Spiced turkey breast with Persian golden prunes is a bone-in breast rubbed with cumin and turmeric, then roasted in tomato sauce with barberries. Ready in under 3 hours, it is an easy Thanksgiving dinner for a small holiday crowd, because one bone-in breast feeds 6 hungry guests.
Push the spice paste under the skin, not just over it, because the sauce would wash surface seasoning off in the oven. Then sear it skin side down for the full 5 to 7 minutes, because the skin gets no other browning.
Golden prunes are sour, not sweet, so they cut through the tomato sauce the way cranberries cut a rich Thanksgiving plate. Glazing them in oil first keeps them whole through the long roast, while the barberries add bright red, festive flecks.
The recipe has one slip in the last step. It says to check the thickest part of the thigh, but a turkey breast has no thigh. Push the thermometer into the thickest part of the breast instead, away from the bone, and pull it at 165F.
Spiced Turkey Breast with Persian Golden Prunes
Course: Main CourseCuisine: American, PersianDifficulty: Easy6
servings1
hour10
minutes1
hour30
minutes680
kcalA bone-in turkey breast seasoned under the skin with warm spices, seared, then oven roasted in a tomato, onion, golden prune and barberry sauce.
Ingredients
- For the Turkey:
1 whole bone-in turkey breast, about 5 pounds
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cumin, divided
1 1/2 teaspoons paprika, divided
1 1/2 teaspoons ground turmeric, divided
Kosher salt and freshly ground black pepper
- For the Sauce:
3 tablespoons vegetable oil, plus more as needed
4 cloves garlic, sliced
2 large onions, sliced
2 large tomatoes, chopped
3 tablespoons tomato paste
1 cinnamon stick
2 cardamom pods
1 cup Persian golden prunes, unpitted
2/3 cup barberries
Cooked basmati rice, for serving, optional
Directions
- Season under the skin: Pat the breast dry and loosen the skin with your fingers. Mix the lemon juice, olive oil, coriander, ground cinnamon and 1 teaspoon each of the cumin, paprika and turmeric with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Spread it over the breast and under the skin.
- Sear: Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium heat. Sear the breast skin side down over medium-high until golden, 5 to 7 minutes, then flip and sear about 5 minutes more. Set it aside.
- Build the sauce: Over medium heat, cook the garlic and onions until softening, about 10 minutes, adding oil if dry. Stir in the tomatoes, the remaining cumin, paprika and turmeric and 1/2 teaspoon salt, then the tomato paste for 2 to 3 minutes. Add 2 cups water, the cinnamon stick and cardamom and keep at a low simmer.
- Glaze the fruit: Heat the oven to 425F. In a small pan over medium-low, saute the prunes in 1 tablespoon oil until shiny, 5 to 8 minutes, then the barberries in the last tablespoon of oil for about 4 minutes. Stir both into the sauce with 1/4 cup water, keeping the prunes submerged.
- Roast and rest: Set the turkey in the skillet and roast until the thickest part of the breast reads 165F away from the bone, 1 hour 15 minutes to 1 hour 30 minutes. Rest 10 minutes, then slice and serve with the sauce, over rice if you like.
FAQs
Where do I find Persian golden prunes?
Look for them at Middle Eastern or Persian grocery stores, sold as golden or yellow sour plums, or order them online. They are tart and tangy, unlike the sweet black prunes in most supermarkets. Dried apricots with a squeeze of lemon are the closest easy swap if you cannot find them.
Do I pit the fruit for spiced turkey breast with Persian golden prunes?
Yes, Persian golden prunes are usually cooked with the pits in, and the recipe keeps them that way. Tell your guests before serving so nobody bites down hard. Pitting them first is fine if you prefer, though they may soften more in the sauce.
How do I prepare dried barberries?
Barberries are often sandy, so soak them in cold water for 10 minutes, then lift them out and pat dry before sauteing. Watch them closely in the pan, since they scorch fast. The recipe glazes them in oil for about 4 minutes, just until shiny.
Can I use regular prunes instead?
You can, but the sauce will taste sweeter and lose its sour edge, so add a squeeze of lemon to balance it. Prunes paired with poultry is a classic match beyond Persian cooking too. This Instant Pot chicken Marbella uses the same idea with olives and capers.
What if I am cooking for an even smaller group?
One bone-in breast already feeds 6, which is ideal for a small Thanksgiving table. Leftovers keep in the sauce for 3 to 4 days in the fridge and reheat gently on the stove. For a faster breast that frees the oven, try this Instant Pot Thanksgiving turkey breast with gravy.
