This dish is so easy to prepare that although it's tasty enough to serve during a holiday, it's also a wonderful recipe for any day of the week.
I love serving this pulled turkey "bowl" style with roasted vegetables, some lentils, beans or chickpeas, rice or another grain, and always some dark leafy greens (either cooked or raw). Sometimes I bring it to the table and everyone chooses their own garnishes.
You can also serve it as a sandwich with all your favorite toppings. Leaving the skin on makes for juicier turkey, so even if you don't like eating it, just remove once turkey is cooked.
Try my recipe for making your own Pomegranate Vinegar to give this dish the most flavor.
- Cook Time
- Prep Time
- 6 servingsServings
- 1/4 cup apricot preserves
- 1/4 cup pomegranate vinegar
- 1/4 cup pomegranate molasses
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 cloves of garlic, minced
- 2 pounds turkey breast filet (skin on)
- 2 teaspoons za'atar, plus more for serving
- 2 tablespoons pomegranate seeds
- salt and pepper, to taste
1. In a liquid measuring cup place the apricot preserves, pomegranate vinegar and molasses, olive oil, mustard and garlic. Whisk together with a fork until well incorporated.
2. Pour half of the mixture into a slow cooker and place the turkey breast on top. Season turkey well with salt and pepper and drizzle the remaining preserve-vinegar mixture onto it. Sprinkle with za'atar spice. Cover, and cook on high for 31/2 to 4 hours or on low for 8 to 10 hours.
3. Taste for seasoning and adjust accordingly. Pull the meat using two forks and place on a serving platter. Sprinkle it with more za'atar and pomegranate seeds.