Cumin Turkey Breasts

Butterflied turkey breasts get dredged in a cumin-spiked coating of flour, cornmeal, cayenne, and salt, then sautéed in olive oil for just 3-4 minutes per side. The cornmeal in the dredge adds a faint crunch and golden color that plain flour alone can’t deliver.

Butterflying the breasts (splitting them horizontally to create thinner, even cutlets) is what makes the quick cook time possible. A thick, uncut turkey breast would burn on the outside before the center reaches a safe temperature. Thin cutlets cook through evenly and fast.

Two teaspoons of cumin is assertive. It’s the dominant flavor in the crust, and it pairs naturally with the cayenne heat and the salsa you serve alongside.

Slice the cooked breasts across the grain into thin strips before plating. Cutting against the grain shortens the muscle fibers and makes each slice more tender.

Pro Tips

• Press the dredge mixture firmly onto both sides of the turkey. A light dusting falls off in the pan.
• Don’t move the turkey once it hits the hot skillet. Let it sear undisturbed for the full 3-4 minutes per side to build a golden crust.
• Use a meat thermometer. Internal temperature should reach 170°F (77°C) for turkey breast.
• Rest the sliced turkey for a minute or two before serving. It stays juicier.

Variations

• Chicken swap: Use butterflied chicken breasts with the same dredge for a faster-cooking option.
• Taco filling: Dice instead of slicing and use as a filling for tacos with shredded cabbage and lime crema.