Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Coat large roasting pan with nonstick vegetable-oil cooking spray.
  3. Rub turkey on all sides and under skin with olive oil and lime juice.
  4. Dry Rub: Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl.
  5. Rub 1 1/2 tablespoons mixture over turkey and under skin.
  6. 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.
  7. Remove turkey to a warm place; let stand 10 minutes.
  8. Gravy: Pour off all but 2 tablespoons drippings from roasting pan.
  9. 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.
  10. Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes.
  11. Strain gravy through sieve into gravy boat; keep warm.
  12. Cut off each 1/2 of the turkey breast from the bone.
  13. Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use.
  14. Slice other 1/2 of turkey breast and serve with the gravy, and mashed potatoes, if desired.