Baked turkey loin with lemon and cinnamon

Ingredients

• 1.2 kgturkey loin
• 1.2 kgsmall potatoes
• 1 largeonion
• 100 mllemon juice
• ½ teaspoonground cinnamon
• ½ teaspoonnutmeg
• ½pepper
• 1 tablespoonWorcestershire sauce
• 100 mlolive oil
• 5 clovesgarlic
• to tastesalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Arrange the ingredients

   Peel and wash the potatoes. Put the turkey loin in a baking dish with the potatoes and sliced onion.

3. 3

   Season the dish

   Add the lemon juice, peeled garlic, salt, pepper, nutmeg, cinnamon, Worcestershire sauce and olive oil.

4. 4

   Bake and baste

   Bake for about 1 hour 30 minutes, or until golden. Occasionally spoon the sauce over the turkey loin and potatoes as they cook.

5. 5

   Serve the turkey

   Turn off the oven and serve.

What is baked turkey loin?

Turkey loin is a lean cut that is roasted whole, here alongside potatoes for an easy one-dish meal. The combination of citrus, garlic and spices gives the roast a Portuguese-inspired flavour.

This version works because the potatoes cook in the same dish, taking on the lemony, savoury juices while the turkey browns.

Nutrition and macros by portion

The nutrition label shows one serving as written: 775 calories, 72g protein, 53g carbs, 28g fat.

Turkey provides most of the protein, while the potatoes supply most of the carbohydrates. Olive oil contributes much of the fat, with the amount eaten depending on how much of the roasting oil and sauce is served. Balance the plate with green vegetables or salad alongside a moderate serving of potatoes.

Build the seasoning

Lemon and garlic: lemon juice adds brightness, while peeled garlic seasons the roasting juices as the dish cooks.

Warm spices: cinnamon and nutmeg bring gentle warmth. Measure them carefully so they complement, rather than overwhelm, the turkey.

Arrange for even roasting

Potatoes: use small potatoes and arrange them around the loin so they sit in the seasoning and oil. If some are much larger than others, cut them to a similar size for more even cooking.

Onion: slice it before adding it to the dish, as directed, so it cooks alongside the potatoes and turkey.

Baste as it cooks

The method calls for occasional basting with the sauce in the dish. Spoon it over both the turkey and potatoes to keep their surfaces coated in the lemon and oil mixture.

Take care when handling the hot dish, and use a clean spoon each time you baste.

Check the finish

The recipe gives a cooking time of about 1 hour 30 minutes and uses a golden surface as its visual cue. Roasting time can vary with the shape of the loin and the potatoes, so check that the turkey is cooked through before serving.

The potatoes should be tender when pierced with a knife. If the turkey is ready before they are, lift it out and let the potatoes continue cooking.

Serve it as a meal

The turkey and potatoes make a substantial main course, with the onion and roasting juices adding savoury flavour. Spoon a little of the sauce over each portion at the table.

For a fresher contrast, serve with a simple green salad or steamed green vegetables.

Recipe notes & tips

• Pat the turkey dry before placing it in the baking dish to help the surface brown.
• Arrange the potatoes in a single layer where possible so they cook more evenly.
• Baste occasionally with the sauce as the recipe directs.
• Use a roasting dish large enough to hold the turkey and potatoes without packing them tightly.
• Let the turkey rest briefly after baking for easier slicing.

Variations

• Add herbs: Scatter rosemary or thyme over the turkey before baking.
• Use orange: Replace some of the lemon juice with orange juice for a softer citrus flavour.
• Add carrots: Roast chunks of carrot with the potatoes and onion.
• Include paprika: Add a little paprika to the seasoning for a deeper savoury note.
• Serve with greens: Pair the roast with steamed green beans or a crisp salad.

Common mistakes to avoid

• Crowded potatoes: They may cook unevenly; spread them around the loin in a roomy dish.
• Uneven potato sizes: Large pieces can stay firm while small ones soften; cut larger potatoes to match.
• Skipping the basting: The surfaces can dry out; spoon the sauce over the turkey and potatoes occasionally.
• Too much seasoning at once: Cinnamon and nutmeg can dominate; measure the amounts carefully.
• Serving before checking: Colour alone may not confirm the centre is cooked; check the thickest part before serving.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat the turkey and potatoes until piping hot throughout, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions