Do you have a smaller Holiday get together planned? Try this Roasted Turkey Breast with Pomegranate Sauce! It’s perfect when you don’t want to cook a big giant Turkey.
We typically have a small gathering for Thanksgiving since most of our family lives out of state. So I usually make a Turkey Breast, because there is no way the 3 of us could eat a whole Turkey!
A Turkey Breast is the perfect size for us and we still get plenty of leftovers. I mean the leftovers are the best part right?!
I wanted something different then the traditional gravy, so I made a super yummy Pomegranate Sauce!
Here’s what you need to make this Roasted Turkey Breast with Pomegranate Sauce:
- 7 lb Whole Turkey Breast
- 3 Tbs EVOO
- Sea Salt
- Pepper
- A handful of fresh Sage, Thyme and Rosemary (some grocery stores sell packages of herbs called poultry blends which include all 3 of these)
For The Sauce:
- 2 cups Pomegranate Juice
- 1 cup Honey
- 1/4 cup Balsamic Vinegar
- Arils from 1 Pomegranate
Start by preheating your oven to 375 F. In a large dutch oven pot add EVOO and turn heat to med/high. Sprinkle Sea Salt and Pepper liberally over the Turkey.
Place Sage, Thyme and Rosemary inside of the neck hole under the skin. When oil is shimmering place Breast side down in the dutch oven. Cook 3-4 min each side until skin is golden brown.
Place the Turkey so the breast side is up and transfer to the oven. Cook 1 hour and 30 minutes or until internal temperature is 165 F.
During the last half hour of cooking start the sauce. In a medium sauce pan add Pomegranate Juice, Honey and Balsamic Vinegar. Bring to a boil then reduce heat to simmer. Stirring occasionally until mixture is reduced by half.
When Turkey is done cooking tent it with foil for 5-10 minutes before slicing it up, this will keep all the juices inside and keep it tender. Serve with Pomegranate Sauce and sprinkle with the Arils.
Note that cooking time will depend on the size of your Turkey Breast. Always check it with a meat thermometer to make sure it’s cooked to 165 F. Start checking after 1 hour of roasting and continue checking every 10 to 15 minutes until the breast is cooked through.
Check out some of my other Thanksgiving recipes for more inspiration below!
Green Bean Casserole (Dairy Free + Gluten Free)
Slow Cooker Turkey Breast with White Wine Gravy
And don’t throw away those turkey bones, make Instant Pot Turkey Stock for healthy soups!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂
Cheers!
Roasted Turkey Breast with Pomegranate Sauce
Ingredients
- 7 lb Whole Turkey Breast
- 3 Tbs EVOO
- Sea Salt
- Pepper
- A handful of fresh Sage Thyme and Rosemary
For The Sauce:
- 2 cups Pomegranate Juice
- 1 cup Honey
- 1/4 cup Balsamic Vinegar
- Arils from 1 Pomegranate
Instructions
- Preheat oven to 375 F
- In a large dutch oven pot add EVOO and turn heat to med/high
- Sprinkle Sea Salt and Pepper liberally over the Turkey
- Place Sage, Thyme and Rosemary inside of the neck hole under the skin
- When oil is shimmering place Breast side down in the dutch oven
- Cook 3-4 min each side until skin is golden brown
- Place the Turkey so it’s breast side up and transfer to the oven
- Cook 1 hour and 30 minutes or until internal temperature is 165 F
- During the last half hour of cooking start the sauce
- In a medium sauce pan add Pomegranate Juice, Honey and Balsamic Vinegar
- Bring to a boil then reduce heat to simmer
- Stirring occasionally until mixture is reduced by half
- When Turkey is done cooking tent it with foil for 5-10 minutes before slicing it up
- Serve with Pomegranate Sauce and sprinkle with the Arils
- Enjoy!
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