Roast Turkey Breast with Zesty Dry Rub

Ingredients

• 6 pounds turkey breast on the bone whole
• 0.3 teaspoon cayenne pepper 
• 14.5 ounces chicken broth canned
• 2 teaspoons chili powder 
• 2 tablespoons flour all-purpose
• 0.5 teaspoon garlic powder 
• 0.3 teaspoon ground allspice 
• 1 teaspoon ground cumin 
• 2 tablespoons juice of lime fresh
• 2 tablespoons olive oil 
• 2 teaspoons onion salt 
• 1 teaspoon oregano dried
• 8 servings potatoes mashed for serving, if desired

Equipment

• bowl
• oven
• whisk
• sieve
• roasting pan
• kitchen thermometer
• gravy boat

Directions

1. Preheat oven to 350 degrees F.
2. Coat large roasting pan with nonstick vegetable-oil cooking spray. Rub turkey on all sides with olive oil and lime juice.
3. Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl. Rub 1 1/2 tablespoons mixture over turkey.
4. Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer.
5. Remove turkey to a warm place; let stand 10 minutes.
6. Pour off all but 2 tablespoons drippings from roasting pan.
7. Sprinkle flour and 1/2 teaspoon of remaining dry rub over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute. Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes. Strain gravy through sieve into gravy boat; keep warm.
8. Cut off each 1/2 of the turkey breast from the bone. Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use. Slice other 1/2 of turkey breast and serve with the gravy, and mashed potatoes, if desired.