Name: Roasted Turkey Breast with Turkish Walnut and Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 boneless skinless turkey breast fillets, about 6 oz (170 g) each; 2 tbsp olive oil, divided; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp ground coriander; 3/4 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 1 cup (100 g) walnuts, lightly toasted and cooled; 6 roasted garlic cloves, mashed to a paste; 1/3 cup stale crustless country bread, soaked in water and squeezed dry; 1/2 cup plain whole-milk yogurt; 3 tbsp tahini, stirred well; 3 tbsp fresh lemon juice, plus more to taste; 2 tbsp warm water, plus more for thinning; 1/4 tsp ground cumin and salt to taste; 2 tbsp toasted walnuts, finely chopped; 2 tbsp pomegranate seeds (optional); Drizzle of extra-virgin olive oil; Lemon wedges and chopped flat-leaf parsley

This Turkish-inspired dish pairs pan-seared, oven-roasted turkey breast with a traditional tarator sauce made from toasted walnuts, roasted garlic, yogurt, and tahini. The creamy, nutty sauce balances bright lemon against the lean, herb-spiced turkey for a lighter Mediterranean-style main course.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

640 kcalCalories
34 gFat
5 gSaturated Fat
7 gCarbs
3 gFiber
2 gSugar
62 gProtein
420 mgSodium
720 mgPotassium
110 mgCalcium
3.5 mgIron
5 mgVitamin C
40 mcgVitamin A

Ingredients

For the Turkey

4 boneless skinless turkey breast fillets, about 6 oz (170 g) each
2 tbsp olive oil, divided
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground coriander
3/4 tsp fine sea salt
1/2 tsp freshly ground black pepper

For the Walnut Garlic Sauce

1 cup (100 g) walnuts, lightly toasted and cooled
6 roasted garlic cloves, mashed to a paste
1/3 cup stale crustless country bread, soaked in water and squeezed dry
1/2 cup plain whole-milk yogurt
3 tbsp tahini, stirred well
3 tbsp fresh lemon juice, plus more to taste
2 tbsp warm water, plus more for thinning
1/4 tsp ground cumin and salt to taste

For Garnish

2 tbsp toasted walnuts, finely chopped
2 tbsp pomegranate seeds (optional)
Drizzle of extra-virgin olive oil
Lemon wedges and chopped flat-leaf parsley

Directions

Preheat oven to 400°F (200°C). Pat the turkey fillets dry and rub all over with 1 tbsp olive oil, smoked paprika, cumin, coriander, salt, and pepper.
Heat the remaining 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear the turkey fillets 2 minutes per side until golden brown.
Transfer the skillet to the oven and roast 18 to 22 minutes, until an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Remove and rest 5 minutes.
While the turkey roasts, combine toasted walnuts, roasted garlic paste, squeezed bread, yogurt, tahini, lemon juice, and 2 tbsp warm water in a food processor. Pulse to a coarse, spoonable paste, adding more water 1 tbsp at a time if too thick.
Stir the cumin and a generous pinch of salt into the sauce, then taste and adjust with more lemon or salt as needed. Transfer to a small bowl.
Slice the rested turkey against the grain into 1/2-inch medallions.
Spoon a generous bed of walnut garlic sauce onto each warmed plate and arrange the turkey slices on top.
Garnish with chopped walnuts, pomegranate seeds, parsley, and a light drizzle of olive oil. Serve immediately with lemon wedges and warm flatbread or rice.

Cook’s Notes

Toast walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant; let them cool before blending to preserve their flavor.
Roast a whole head of garlic wrapped in foil alongside the turkey for 30 minutes, then squeeze the soft cloves out for the sauce.
For a smoother tarator, blend longer and stream in additional warm water; for more texture, pulse only briefly.
The walnut sauce can be made up to 2 days ahead and stored covered in the refrigerator; thin with a splash of water before serving.
Brining the turkey fillets for 30 minutes in salted water keeps the lean meat extra juicy after roasting.