Ras El Hanout Spiced Turkey Breast with Minted Pomegranate Yogurt

Lynn Crawford   Ras El Hanout Spiced Turkey Breast With Minted Pomegranate YogurtPhoto: Think Turkey
Servings Prep Time Cook Time
8servings 3hours 105minutes
Servings Prep Time
8servings 3hours
Cook Time
Portions: servings
Portions: servings
  1. Minted Pomegranate Yogurt: Whisk all ingredients in a large bowl.
  2. In a small bowl, combine the olive oil, garlic, anchovies, lemon, capers, mustard herbs, and spices together to form a loose paste.
  3. Rub the turkey on both sides and inside where the bone was removed with the marinade. Cover and refrigerate overnight, for maximum flavour, or at least 3 hours.
  4. Turn the oven on to 400°F.
  5. To cook the turkey, remove from refrigerator and let stand at room temperature for about an hour. Season the turkey with salt and pepper, then lay the turkey, on a rack, in a large roasting pan. Place turkey in the oven and roast for 15 minutes, then lower heat to 350°F. Continue to roast turkey until thermometer inserted into thickest part registers to 165°F about 1 hour. Transfer turkey to platter and let rest for 20 minutes before slicing and serving.
  6. Sprinkle ¼ cup pomegranate seeds, salt, and freshly ground black pepper.
  7. Serve with minted pomegranate yoghurt.
Recipe Notes

Nutritional Information Per serving
Calories: 355, Protein: 28, Fat: 22, Carbohydrates: 11, Sodium: 399