Ingredients
4 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. whole caraway seeds
1/4 c. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 (5.5-lb.) whole bone-in turkey breast
1/4 c. extra-virgin olive oil, divided
3 tbsp. butter
3 tbsp. all-purpose flour
2 c. low-sodium chicken broth
2 tsp. low-sodium soy sauce
Preparation
Step 1Preheat oven to 425°. In a small bowl, combine harissa spices.Step 2Roll a large piece of aluminum foil into a rope and then fold rope into an oval. Place in center of a rimmed baking sheet and nestle turkey, skin side up, on top of foil so it sits evenly. Season turkey all over with salt and pepper, then rub spice mixture all over turkey. Brush with 2 tablespoons oil.Step 3Cook turkey until skin turns golden, about 20 minutes.Step 4Decrease oven temperature to 400° and brush with another tablespoon of oil. Continue cooking, brushing again about halfway through with remaining tablespoon of oil, until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165°, about 50 minutes to 1 hour. Tent with foil if harissa is darkening too fast. Let turkey rest 15 minutes before slicing.Step 5While the turkey rests, melt butter in a small saucepan. Add flour and cook, stirring, 2 minutes until flour is lightly toasted. Whisk in broth and bring to a boil. Reduce heat to medium and simmer, stirring frequently, until thickened, about 8 minutes. Add soy sauce and season with salt and pepper.Step 6Serve gravy alongside turkey.
Have you tried this yet? Let us know how it went in the comments below!
