Turkey with Garlic, Sage, Preserved Lemon & Ras el Hanout

turkey-with-ras-el-hanout

In honor of Turkey Day this week, I wanted to share a not-so-traditional recipe for turkey that I think you will love as much as we did.  I was intrigued when I heard about this flavor combination from the fabulous chef and restaurateur, Marcus Samuelsson: tender turkey, the spice blend ras el hanout, preserved lemon, garlic and sage.  Ras el hanout is a complex spice blend from North Africa made with turmeric, saffron, nutmeg, coriander, cumin, cinnamon and paprika.  This warm mixture of spices alone is wonderful on baked turkey, but I love the continuation of the North African-theme with the use of tangy preserved lemon.  We all know fresh sage is a classic combination with turkey and the garlic component, well–garlic is always welcomed!

(To view this recipe, click on the blue title of the blog post above*)

Turkey with Garlic, Sage, Preserved Lemon & Ras el Hanout

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Entree

Ingredients:

  • 2 turkey tenderloins
  • Salt and pepper
  • 1 teaspoon ras el hanout
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon olive oil
  • 2 shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 Tablespoon chopped preserved lemon peel
  • 1 Tablespoon fresh sage, chopped
  • ¼ cup dry white wine

Directions:

  1. Preheat the oven to 375 degrees. Arrange the turkey tenderloins on a baking sheet; season each with a 1/4 teaspoon of salt and a grinding of the black pepper. Also, season each tenderloin with 1/2 teaspoon of the ras el hanout. Bake for 30-35 minutes, or until the turkey reaches an internal temperature of 165 degrees. Let the turkey rest for 10 minutes, then slice.
  2. In the meantime in a small saucepan, melt the butter along with heating the oil over low heat. Increase the heat to medium-low and add in the shallots and garlic. Saute for 5 minutes then season with 1/4 teaspoon of salt and a grinding of black pepper. Add in the chopped lemon peel and the sage. Cook another 2 minutes then pour in the white wine to deglaze the pan. Cook for 5 more minutes over low heat then spoon the warm sauce over the cooked, sliced turkey.

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