Roasted Turkey Breast with Turkish Walnut and Garlic Sauce

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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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Slice the rested turkey against the grain into 1/2-inch medallions.
7. Spoon a generous bed of walnut garlic sauce onto each warmed plate and arrange the turkey slices on top.
8. 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.

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