Sometimes we just don't want to roast a whole turkey! Use either turkey breasts or thighs for this recipe.
Thaw turkey if frozen. Preheat oven to 400 degrees. Coat a shallow roasting pan and roasting rack with cooking spray. In a small bowl, combine brown sugar, garlic powder, paprika,, salt, cumin, chili powder, and pepper. Set aside.
Place turkey breast halves on parchment or waxed paper. Starting at the breast-bone of each turkey half, slip fingers between the skin and meat to loosen skin, leaving skin partially attached at the edges. Lift the skin and spread spice mixture evenly under the skin over the breast meat. Insert a thermometer into the thickest part of the breast halves without touching the bone. Place turkey breast halves, bone-side down on roasting rack in the prepared pan.
Roast on lower rack of oven for 20 minutes. Reduce oven temperature to 350 degrees and roast for 1-1 1/2 hours more or until thermometer registers 165 degrees, occasionally spooning juices over turkey.
Remove turkey from oven and cover with foil, letting it rest for 10 minutes before slicing. Serve with Cranberry BBQ sauce. Makes 10-12 servings.
Cranberry BBQ Sauce:
In a medium saucepan, heat 1 T oil over medium heat and add 1 cup chopped onion; cook about 5 minutes or until tender. Stir in can cranberry sauce, chili sauce, cider vinegar, Worcestershire sauce, and pepper. Bring to boiling, reduce heat. Simmer uncovered about 5 minutes or until thickened, stirring occasionally.
2 3-3 1/2 pound bone-in turkey breast halves
2 T. brown sugar
2 tsp. garlic powder
2 tsp. paprika
1 1/2 tsp. salt
1 tsp. ground cumin
1 tsp. chili powder
3/4 tsp. ground black pepper
1 T. canola oil
1 cup chopped onion
1 can (16 oz.) whole berry cranberry sauce
1/3 cup chili sauce
1 T. cider vinegar
1 tsp. Worcestershire sauce
1/4 tsp. black pepper