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Perfectly Pomegranate - Soaked Turkey Breast With Raisin Sauce Recipe

Ingredients

How to make it

  • Combine pomegranate juice, wine, salt, sugar, onion, orange, cinnamon, cloves, allspice and chicken broth in a container large enough to hold the turkey breast.
  • Add the turkey, cover and refrigerate 12 hours, turning twice to evenly immerse the meat.
  • The next day, allow meat to come to room temperature and remove from the marinade. Strain marinade and reserve.
  • Preheat the oven to 400F.
  • Place turkey breast skin-up in a roasting pan (you can use a rack or vegetables to "prop" up the breast if you wish) and pat dry.
  • Rub surface of the breast evenly with butter.
  • Place in the oven and roast 10 minutes, then turn oven down to 350F
  • Roast until the internal temperature reaches 160F, about 1 hour 40 minutes.
  • Transfer to a platter and let stand for 15 minutes before carving.
  • Meanwhile, pour reserved marinade (or not, see notes) into a saucepan and bring to a boil. Cook at a hard boil for 5 minutes, then reduce to a simmer.
  • Add wine, honey, garlic, ginger and raisins. Cook until the raisins have softened and plumped.
  • Combine cornstarch and cold water in a small dish, then add to the simmering mixture and cook at a brisk simmer until the liquid turns clear and thick, about 2-3 minutes.
  • Serve turkey with raisin sauce and your favourite sides.

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  • jo_jo_ba 13 years ago
    Amount Per Serving
    Calories: 253.5
    Total Fat: 7.0 g
    Cholesterol: 46.4 mg
    Sodium: 100.1 mg
    Total Carbs: 27.8 g
    Dietary Fiber: 0.6 g
    Protein: 15.7 g
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