Sage-Roasted Turkey Breast with POM Butter and Manchego Cheese
TIME TO TABLE: 45 MINUTES PREP, 1 HOUR 15 MINUTES COOKING
Makes 4 servings.
2 cups pomegranate juice
1/2 cup white wine
2 tablespoons shallots, minced
6 oz. salted butter, cold, diced
Fried Sage Leaves
2 tablespoons pomegranate arils
12 fresh sage leaves
1 cup canola oil
1/4 teaspoon sea salt
2 lbs. turkey breast
6 oz. thin sliced manchego cheese
20 fresh sage leaves
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
4 tablespoons olive oil
In a small pot, reduce the pomegranate juice, white wine and minced shallots to 1/4 cup. Whisk in cold butter, small bits at a time.
Fried Sage Leaves:
In a small sauté pan, heat oil to 325°F. Fry sage leaves until crisp (approximately 30 seconds). Season lightly with sea salt.
Preheat oven to 350° F. Gently butterfly fillet the turkey breast open so that it is 1/2" to 3/4" thick. Place the manchego cheese and fresh sage on one half of the open breast, then begin to roll it up, keeping it tight. Use toothpicks to hold it together, if needed. Season lightly with salt and pepper.
Lightly dust roulades in flour. In a large sauté pan, heat olive oil and pan sauté the turkey roulades on all sides until golden. Transfer them to the preheated oven for 30 to 40 minutes until the turkey is cooked through. Slice them into 8 equal portions, presenting 2 slices per plate with the POM butter. Garnish with fried sage and fresh pomegranate arils.
Nutrients per Serving (8 oz. turkey breast): 362 calories (161 calories from fat), 43g protein, 18g total fat (6g saturated), 4g carbohydrates, <1g dietary fiber, 134mg cholesterol, 2g total sugars, 24mcg vitamin A RE, 347mg sodium, 525mg potassium, <1mg vitamin C.