Roasted Turkey Breast With Creamy Gravy And Cranberry Pomegranate Sauce Food

ROAST TURKEY WITH POMEGRANATE GRAVY

Steps:

• Roast turkey:
• Put oven rack in lower third of oven and preheat oven to 350°F.
• Rinse turkey inside and out and pat dry. Working from neck (small) cavity, run your fingers between skin and meat to loosen skin from breast, legs, and thighs, being careful not to tear skin. Rub softened butter between skin and flesh, then sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewer and fold wing tips under breast. Stuff large cavity with onion and thyme sprigs and tie drumsticks together with kitchen string. Brush skin all over with some melted butter.
• Put turkey on rack in a large flameproof roasting pan and roast, basting with some melted butter and/or pan juices every 20 minutes (if turkey is browning too fast, cover loosely with foil), until thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 2 1/2 to 3 1/2 hours.
• Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter (do not clean roasting pan) and let stand, loosely covered, 30 minutes (temperature of thigh meat will rise to 180°F).
• Make gravy while turkey stands:
• Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add 1/2 cup pomegranate juice (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
• Pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off fat and reserve 1/4 cup of it. Add enough turkey stock to pan juices to total 3 1/2 cups liquid. Straddle roasting pan across 2 burners, then add water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through fine-mesh sieve into glass measure with stock.
• Whisk together reserved fat and flour in a 3-quart heavy saucepan and cook roux over moderately low heat, whisking, until pale golden, 7 to 10 minutes. Add hot stock mixture in a stream, whisking constantly to prevent lumps. Bring to a boil, whisking, and add pomegranate syrup, then reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in any turkey juices accumulated on platter and simmer gravy 1 minute. Season with salt and pepper and stir in remaining tablespoon pomegranate juice.
• Remove string and skewer from turkey and discard onion and thyme from cavity. Serve turkey with gravy on the side.

ROAST TURKEY BREAST WITH GRAVY

Steps:

• Preheat the oven to 325 degrees F.
• Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the turkey breast-side up in the pan. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 160 degrees F, 2 to 2 1/2 hours.
• Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees F as it rests.)
• Pour any pan drippings into a fat separator or small bowl. Reserve 3 tablespoons of the fat; discard the rest or the fat. Add the pan juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
• Carve the breast and serve with the gravy.

SLOW-COOKER TURKEY BREAST WITH CRANBERRY GRAVY

Steps:

• Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°). Remove turkey and keep warm., Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry sauce.

SLICED CHIPOTLE TURKEY BREAST WITH POMEGRANATE CRANBERRY RELISH AND POLENTA

Steps:

• Preheat the oven to 350 degrees F.
• Place the turkey on a baking rack over a baking sheet. Combine 6 tablespoons of the butter with 1 tablespoon of the honey and the chipotle puree, and slather over the turkey breast, sprinkling liberally with salt and black pepper. Roast the turkey, 1 hour 15 minutes.
• Meanwhile, place the cranberries in a pot with the sugar, a pinch salt, the cinnamon, orange peel and 1 cup water. Bring to a boil and cook until all the berries pop and the sauce thickens, 15 minutes. Let cool. Peel the pomegranate in a bowl of water and separate and drain the seeds. Stir the pomegranate seeds, jalapenos and onions into the sauce.
• Bring the stock and milk to a boil, and then whisk in the polenta until it thickens. Stir in the remaining butter, some salt and black pepper, the remaining honey and the cheese. Serve the sliced turkey with the cranberry-pomegranate relish, chilled or at room temperature, with the polenta alongside.
• Cook's Note: For a make-ahead meal, cool the roasted turkey and store. To reheat, place the turkey in a low baking dish with 1 cup chicken stock and loosely cover with foil. Reheat at 350 degrees F, 20 to 25 minutes, and then crisp up the skin under the broiler.
• Leftover turkey can be used for other recipes, such as Mexican Chorizo and Turkey Chili.

TURKEY BREAST WITH CRANBERRY GRAVY IN A CROCK POT

Steps:

• 1. Spray crock pot well with cooking spray, and put the onions in the bottom. Put the turkey breast on top of the onions.
• 2. In a medium bowl combine all remaining ingredients, blending together to a nice thick sauce. Pour over turkey breast.
• 3. Cover and cook on low for 7 to 9 hours, time depends on your crock pot. For the gravy: After removing turkey breast , skim off any grease; if too thin bring sauce in pot to a boil and add orange zest and a bit of corn starch mixed with a little water and cook to desired thickness.

TURKEY BREAST WITH CRANBERRY ONION GRAVY

Steps:

• Remove& discard skin.
• Place turkey in 4 quart crock pot (slow cooker).
• Sprinkle with garlic powder& Mrs.
• Dash.
• In a small bowl combine cranberry sauce,soup mix and mustard.
• Blend well.
• Pour over turkey.
• Cover& cook on low 8-10 hrs or until meat thermometer reaches 165-170 degrees in the thickest part.
• Remove turkey from crock pot.
• Cover& keep warm.
• Place a fine strainer over a medium sauce pan.
• Pour liquid from crock pot through the strainer into sauce pan.
• In a small bowl blend until smooth the water& cornstarch.
• Add to strained liquid.
• Bring to a boil over medium heat, stirring constantly boil 1 minute or until thickened.
• Slice turkey.
• Serve with gravey on the side.
• Serves 8.