Cumin Turkey Breast with Pomegranate Sauce

November 2, 2011

Author Notes: Need something new for Thanksgiving, try this recipe. It can be easily doubled or tripled for a larger bird. ginnygetsfloury

Makes: 2


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
In This Recipe


Cumin 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. 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.

More Great Recipes:
Chicken|Pomegranate Juice|Thyme|Turkey|Winter|Christmas|Fall|Thanksgiving|Entree