Recipe courtesy of Eric Greenspan
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
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 314
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 28 g
- Cholesterol
- 95 mg
- Sodium
- 363 mg
- Level: Easy
- Total: 1 hr 30 min (includes resting time)
- Active: 35 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 314
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 28 g
- Cholesterol
- 95 mg
- Sodium
- 363 mg
Ingredients
Pomegranate-Harissa Glaze:
Turkey:
Directions
- 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.
- For the turkey: Preheat the oven to 350 degrees F.
- 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.
