Pomegranate Turkey With Roasted Vegetables Recipe

Name: Pomegranate Turkey With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch scallions cut into 2-inch pieces; 1 clove garlic; 1/3 cup extra virgin olive oil; 1/2 cup fresh herbs such as dill, cilantro and/or tarragon; 1/4 cup chopped walnuts; 2 tablespoons pomegranate vinegar or red wine vinegar; freshly ground pepper; 1 3/4 pounds boneless turkey breast; 12 ounces red skinned potatoes baby, halved; 3 carrots halved lengthwise and cut into 1-inch pieces; 1 japanese eggplant halved lengthwise and cut into 1/2-inch pieces; pomegranate seeds for topping

Servings: persons

1 bunch scallions cut into 2-inch pieces
1 clove garlic
1/3 cup extra virgin olive oil
1/2 cup fresh herbs such as dill, cilantro and/or tarragon
1/4 cup chopped walnuts
2 tablespoons pomegranate vinegar or red wine vinegar
freshly ground pepper
1 3/4 pounds boneless turkey breast
12 ounces red skinned potatoes baby, halved
3 carrots halved lengthwise and cut into 1-inch pieces
1 japanese eggplant halved lengthwise and cut into 1/2-inch pieces
pomegranate seeds for topping

1
Preheat the oven to 425 degrees F. Combine 2 scallion pieces, the garlic, 1/3 cup olive oil, 1/4 cup water, the herbs, walnuts, 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender; puree until smooth. Rub 3 tablespoons of the mixture all over the turkey, loosening the skin and rubbing some underneath. Set the rest aside.
2
Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey, skin-side down, and cook until the skin is golden and slightly crisp, about 3 minutes. Flip the turkey and arrange the potatoes, carrots, eggplant and the remaining scallions around it. Cook until the turkey and vegetables start browning, about 2 minutes. Add 1/2 cup water and the remaining 1 tablespoon vinegar.
3
Transfer the skillet to the oven. Roast until the vegetables are tender and a thermometer inserted into the center of the turkey registers 165 degrees F, 20 minutes. Slice the turkey; serve with the vegetables and the remaining scallion-herb sauce. Top with pomegranate seeds.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bunch scallions cut into 2-inch pieces, 1 clove garlic, 1/3 cup extra virgin olive oil, 1/2 cup fresh herbs such as dill, cilantro and/or tarragon, and more.

Yes, Pomegranate Turkey With Roasted Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pomegranate Turkey With Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions