- ROASTED TURKEY BREAST:
- 1 full or 2 split boneless skin-on turkey breasts
- 2 cloves garlic, grated or pasted
- 1 stick butter, softened
- 1/4 cup minced fresh herbs, such as parsley, chives, thyme and rosemary
- 1 tablespoon lemon juice
- Salt and black pepper
- CRANBERRY POMEGRANATE SAUCE:
- One bag fresh cranberries (12-ounces)
- 1 cup sugar
- Pinch salt
- 1 cinnamon stick
- 1 strip orange rind
- 1 pomegranate
- CREAMY GRAVY:
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- Salt and black pepper
- 1/3 cup heavy cream
- 1/4 cup freshly grated Parmigiano-Reggiano
- Steamed greens, for serving
For the roasted turkey breast: Pre-heat the oven to 350°F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.
For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.
Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
Cook’s Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350°F 20 to 25 minutes, then crisp up the skin under the broiler.
This recipe will result in leftovers for sandwiches.