About Recipe

To go with the turkey breast, I found some beautiful purple potatoes that I just had to buy. I roast these with fresh herbs and finish them at the end in a sauté pan, just to crisp them even more. I use all of the turkey pan drippings (the best part) to coat the potatoes. Some toasted pumpkin seeds add a festive, nutty touch, and a little butter gives them a glossy finish. These potatoes are piled high on top of the mouthwatering slices of turkey. The dish is finished with a pomegranate gastrique, which adds tons of flavor and gorgeous color. I start by caramelizing sugar just until it is a light, golden brown. I deglaze the pan with white wine vinegar before adding pomegranate juice (any store-bought juice will work well). After this boils, I add chicken stock and bring the entire mixture back to a boil. Then, I let this cook until it has reduced down into a thick, syrupy consistency. A touch of butter at the end is all it needs to turn into a rich, decadent sauce for the roasted turkey. I sprinkle some pomegranate seeds around the dish as a garnish, so everyone knows exactly what is in the sauce!

Ingredients