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Ginger-Sumac Roasted Turkey Breast
- 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
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.
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.