Sriracha Turkey Breast
Updated April 24, 2017
tablespoons sriracha hot sauce
tablespoons unsalted butter
tablespoons all-purpose flour
Rub turkey breast well with sriracha and salt. Work the hot sauce under the skin of the breast and and into any cuts in the breast as well. It should be completely rubbed with chili sauce and salt.
Wrap breast loosely in plastic wrap and let it rest for at least 30 minutes in the fridge, but its best to do this many hours in advance so the flavor can penetrate better.
When ready to roast the breast, preheat oven to 450°F. Slice a large lemon into coins and put them in the bottom of a baking dish.
Place turkey breast on lemon slices with the skin-side up. Roast at 450°F. for 15 minutes.
Remove breast and insert a meat thermometer into the thickest part of the breast. Turn oven temperature down to 350°F.
Return breast to oven and roast until the temperature of the breast reaches 165°F., about 30-35 minutes.
When turkey reaches the goal temperature, remove from oven and loosely cover with foil. Let rest for 10 minutes.
To make gravy, combine drippings and butter in a cast iron skillet over medium heat. Whisk in flour and cook for a few minutes.
Slowly whisk in turkey stock until the gravy is a smooth, thick consistency. Season with salt and pepper and garnish with a squirt of sriracha! Serve with turkey.
More About This Recipe
- Throw tradition out the window and spice up your Thanksgiving turkey this year!If you've "been there and done that" with Thanksgiving, give your guests something to talk about this year with this Sriracha Turkey Breast!Thanksgiving is always about getting together with family, catching up, and celebrating, but it might not be about getting together with a lot of family.I’ve had really fantastic Thanksgivings with just three or four special people. If you find yourself in a situation like that, you might not feel like roasting an entire 15-pound turkey.When I’m in that situation, I always turn to this Sriracha Turkey Breast recipe. It’s a no-fuss way to get a lot of flavor into a turkey breast, and it turns out that roasting a turkey breast by itself is substantially easier than cooking a whole bird.Slice up the turkey and serve it with the gravy and any other sides you want.This is a great way to get a little Thanksgiving flavor without going through the work of dealing with a full bird!