Ginger-Sumac Roasted Turkey Breast Recipe


Nutrition

Cal/Serving: 3,680
Daily Value: 184%
Servings: 2

High-Protein, Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat171g262%
Saturated51g253%
Trans0g0%
Carbs6g2%
Fiber1g3%
Sugars2g0%
Protein496g993%
Cholesterol1502mg501%
Sodium4446mg185%
Calcium313mg31%
Magnesium555mg139%
Potassium6308mg180%
Iron28mg155%
Zinc36mg238%
Vitamin A496IU10%
Vitamin C1mg2%
Thiamin (B1)1mg77%
Riboflavin (B2)3mg148%
Niacin (B3)118mg590%
Vitamin B611mg546%
Folic Acid (B9)160µg40%
Vitamin B1210µg159%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K2µg3%
Fatty acids, total monounsaturated63g0%
Fatty acids, total polyunsaturated38g0%
Have a question about the nutrition data? Let us know.

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Turkey Breast
Amanda Simpson and Tyler Durrett

Sumac, if you are unfamiliar with it, is a Middle Eastern ground dried berry that is slightly tart and is often used as a replacement for lemon. You can find it online or at most spice shops or speciality food markets.  — Yasmin Fahr

Amanda Simpson, from the website and cookbook Food Porn Daily, loves to pair this exotically spiced turkey breast with the Brown Butter Vinaigrette and Roasted Brussels Sprouts recipe.

3.166665
Ratings72

INGREDIENTS

  • 1 tablespoon minced or puréed ginger
  • 2 cloves garlic
  • 1 tablespoon ground sumac, plus extra
  • 2 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper, plus more for later
  • 1 turkey breast split, bone-in, and skin on
  • 2 tablespoons butter at room temperature
  • Kosher salt

DIRECTIONS

Mash together the ginger, garlic, sumac, salt and pepper to form a paste. Gently work your fingers under the turkey skin and coat the turkey breast with the rub, massaging it in and making certain to focus on the area beneath the skin. Do not use rub on the skin but on the meat directly.

Seal turkey breast inside a large resealable plastic bag, removing as much air as possible in trying to emulate a vacuum seal. Let the turkey breast chll in the rub for 4-24 hours.

Preheat the oven to 425 degrees. Place the turkey breast rib-side down onto a baking sheet lined with aluminum foil. Coat entire surface of turkey breast with room temperature butter, both under and over the skin. Season skin with a sprinkle of kosher salt, freshly cracked black pepper, and sumac. Insert meat thermometer into thickest part of breast, away from any bones.

Roast the turkey breast at 425 degrees for 50-55 minutes or until thermometer reaches 165 degrees. Cooking time will vary depending on the size of the turkey breast. For best results, rely on a digital meat thermometer with an alarm that you can set to go off when the temperature reaches 165.

Remove from oven and let rest for at least 10 minutes before slicing.

To plate, place a pile of roasted Brussels sprouts in the middle of a plate. Lean slices of turkey breast up against sprouts. To finish, drizzle plate with brown butter vinaigrette.

 

Click here to see the Food Porn Q&A with Amanda Simpson story.

Click here to see Food Porn Daily's Blood Orange, Ginger Beer and Tequila Cocktail recipe. 

Click here to see Amanda Simpson's recipe for Horseradish-Blue Cheese Sauce for Onion Rings.

Click here to see Amanda Simpson's recipe for Buttermilk Beer Battered Onion Rings.

Recipe Details

Servings: 2

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