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1
For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet.
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2
Combine the garlic and softened butter with the herbs and lemon juice.
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3
Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy.
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4
Roast the turkey 45 minutes.
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5
For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water.
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6
Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes.
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7
Cool and remove the rind and cinnamon stick.
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8
Peel the pomegranate in a bowl of water, separating the seeds, and drain.
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9
Add the pomegranate seeds into the sauce.
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10
For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan.
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11
Whisk in the flour, followed by the stock, to thicken.
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12
Whisk in the Worcestershire and season with salt and pepper.
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13
Stir in the cream and cheese, and keep warm until ready to serve.
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14
Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
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15
Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating.
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16
Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil.
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17
Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.
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18
This recipe will result in leftovers for sandwiches.
