Ingredients

Moroccan Butter cup (50 mL) softened butter 2 tsp (10 mL) ground ginger 2 tsp (10 mL) ground cumin 1 tsp (5 mL) paprika tsp (2 mL) cinnamon Pinch saffron tsp (2 mL) red pepper flakes 1 boned turkey breast, 4 lb (2 kg), skin on Salt and freshly ground pepper to taste Charmoula Sauce cup (50 mL) chopped parsley cup (50 mL) chopped coriander 1 tbsp (15 mL) chopped garlic cup (50 mL) lemon juice cup (50 mL) olive oil 1 tsp (5 mL) paprika 1 tsp (5 mL) ground cumin

Description

The Problem With Timing For Turkey Breasts Is That They Come In All Different Sizes Although The Weight May Be The Same. Some Are Small And Thick, Others Thinner And Long. An Instant-read Thermometer Is A Good Tool Although It Tends To Give Higher Reading

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