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Sage-Roasted Turkey Breast with Pomegranate Butter and Manchego Cheese: Main Image

Quick Facts

Nutrition Facts

Calories 732
  Calories from Fat 535 (73%)
(93%)Total Fat 60g
(71%)Saturated Fat 14g
Polyunsaturated Fat 10g
Monounsaturated Fat 26g
(27%)Cholesterol 82mg
(52%)Sodium 1250mg
(8%)Potassium 294mg
Total Carbohydrate 32g
(10%)Dietary Fiber 3g
Sugars 10g
Sugar Alcohols 0g
(29%)Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Sage-Roasted Turkey Breast with Pomegranate Butter and Manchego Cheese


  • Pomegranate Butter2 cups pomegranate juice

  • 1/2 cup white wine

  • 2 Tbs shallots, minced

  • 1 1/2 stick salted butter, cold and diced

  • Fried Sage Leaves1 cup canola oil

  • 12 fresh sage leaves

  • 1/4 tsp sea salt

  • Turkey Breast2 lbs turkey breast

  • 6 oz Manchego cheese, thinly sliced

  • 20 fresh sage leaves

  • 1 Tbs salt

  • 1/2 tsp black pepper

  • 1/2 cup all-purpose flour

  • 4 Tbs olive oil

  • 2 Tbs pomegranate seeds (garnish)

Sliced roulades of turkey, fried sage leaves, and Manchego cheese—a pretty and tasty main dish. Serve with a mixed greens salad.


  • Pomegranate ButterIn a small pot, reduce the pomegranate juice, white wine, and minced shallots to 1/4 cup. Whisk in cold butter, small pieces at a time.
  • Fried Sage LeavesIn a small sauté pan, heat oil to 325°F. Fry 12 sage leaves until crisp (approximately 30 seconds). Season lightly with sea salt; set aside.
  • Turkey BreastPreheat 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 leaves 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 pre-heated oven for 30 to 40 minutes until the turkey is cooked through.
  • Slice them into equal portions and serve drizzled with the pomegranate butter. Garnish with fried sage and fresh pomegranate seeds.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.