Lunch: Indian-Spiced Turkey Breast

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Indian-Spiced Turkey Breast

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 cups plain whole-milk yogurt
1 medium onion, coarsely chopped
3 large garlic cloves
One 1-inch piece of fresh ginger, peeled and thinly sliced
1/4 cup fresh lemon juice
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
2 bone-in, skin-on turkey breast halves (about 3 pounds each)
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted

Instructions

In a food processor, puree the yogurt with the onion, garlic, ginger, lemon juice, turmeric, cumin, coriander, cinnamon and cayenne. Place the turkey breasts on a large rimmed baking sheet. Pour the yogurt marinade over the turkey and rub it over both sides and under the skin. Cover and refrigerate for at least 6 hours and up to 24 hours. Remove the turkey from the refrigerator 1 hour before roasting.
Preheat the oven to 475°. Transfer the turkey breasts (with any marinade that sticks to them) to a large roasting pan, skin side up. Season with salt and pepper and drizzle the butter over the skin. Roast for 20 minutes. Reduce the oven temperature to 375° and roast for 50 minutes longer, or until an instant-read thermometer inserted in the thickest part of the breast registers 165°. Transfer the turkey to a cutting board and let rest for 10 minutes. Carve and serve.

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