Roasted Turkey Breast with Pomegranate Sauce
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.
- Prep Time: 10
- Cook Time: 100
- Total Time: 1 hour 50 minutes
- Yield: 4-6 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 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!
Notes
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.
