Author Notes
Need something new for Thanksgiving, try this recipe. It can be easily doubled or tripled for a larger bird. —ginnygetsfloury
Ingredients
- 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
- Pomegranate- Thyme Sauce
-
1/2
onion, chopped
-
1 cup
Pomegranate Juice
-
1/2 cup
Pomegranate seeds
-
1 teaspoon
Thyme
-
2 packets
gelatin
Directions
- Cumin Turkey Breast
-
Pre-heat the oven to 325.
-
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.
-
Roast until the meat thermometer reaches 170 (about 1.5-2 hours).
-
Remove from the oven, cover with aluminum foil and let sit for about 20 minutes.
- Pomegranate- Thyme Sauce
-
In a pan, cook the onions until they are soft.
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Add the pomegranate juice and seeds. Bring to a simmer. Sprinkle with thyme.
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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.
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