Sage Roasted Turkey with POM Butter and Manchego Cheese
- POM Butter
- Juice from 4 to 6 large pomegranates, or 2 cups of POM Wonderful 100% Pomegranate Juice
- 1/2 cup white wine
- 2 tablespoons shallots, minced
- 170 grams salted butter, cold, diced
- Fried Sage Leaves
- 12 fresh sage leaves
- 1 cup canola oil
- 1/4 teaspoon sea salt
- Turkey Breast
- 1kg turkey breast
- 170 grams thinly sliced manchego cheese
- 20 fresh sage leaves
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 2 tablespoons arils from 1 large pomegranate!!
To make the Turkey Breast:
Score 1 fresh pomegranate and place in a bowl of water, break open the pomegranate under water to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl.
Reserve 2 tablespoons of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use).
Preheat oven to 175°C and then gently butterfly fillet the turkey breast open so that it is 1/2 an inch to 3/4 inches thick.
Place the manchego cheese and fresh sage on one half of the open breast and begin to roll it up. Keeping it tight, use toothpicks to hold it together if needed.
Season lightly with salt and pepper. Lightly dust roulades in flour.
In a large sauté pan, heat olive oil and pan sautee the turkey roulades on all sides until golden brown. Transfer to preheated oven for 30 to 40 minutes until turkey is cooked through.
To make the POM Butter:
Pour fresh pomegranate juice in a small pot. Reduce the pomegranate juice and add white wine and minced shallots to 1/4 cup. Whisk in cold butter small bits at a time.
Fried Sage Leaves:
In a small saute pan, heat oil to 175°C and fry sage leaves until crisp (approximately 30 seconds). Season lightly with sea salt.
Slice the turkey into 8 equal portions, presenting 2 slices per plate with the POM butter, garnish with fried sage and fresh pomegranate arils.
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