Roasted Turkey Breast with Creamy Gravy and Cranberry Pomegranate Sauce

Name: Roasted Turkey Breast with Creamy Gravy and Cranberry Pomegranate Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 stick butter, softened; 355 milliliters chicken stock; 1 cinnamon stick; 340 grams fresh cranberries; 2 Tbsps all-purpose flour; 59 milliliters minced fresh herbs, such as parsley, chives, thyme and rosemary; 1 full or 2 split boneless skin-on turkey breasts; 2 cloves garlic, grated or pasted; 4 servings Steamed greens, for serving; 79 milliliters heavy cream; 1 Tbsp lemon juice; 1 strip orange rind; 59 milliliters freshly grated Parmigiano-Reggiano; 1 pomegranate; 1 pinch Pinch salt; 4 servings Salt and black pepper; 237 milliliters sugar; 1 Tbsp Worcestershire sauce

One portion of this dish contains around 12g of protein, 39g of fat, and a total of 723 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up herbs, sugar, worcestershire sauce, and a few other things to make it today. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 1 hour.

Instructions

For the roasted turkey breast: Preheat the oven to 350 degrees F.

Ingredients you will need

Turkey Breast

Equipment you will use

Oven

Place the turkey on a baking rack over a baking sheet.

Ingredients you will need

Whole Turkey

Equipment you will use

Baking Sheet

Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.

Ingredients you will need

Salt And Pepper

Turkey Breast

Lemon Juice

Butter

Garlic

Whole Turkey

Gravy

Herbs

For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain.

Ingredients you will need

Cinnamon Stick

Cranberries

Orange Zest

Pomegranate

Berries

Pop

Seeds

Sugar

Water

Beef

Salt

Equipment you will use

Pot

Bowl

Add the pomegranate seeds into the sauce.

Ingredients you will need

Pomegranate Seeds

Sauce

For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan.

Ingredients you will need

Butter

Garlic

Whole Turkey

Gravy

Equipment you will use

Sauce Pan

Whisk in the flour, followed by the stock, to thicken.

Ingredients you will need

All Purpose Flour

Stock

Equipment you will use

Whisk

Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.

Ingredients you will need

Salt And Pepper

Worcestershire Sauce

Cheese

Cream

Equipment you will use

Whisk

Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.

Ingredients you will need

Turkey Breast

Greens

Gravy

Sauce

Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating.

Ingredients you will need

Whole Turkey

Stock

Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.

Ingredients you will need

Whole Turkey

Stock

Equipment you will use

Baking Pan