Roasted Pomegranate
Turkey Breast
Roasted turkey with olive oil, garlic,
pomegranate, and lemon juice.
- 3 to 5 pounds Honeysuckle
White Breast Roast
1 tablespoon minced garlic
1 pomegranate, halved
1/4 cup white wine, dry
1 lemon, juiced
1/4 teaspoon ground cinnamon
- 1 tablespoon granulated
sugar
Salt and pepper to taste
- Preheat oven to 350°F.
- In a cup, mix oil and
garlic. Lightly rub garlic oil over turkey. Place turkey breast
in a baking pan. Drizzle any remaining oil over turkey. Bake
50 to 60 minutes or until meat thermometer reads 160°F. Allow
to rest, tented with aluminum foil
- Remove 1 tablespoon seeds
from pomegranate. Set aside for garnish. Squeeze juice from remaining
pomegranate through a sieve into a small bowl.
- In a small non reactive
saucepan*, mix pomegranate juice, wine, lemon juice, cinnamon
and sugar. Bring to a boil over high heat. Reduce heat to low
and cook 5 minutes. Season sauce with salt and pepper to taste.
- Transfer roasted turkey
breast to a serving platter and pierce several times. Pour sauce
over turkey. Garnish with pomegranate seeds and serve.
Makes 12 servings.
* Non reactive pans include
clay, copper, enamel, glass, plastic, or stainless steel, and
are favored for use with acidic foods.
Nutrition Facts:
Calories: 180
Calories from fat: 9
Total fat: 1 gm
Saturated fat: 0 gm
Cholesterol: 94 mg
Sodium: 75 mg
Carbohydrate: 3 gm
Protein: 37 gm
Recipe and photograph provided
courtesy of Honeysuckle White, a division of Cargill, Incorporated.
Used with permission.
