11 November 2007

pomegranate-glazed grilled turkey breast

As a departure from some the more traditional Thanksgiving flavors, this is a great Middle-Eastern inspired option using skinless, boneless turkey cutlets- which takes the work out of cooking a whole bird! I really love pomegranate molasses-- a syrupy, tangy, and sweet concentration of pomegranate juice- adds a nice and unexpected flavor dimension in to so many foods. I found pairing it with turkey, to create a delightful and new main dish for Thanksgiving a tasty change-- and by grilling, you save on time! This is a really great option for a smaller crowd. However, you could use this marinade and glaze on a bone-in breast, leg, whole turkey or chicken!

Recipe: Pomegranate-Glazed Grilled Turkey Breast
Serves 4
1 c pomegranate molasses*
1/4 c orange juice (from about 1/2 an orange)
1/2 c extra virgin olive oil (optional)
1 T ground coriander
2 t ground cumin
1 t dried thyme
1/2 t red pepper flakes (optional)
1 T sea salt
2 cloves of garlic, crushed
zest of 1 orange

4 turkey breast cutlets

4 sprigs of mint, optional for garnish

1. Combine all of the marinade ingredients together in a bowl until well mixed. Take 3/4 cup of the marinade and set aside-- this will be your sauce for your cooked turkey!
2. In a shallow dish or large zip-top bag, combine the turkey breasts and the marinade, turning to coat. Refrigerate overnight, or for at least 6 hours.
3. Once you're ready to cook the turkey, prepare an outdoor or stovetop grill pan. Once it is searing hot, lightly grease the grates with olive oil or cooking spray. Grill the turkey about 5-7 minutes on both sides, turning once only, until just cooked and the juices run clear (no pink!).
4. Remove to a platter or individual plates. Garnish with mint and serve with well combined reserved marinade.

*You can find pomegranate molasses in Middle Eastern or Indian food stores, gourmet and natural groceries, or alternatively, you could make your own by reducing a 24-32 oz bottle of pomegranate juice.
Directions: pour the pomegranate juice into a small pot over medium-high heat. Heat until it begins to boil, turn heat to medium low and allow it to simmer for about 15-20 minutes, until it thickly coats a spoon, but be very careful no to burn it. Remove from heat immediately. It will continue to thicken as it cools.

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