Moroccan Spiced Turkey Breast Recipe

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Spice up your Thanksgiving feast with this spicy, Moroccan turkey breast recipe. It uses our Low-Carb Moroccan Spiced Dry Rub Recipe. Your guests will be talking about it for years to come!

Author: Andrew DiMino
Prep Time: 10 min
Cook Time: 2 hr 30 min
Total Time: 0 hours
Yield: 6-8 Servings 1x

Ingredients

Units Scale

Turkey

1 Whole turkey breast on the bone-6 to 7 pounds
1–2 Tablespoons Olive Oil plus oil to coat pan
1–2 Tablespoons Fresh Lemon Juice
1 1/2 Tablespoons Low-Carb Moroccan Spiced Dry Rub Recipe

Gravy

14 1/2 ounces Chicken Broth
Guar Gum or Xantham Gum as needed to thicken

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Instructions

Preheat oven to 350°.
Coat a large roasting pan with olive oil. Rub turkey on all sides with lemon juice and olive oil.
Mix the Low-Carb Moroccan Spiced Dry Rub. Rub 1½ tablespoons of mixture into the turkey.
Roast turkey (without liquid) for 1½ to 2½ hours or until the internal temperature registers 165°° F. Remove turkey and let stand for 10 minutes.
Gravy: Pour the drippings from the roasting pan into a saucepan and add the remaining rub mix. Cook over medium-high heat, scraping up any browned bits from the bottom of the pan. Gradually whisk in chicken broth and xantham gum or guar gum until smooth. Add the balance of the spice mix and cook, stirring occasionally, and add in xantham gum or guar gum slowly until desired thickness is achieved.
Slice the meat from the breast and serve with the gravy and your favorite side dishes.