Turkey Breast Peruvian

By á-47

Ingredients

• 2 Tbsp. red-wine vinegar
• 1 Tbsp. olive oil
• 2 large garlic cloves, smashed
• 2 tea. paprika
• 1 tea. dried oregano leaves, crumbled
• 1/4 tea. ground cumin
• pepper
• salt
• 1 (3 lb) turkey breast

Preparation

Step 1

Prepare marinade: in a zip lock bag combine the vinegar, oil, garlic, paprika, oregano, cumin, pepper and salt; add the turkey breast. Refrigerate, turning the bag occasionally, at least 3 hours or overnight.

Preheat the oven to 450 degrees; line a roasting pan with foil. Place the turkey in the roasting pan and drizzle with the remaining marinade. Roast, skin-side up, 15 minutes. reduce the oven temperature to 325 degrees; continue roasting, basting occasionally with the pan juices, until cooked through and the juices run clear when the turkey is pierced with a fork, and a thermometer reads 170 degrees, about 1 hour.

Let stand 10 minutes before carving.