Cumin Turkey Breast with Pomegranate Sauce

November  2, 2011
3 Ratings
  • Makes 2
Author Notes

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

What You'll Need
  • 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
  1. Cumin Turkey Breast
  2. Pre-heat the oven to 325.
  3. 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.
  4. Roast until the meat thermometer reaches 170 (about 1.5-2 hours).
  5. Remove from the oven, cover with aluminum foil and let sit for about 20 minutes.
  1. Pomegranate- Thyme Sauce
  2. In a pan, cook the onions until they are soft.
  3. Add the pomegranate juice and seeds. Bring to a simmer. Sprinkle with thyme.
  4. 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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