Honey Coffee Roast Turkey Breast
A little savory, a little spicy and a little sweet, this coffee-infused wet rub and infusion will make this the moistest, most tender turkey breast you've ever served up. You'll need to plan ahead, but the results are more than worth it.
Prep time: 24 hours
Cook time: 3 1/2 hours
Yield: Serves 6-10
- 1/4 c. ground coffee
- 1/2 c.
- vegetable oil
- 1 jalapeno pepper, cored, sliced and seeded
- 1/2 c. honey
- 2-3 sprigs fresh thyme
- 1 sprig fresh rosemary, about 5 inches long
- 1 cayenne pepper, sliceed lengthwise, cored and seeded
- 1/8 tsp black pepper
- 1/2 tsp ground cumin
- 1/2 tsp coriander seeds
- 1/2 tsp ground turmeric
- 1/2 cup butter
- 6-8 lb turkey breast, bone in
The Day Before:
- Mix oil, coffee and jalapeno pepper in a small jar or dish with a cover. Stir to combine well.
- Cover and place the jar in a warm place to infuse the oil with the coffee.
Alternately, combine the oil, coffee and jalapeno pepper in a jar and cover it loosely. Place the jar in a pan and add water about halfway up the side of the jar. Place over low heat and bring the water to a simmer. Let it simmer for at least 45 minutes.
In the Morning:
- Strain the coffee oil through a cloth. Squeeze out as much of the oil from the grounds as possible. Discard the coffee grounds and the peppers. Measure and add enough vegetable oil to make 1/2 cup.
- Stir the coffee oil, honey and spices together in a small, heavy saucepan. Warm over low heat, stirring frequently, until mixture begins to bubble around the edges.
- Add butter, stirring briskly to melt it and whisk it into the mixture.
- Allow the mixture to simmer over low heat until it starts to darken and the honey begins to caramelize, about 20 minutes. Remove from heat and allow it to cool for 10-15 minutes.
- Preheat the oven to 375 F.
- Wash the turkey breast and pat it dry. Place it breast side down in a foil-lined roasting pan deep enough to hold the drippings or a covered roasting pan.
- Paint the turkey breast with the coffee-honey mixture, working it under the skin and into the cavity. The honey will thicken and harden as it hits the cool meat. Smear it and rub it in as much as possible. Pour any remaining mixture over and into the turkey breast.
- Cover the turkey. If you don't have a covered roasting pan, form a tent from aluminum foil to completely enclose the turkey breast without touching it.
- Roast the turkey breast covered for two hours. After the first hour, lift the cover and baste the turkey breast with drippings collected in the pan every 30 minutes.
- After two hours, remove cover and increase temperature to 425 F. Baste the turkey with drippings and place back in the oven uncovered for 20 to 30 minutes, or until a meat thermometer inserted at the thickest part of the breast reads 160 F.
- Remove the turkey breast from the oven and let it rest for 20 to 30 minutes before carving.
- If desired, mound prepared turkey dressing into the cavity before serving.