Mix pomegranate molasses with harissa and oil in a bowl.

Preheat oven to 350℉.

Season the turkey breast with salt and pepper. Coat with pomegranate harissa mixture on all sides, best to do this with your hands.

Roll the turkey breast and wrap with butcher twine so that it will cook more evenly.

Place on a sheet pan and into the oven for about 1 hour or until a meat thermometer inserted into the center reaches 165℉.

Remove the turkey breast from the oven and let rest for at least 10 minutes. If serving hot, slice and enjoy. If you would like to have thin slices for a turkey sandwich it is best to refrigerate overnight and slice it once cold. I like to serve half hot and save half for sandwiches.

Note you can even freeze the slices in individual portions.