Turkey Breast with Pomegranate Glaze If you're strictly a white meat person, or a whole turkey is just too much food for you, a fresh turkey breast or breast half is a good alternative, for Thanksgiving or any other time. Makes 4 - 6 servings.
	Ingredients: 2 large pomegranates Kosher salt and freshly ground black pepper to taste 1/2 cup dry red wine 1/2 cup Chicken stock or turkey stock Rock salt (optional) 1 teaspoon arrowroot or 3/4 teaspoon cornstarch 3 to 3 1/2-pound turkey breast half
	Instructions: 1. Roll pomegranates on a hard, level surface pressing down on them with the heel of your hand to loosen the seeds. Don't press too hard or the pomegranates will burst. Cut pomegranates in half and squeeze each half over a strainer into a bowl. Press seeds to extract juice. You should have 3/4 to 1cup liquid. Reserve 1/4 cup seeds. 2. Preheat oven to 500°F. Combine half the pomegranate juice with red wine and stock in a saucepan. Over medium heat, reduce by half, about 10 minutes. Remove from heat and set aside. 3. Loosen skin of turkey breast. Season flesh with salt and pepper. Brush flesh under skin with some of the remaining pomegranate juice (not the sauce). Put breast on a 1/2-inch layer of rock salt (or on a rack) in a roasting pan. Cook in the oven, basting a few more times with pomegranate juice, for about 50 to 55 minutes, or until the internal temperature reads 165°F. 4. Remove turkey and cover with foil for 10 minutes. Put sauce over medium heat and whisk in arrowroot. Season with salt and pepper and cook a few minutes until smooth and lightly thicken. 5. Remove skin from turkey slice, and serve with pomegranate sauce. Sprinkle with reserved pomegranate seeds. Cooking Tip The best way to get even slices from a turkey breast (and this can be used when you're dealing with a whole turkey) is to first remove the breast meat in one piece from the bone, beginning at the breast bone. Then, with the boneless breast on a cutting board, cut thin slices on the diagonal.

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