Recipe: Middle Eastern Roast Turkey Breast


Recipe: Middle Eastern Roast Turkey Breast

One of the best parts of the holiday season is all the eating. And if you’re looking for a way to branch out from your usual turkey dinner, we've got the dish for you. This Middle Eastern-inspired recipe is Shahir’s take on the classic turkey dinner. Roasted on the bone, these turkey breasts are marinated with a delicious blend of spices including Za’atar, cumin and Sumac, as well as the sweet and tangy taste of pomegranate molasses. Pair it with his Holiday Fattoush, and you’ve got a delicious dinner that's sure to please.


3 fresh turkey breasts, bone in, skin on
2 medium red onions
Large handful of parsley

Marinade (reserve half for Fattoush vinaigrette):
3 tbsp ground sumac
2 tsp ground cumin
2 tbsp za'atar
1 tsp ground allspice
6 garlic cloves, minced
½ cup fresh lemon juice
¼ cup pomegranate molasses
¼ cup apple cider vinegar
2 cups extra virgin olive oil
Salt and pepper, to taste


If you’ve already made the marinade, set aside and start peeling onions. If not, complete following directions: Add all marinade ingredients to a large bowl except for olive oil. Once combined, slowly drizzle in oil and whisk to emulsify, set aside.

Peel red onions and slice into half inch rounds. Place in the base of your roasting pan and place 3 turkey breasts on top. Pour over half of your marinade making sure to coat the skin.

Bake at 375F for 1 ½ hours or until internal temperature reads 165F.  Let rest for 5-10 minutes before serving. Slice and enjoy!


  • Reserve half of your vinaigrette to use as a dressing for your Holiday Fattoush
  • If you can’t find pomegranate molasses use equal parts regular molasses and balsamic vinegar
  • If you can’t find sumac use paprika and an extra squeeze of lemon juice
  • If you can’t find za’atar dried oregano will work well

Servings: Makes 8-10 servings

Nutritional Info.

approx. Per Serving