Harissa-Crusted Turkey Breast with Charred Lemon
Ingredients
- 1½ poundsturkey breast (boneless, skinless)
- 3 tablespoonsharissa paste
- 2 tablespoonsolive oil
- 1 tablespoonhoney
- 3 clovesgarlic
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut 1 lemon in half.
Method
- 01
Pat the turkey breast dry with paper towels. Season both sides generously with salt and pepper.
- 02
Mince the 3 cloves garlic. In a small bowl, stir together harissa paste, minced garlic, 1 tablespoon olive oil, and honey until smooth.
- 03
Rub the harissa mixture all over the turkey breast, coating both sides evenly. Let sit at room temperature for 10 minutes.
- 04
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- 05
Carefully lay the turkey breast in the hot pan and sear for 6–7 minutes without moving it, until the crust is deep brown and caramelized.
- 06
Flip the turkey and cook for another 5–7 minutes, until a meat thermometer inserted into the thickest part reads 165°F.
- 07
Cut the lemon in half. Push the lemon halves cut-side down into the pan and let them char for 1–2 minutes until caramelized.
- 08
Transfer the turkey to a cutting board and rest for 5 minutes. Slice against the grain and serve with the charred lemon on the side for squeezing.
Spice Tips
Harissa brings moderate, complex heat with a smoky edge. For mellow warmth, use 2 tablespoons harissa instead of 3. For genuine fire, stir 1/4 teaspoon cayenne into the paste before coating. A dollop of Greek yogurt on the side cools things down nicely.
Harissa is a North African chili paste—find it in most supermarkets near the international aisle or with condiments. If you can't locate it, substitute 2 tablespoons of Sriracha mixed with 1 tablespoon tomato paste. The turkey rests while you finish the lemon, so don't skip that step; it keeps the meat juicy.