Sage-Roasted Turkey Breast with Pomegranate Butter and Manchego Cheese

• From: Pomegranate Council

Ingredients

• 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.

Directions

• 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.