Spicy Turkey Breast with Prunes
Votes: 1
Time: 2 hours 40 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 838, total fat 36 G., saturated fats 8 G., proteins 79 G., carbohydrates 50 G., fiber 7 G., cholesterol 221 mg, sodium 1376 mg, sugar 24 G.
Calories 838, total fat 36 G., saturated fats 8 G., proteins 79 G., carbohydrates 50 G., fiber 7 G., cholesterol 221 mg, sodium 1376 mg, sugar 24 G.
A rich sauce of tomatoes, barberries, Iranian golden plums, and spices imbues the turkey breast with a bouquet of flavors and aromas. This festive dish is ideal for a small gathering. Golden plums are slightly tart and are typically added to poultry or lamb in Iranian cuisine. Here, they add a bright touch to the sweet-tart sauce in which the turkey is roasted. Golden plums are usually pitted. Be sure to warn your guests about this.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 whole bone-in turkey breast (about 5 lbs.)
- Juice of 1 lemon
- 2 tbsp. l. olive oil
- 1 teaspoon ground coriander
- 0.5 tsp cinnamon
- 1.5 tsp cumin
- 1.5 tsp paprika
- 1.5 tsp ground turmeric
- 3 tbsp vegetable oil + more as needed
- 4 cloves garlic, thinly sliced
- 2 large onions, sliced into rings
- 2 large tomatoes, diced
- 3 tablespoons tomato paste
- 1 cinnamon stick
- 2 cardamom pods
- 1 cup Iranian golden prunes with pits
- 2/3 cup barberry
- Boiled basmati rice, for serving
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Cooking the dish according to the recipe:
- Pat the turkey breast dry with paper towels. Gently separate the skin from the meat with your fingers. Set the turkey breast aside.
- In a small bowl, combine lemon juice, olive oil, coriander, ground cinnamon, and 1 teaspoon each of cumin, paprika, and turmeric. Add 1.5 teaspoons of salt and 0.5 teaspoon of black pepper. Spread this mixture over the entire turkey breast, then work it under the skin with your fingers (you may need to wear gloves).
- In a large cast-iron skillet, heat 1 tablespoon vegetable oil over medium heat until hot but not smoking. Place the turkey breast skin-side down in the skillet and increase the heat to medium-high. Cook the turkey breast, without moving it, until the skin is almost crisp and golden brown, 5-7 minutes. Flip the breast with tongs and cook the other side until golden brown, about 5 minutes. Transfer the turkey breast to a plate and set aside.
- Reduce heat to medium. If the pan seems dry, add about 1 tablespoon of vegetable oil. Add the garlic and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the tomatoes, the remaining 1/2 teaspoon each of cumin, paprika, and turmeric, and 1/2 teaspoon of salt. Stir. Add the tomato paste and cook, stirring, until fragrant and slightly darkened, another 2-3 minutes. Stir in 2 cups of water, the cinnamon stick, and the cardamom pods, then reduce heat and bring the sauce to a simmer.
- Meanwhile, preheat the oven to 425°F (220°C). In a small skillet over medium heat, heat 1 tablespoon of vegetable oil and sauté the prunes until shiny and glazed, 5-8 minutes. Transfer the prunes to a bowl and heat the remaining 1 tablespoon of oil in the same skillet. Reduce the heat to medium, add the barberries, and sauté until shiny and glazed, about 4 minutes.
Note
Pre-roasting the prunes will help them retain their shape and prevent them from falling apart while baking. Be sure to warn your guests that the prunes contain pits. - Add the prunes, barberries, and 1/4 cup water to the tomato sauce in a large skillet and stir, making sure the prunes are completely submerged. Return the turkey to the skillet and roast in the oven until an electronic meat thermometer inserted into the thickest part of the breast (not the bone) registers 165°F (74°C), 1 hour 15 minutes to 1 hour 30 minutes. Let the turkey rest for 10 minutes to allow the juices to redistribute. Then carve and serve with the sauce and rice.
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