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1
Preheat the oven to 350 degrees F.
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2
Place the turkey on a baking rack over a baking sheet.
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3
Combine 6 tablespoons of the butter with 1 tablespoon of the honey and the chipotle puree, and slather over the turkey breast, sprinkling liberally with salt and black pepper.
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4
Roast the turkey, 1 hour 15 minutes.
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5
Meanwhile, place the cranberries in a pot with the sugar, a pinch salt, the cinnamon, orange peel and 1 cup water.
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6
Bring to a boil and cook until all the berries pop and the sauce thickens, 15 minutes.
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7
Let cool.
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8
Peel the pomegranate in a bowl of water and separate and drain the seeds.
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9
Stir the pomegranate seeds, jalapenos and onions into the sauce.
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10
Bring the stock and milk to a boil, and then whisk in the polenta until it thickens.
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11
Stir in the remaining butter, some salt and black pepper, the remaining honey and the cheese.
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12
Serve the sliced turkey with the cranberry-pomegranate relish, chilled or at room temperature, with the polenta alongside.
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13
Cook's Note: For a make-ahead meal, cool the roasted turkey and store.
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14
To reheat, place the turkey in a low baking dish with 1 cup chicken stock and loosely cover with foil.
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15
Reheat at 350 degrees F, 20 to 25 minutes, and then crisp up the skin under the broiler.
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16
Leftover turkey can be used for other recipes, such as Mexican Chorizo and Turkey Chili.
