Harissa and Pomegranate Lacquered Turkey

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  • Level: Easy
  • Total: 1 hr 30 min (includes resting time)
  • Active: 35 min
  • Yield: 6 servings
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Ingredients

Pomegranate-Harissa Glaze:

One 12-ounce bottle pomegranate molasses

2 tablespoons harissa 

Turkey:

1 breast of turkey, skin on

Kosher salt 

Pepper 

2 tablespoons vegetable oil 

1/4 pound (1 stick) unsalted butter 

6 sprigs of thyme 

2 cloves garlic, crushed 

Directions

  1. For the pomegranate-harissa glaze: In a small saucepan over medium heat, add pomegranate molasses and harissa. Whisk to combine and warm to just below simmering.
  2. For the turkey: Preheat the oven to 350 degrees F.
  3. Season the turkey breast generously with salt and pepper. In a medium cast-iron skillet over medium heat, add vegetable oil. When the oil begins to shimmer, place the turkey breast skin-side down in the hot pan. Add the butter, thyme sprigs and garlic. Using a tablespoon, baste the turkey with the melted butter. When the skin is nicely browned, turn the breast and cook it skin-side up while continuing to baste. Cook in the pan for another 5 minutes, then brush on the pomegranate-harissa glaze and place in the oven for between 45 minutes and 1 hour, or until a meat thermometer reads 165 degrees F when placed in the thickest part of the breast. Remove turkey breast from oven and let rest for at least 10 minutes. Slice against the grain into 1/2-inch-thick slices and serve.