Cumin Turkey Breast with Pomegranate Sauce

Cumin Turkey Breast

• 3 tablespoons Butter, softened
• 2 teaspoons cumin
• 1/2 teaspoon cayenne powder
• 2 garlic cloves, chopped
• 1 lemon, juiced
• 1 turkey breast

1. Pre-heat the oven to 325.
2. Mix all the ingredients together. Cover the turkey with the butter mixture and make sure to put some under the skin. Stick a meat thermometer in the meat so that it is in the center.
3. Roast until the meat thermometer reaches 170 (about 1.5-2 hours).
4. Remove from the oven, cover with aluminum foil and let sit for about 20 minutes.

Pomegranate- Thyme Sauce

• 1/2 onion, chopped
• 1 cup Pomegranate Juice
• 1/2 cup Pomegranate seeds
• 1 teaspoon Thyme
• 2 packets gelatin

1. In a pan, cook the onions until they are soft.
2. Add the pomegranate juice and seeds. Bring to a simmer. Sprinkle with thyme.
3. Remove from heat and stir in the gelatin packets. It will thicken as it cools. You could also probably add some more sugar and bring to a boil to thicken it. However, I did not want to add any unnecessary sugar.