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Roasted Turkey Breast with Purple Potatoes & Pomegranate Gastrique

Category

Main-course

Cuisine

American

Recipe Level

Beginner

Servings

6

Views

1439

Recipe Procedure

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

Boneless Turkey Breast

Olive Oil

Pumpkin Seeds

Purple Potatoes

Fresh Thyme

Butter

Sugar

White Wine Vinegar

Pomegranate Juice

Chicken Stock

Pomegranate Seeds

Frisee

See Recipe Procedure

Tags

The Original Dish's
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