2 whole Canadian Turkey Breasts, bone-in (approximately 3 kg / 6.6 lbs.)
2 cups (500 mL) plain, low fat Yogurt
1/4 cup (60 mL) chopped, fresh Dill
1/3 cup (75 mL) chopped fresh Italian Parsley
1 Tbsp (15 mL) cracked black Peppercorns
3 medium cloves Garlic, chopped
1 tsp (5 mL) finely grated Lemon zest
1/2 tsp (2 mL) Salt
Blushing Pomegranate Sauce:
1 cup (250 mL) pure, unsweetened Pomegranate Juice
2 Tbsp (25 mL) Dijon Mustard
1 Tbsp (15 mL) unsalted Butter
1 cup (250 mL) Vegetable Stock
2 Tbsp (25 mL) low fat Yogurt
Salt and Pepper
1 cup (250 mL) Pomegranate Seeds
1/2 cup (125 mL) chopped fresh Mint
In a large zip lock bag, combine yogurt, lemon zest, garlic and all of the herbs and spices. Add turkey breasts and seal the bag. Massage and coat the turkey breasts with the yogurt mixture and refrigerate overnight, or for no less than 2 hours.
Preheat oven to 350ºF (175ºC) with rack positioned in the centre of the oven.
Remove the turkey breasts from the marinade and place skin-side up on a broiler pan or a rack set inside a rimmed baking sheet.
Roast uncovered for 35-45 minutes.
Transfer the turkey breasts to a carving board and loosely tent with foil. Reserve pan juice and drippings.
Warm pan drippings on medium heat and scrape the brown bits into the centre of the pan.
Add butter, Dijon mustard, salt and pepper, then deglaze with pomegranate juice.
Add stock and simmer for 10-15 minutes.
Whisk in yogurt to taste.
Adjust seasoning with salt and pepper, if necessary.
Slice turkey breast, drizzle with Blushing Pomegranate sauce and garnish with fresh pomegranate seeds and chopped fresh mint.
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