Sliced Chipotle Turkey Breast With Pomegranate Cranberry Relish And Polenta
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Place the turkey on a baking rack over a baking sheet
3
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
4
Roast the turkey, 1 hour 15 minutes
5
Meanwhile, place the cranberries in a pot with the sugar, a pinch salt, the cinnamon, orange peel and 1 cup water
6
Bring to a boil and cook until all the berries pop and the sauce thickens, 15 minutes
7
Let cool
8
Peel the pomegranate in a bowl of water and separate and drain the seeds
9
Stir the pomegranate seeds, jalapenos and onions into the sauce
10
Bring the stock and milk to a boil, and then whisk in the polenta until it thickens
11
Stir in the remaining butter, some salt and black pepper, the remaining honey and the cheese
12
Serve the sliced turkey with the cranberry-pomegranate relish, chilled or at room temperature, with the polenta alongside
13
Cook's Note: For a make-ahead meal, cool the roasted turkey and store
14
To reheat, place the turkey in a low baking dish with 1 cup chicken stock and loosely cover with foil
15
Reheat at 350 degrees F, 20 to 25 minutes, and then crisp up the skin under the broiler
16
Leftover turkey can be used for other recipes, such as Mexican Chorizo and Turkey Chili