Perfectly Pomegranate - Soaked Turkey Breast with Raisin Sauce
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Perfectly Pomegranate - Soaked Turkey Breast with Raisin Sauce calories by ingredient
Introduction
This is nice when you don't *really* want a year's worth of leftovers after a Thanksgiving for 4! Mind you, once you taste the incredible flavours you'll wish it was a whole bird! If you're hesitant about using the marinade in the (fully cooked) sauce, substitute equal parts pomegranate juice and chicken broth plus 1/4 cup of white wine. This is nice when you don't *really* want a year's worth of leftovers after a Thanksgiving for 4! Mind you, once you taste the incredible flavours you'll wish it was a whole bird! If you're hesitant about using the marinade in the (fully cooked) sauce, substitute equal parts pomegranate juice and chicken broth plus 1/4 cup of white wine.Number of Servings: 10
Ingredients
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1 cup pomegranate juice
1 cup "citrusy" white wine (like a Viognier)
1/2 cup Kosher salt
2/3 cup sugar
1 Vidalia onion, chopped roughly
Zest and juice of 1 blood orange
1 stick cinnamon
1 tbsp whole cloves
2 tbsp whole allspice berries
1/2 cup chicken broth
5 lbs bone-in, skin-on turkey breast
1 tbsp softened butter
1/4 cup "citrusy" white wine (like a Viognier)
1 tbsp honey
2 cloves garlic, minced
1 tsp finely grated fresh ginger
1/2 cup raisins
1 tbsp cornstarch
2 tbsp cold water
Directions
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.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.