliminated.
- Let it cool down completely before slicing so it doesn't loose its juices to the chopping board. Once cool slice it thinly. It lasts up to 5 days in the fridge.
- To make the sandwich on the photos I toasted the bread in a pan with butter (oink, I know) and added avocado, lettuce and Dijon mustard.
Notes
If you're using a regular turkey breast it's best to take it off the bone beforehand.
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