Festive, tart, and high in vitamin C, garnet-hued pomegranate juice reduces down to a thick and glossy glaze for this head-turning turkey breast. Whether you’re looking to dress up your weeknight dinner routine or scale down your Thanksgiving celebration, lean turkey breast is a great go-to option. Pick up pre-cubed butternut squash in your grocery store’s produce section; it’s a huge time saver.
How to Make It
Preheat oven to 400°F. Bring juice, honey, and vinegar to a boil in a small saucepan over high, stirring occasionally. Reduce heat to medium, and simmer until reduced to 1/2 cup, 12 to 15 minutes. Remove from heat. Stir in 1/2 teaspoon of the pepper.
Toss together squash, thyme, 2 tablespoons of the olive oil, and 1/2 teaspoon each of the salt and pepper on a baking sheet; spread in an even layer. Roast until caramelized and tender, about 20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in a large ovenproof skillet over medium. Sprinkle turkey with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place turkey, skin side down, in skillet. Cook until golden brown, 8 to 10 minutes. Turn turkey breast, and transfer skillet to oven. Roast at 400°F for 10 minutes. Brush turkey with 2 tablespoons of the pomegranate mixture, and continue to roast until a thermometer inserted in thickest portion of turkey registers 160°F, 10 to 15 minutes, brushing turkey every 2 minutes with pomegranate mixture. Remove from oven, and let stand 10 minutes.
Transfer squash to a platter. Slice turkey across the grain, and place on platter with squash. Serve with remaining pomegranate glaze. Sprinkle with pomegranate arils and parsley
ow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week aHnd 2-5 lbs every week after. Visit us dietaefectiva.net to learn more about our program.
CookL: CG