Cumin Turkey Breast with Pomegranate Sauce…

August 1st, 2010

Doesn’t that look beautiful? Those piercing dark eyes… perfectly chiseled chin… yum… oh yes, this is a food blog… I’m afraid I have become a little obsessed with Mad Men… not just because Don Draper is a beautiful man (although he is a plus)… the show is brilliantly written and so subtle with its details… often you have to read between the lines to really understand the characters’ interactions and reactions…  If you have not already seen it… what are you waiting for?

In keeping with the Mad Men theme, I realized I was quite the 60s housewife when I roasted a turkey yesterday (now if only I were wearing one of Betty’s poofy dresses at the time…). This was part of our next round of Tasty (Kitchen) Tennis where we use pomegranate for dinner and dessert (stay tuned- post coming soon!). Aaron suggested a pomegranate sauce that is like cranberry sauce with turkey but he is a vegetarian. So, I ran with the idea and came up with Cumin Turkey Breast with a Pomegranate- Thyme Sauce… It was delicious and disappeared quickly… I should have gone with a whole turkey and not just the breast… I used the technique I learned from the Barefoot Contessa to put the butter mixture under the skin… so delicious!

Cumin Turkey Breast

3 tablespoons butter, softened
2 teaspoons cumin
1/2 teaspoon cayenne powder
2 garlic cloves, chopped
1 lemon, juiced
salt and pepper to taste
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.
5. Slice and enjoy!

Pomegranate- Thyme Sauce

1/2 onion, chopped
1 cup Pomegranate Juice
1/2 cup Pomegranate seeds (I used dried ones and they worked great)
1 tsp 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.

Disclaimer: POM sent me a case of pomegranate-blueberry juice that was the inspiration for this dish.

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