Ginger-Sumac Roasted Turkey Breast

Turkey Breast
Amanda Simpson and Tyler Durrett


  • 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.


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.


Calories per serving:

3,680 calories

Dietary restrictions:

High Protein, Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 341g 525%
  • Carbs 11g 4%
  • Saturated 101g 506%
  • Fiber 2g 6%
  • Trans 1g
  • Sugars 3g
  • Monounsaturated 126g
  • Polyunsaturated 76g
  • Protein 993g 1,985%
  • Cholesterol 3,004mg 1,001%
  • Sodium 8,892mg 370%
  • Calcium 627mg 63%
  • Magnesium 1,109mg 277%
  • Potassium 12,616mg 360%
  • Iron 56mg 310%
  • Zinc 71mg 476%
  • Phosphorus 8,457mg 1,208%
  • Vitamin A 285µg 32%
  • Vitamin C 2mg 4%
  • Thiamin (B1) 3mg 178%
  • Riboflavin (B2) 5mg 309%
  • Niacin (B3) 236mg 1,181%
  • Vitamin B6 22mg 1,093%
  • Folic Acid (B9) 320µg 80%
  • Vitamin B12 19µg 318%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 4µg 5%
See detailed nutritional info Have a question about nutritional data? Let us know.
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