Spiced Turkey Breast With Pilaf Rice

Denise says:

  • Turkey breast coated in these aromatic spices is a firm family favourite in my household.
  • One piece of meat like this goes a long way and is ideal for lunch the next day or freeze for another time, should there be any leftovers!
  • You will need kitchen string to tie the turkey together.
  • Preparation Time: 35 minutes
  • Cooking Time: 2 hours 20 minutes plus 10 minutes resting
  • Serves: 8-10 people


  • 1 large turkey breast roll
  • For the spice mix
  • 1 tablespoon paprika – smoked or regular
  • 2 teaspoons turmeric
  • 1 teaspoon ground cinnamon
  • 1 tablespoon mixed herbs
  • 2 teaspoons ground coriander
  • ½ teaspoon salt
  • ~
  • 2 tablespoons rapeseed oil
  • 300ml chicken stock
  • 100ml white wine
  • For the Pilaf Rice
  • 1 tablespoon rapeseed oil
  • 1 large white onion – peeled and chopped
  • 200g basmati white rice
  • 400ml water plus 1 tablespoon vegetable stock powder
  • 5 threads saffron – soak in 50ml cold water
  • 75g raisins


  1.  Combine the spices in a small bowl.
  2. Remove the turkey from its net casing. Rub the spice mix in to the turkey.
  3. Re -roll the turkey and secure with string, cutting away any excess.
  4.  Heat the oil in a shallow frying pan and sauté the turkey breast on both sides to brown and seal the spices.
  5.  Transfer to a deep casserole dish. Add the stock and wine so that the meat is completely covered.  Add water if more liquid is required.
  6. Cover and cook for 2 hours at 170C.
  7. Remove and leave to rest for about 10 minutes. Cut away the string and carve into thin slices, taking care to retain the juices.
  8. Return the meat to the casserole dish with all the stock. Return to the oven to keep hot.
  9. To make the pilaf rice, heat the oil in a saucepan and sauté the onion.
  10. Add the rice, cook for 2 minutes and then add the water, stock powder, saffron threads and water, and raisins.
  11. Bring to the boil, cover and simmer for 10 minutes. Turn the heat off and leave with the lid on for 10 minutes.
  12. To serve:  Place the cooked rice on the base of the serving platter and add the sliced meat.  Garnish with chopped parsley.