Pomegranate-Glazed Roasted Turkey Breast

This Pomegranate-Glazed Roasted Turkey Breast is tender, juicy, and bursting with bright holiday flavor. A sweet-tart glaze of pomegranate molasses, maple syrup, and ginger caramelizes beautifully over the golden-roasted turkey for an elegant and festive centerpiece.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Turkey Breast

6 sprigs fresh rosemary, plus additional for garnish

6 sprigs fresh thyme

1 (5- to 6-pound) bone-in turkey breast, thawed

2 tablespoons salted butter, melted

1 teaspoon coarse kosher salt

1 teaspoon coarsely ground black pepper

Fresh whole pomegranate and pomegranate arils, for garnish

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Pomegranate Glaze

½ cup pomegranate molasses

¼ cup 100% pomegranate juice

2 tablespoons pure maple syrup

1 (1-inch) piece gingerroot, peeled and grated (about 1 tablespoon)

½ teaspoon ground allspice

¼ teaspoon ground coriander

Directions

For turkey breast, place oven rack in lower third of oven; preheat oven to 425°F. Spray a 3-quart baking dish with nonstick cooking spray. Place 6 rosemary sprigs and thyme sprigs in bottom of prepared baking dish; set aside.
Pat turkey cavity and skin very dry with paper towels. Place turkey breast in prepared baking dish. Brush outside of turkey with melted butter and sprinkle with salt and pepper. Roast, uncovered, for 30 minutes.
Meanwhile for glaze, in a small saucepan, whisk together pomegranate molasses, pomegranate juice, maple syrup, gingerroot, allspice, and coriander. Simmer, uncovered, over medium heat for 10 to 12 minutes or until reduced to about ¾ cup and slightly thickened.
Reduce oven temperature to 375°F. Remove turkey from oven and brush with ¼ cup of the glaze. Return turkey to oven; roast for 30 minutes more. Brush turkey with an additional ¼ cup glaze. Loosely cover with foil to prevent overbrowning; roast for 45 to 60 minutes more or until internal temperature reaches 165°F in the thickest part of the breast, brushing every 15 minutes with remaining glaze. Remove from oven; let stand, uncovered, for 10 to 15 minutes.
To serve, carve and slice turkey breast. Place slices on a serving platter. Garnish with whole pomegranate, broken into pieces; pomegranate arils; and additional rosemary sprigs, if desired.
To serve, carve and slice turkey breast. Place slices on a serving platter. Garnish with whole pomegranate, broken into pieces; pomegranate arils; and additional rosemary sprigs, if desired.