Pomegranate-Chipotle Glazed Turkey Breast
Ingredients:
- 1 bone-in turkey breast (3-4 lbs)
- 2 tbsp butter
- Salt and pepper to taste
- 1 cup pomegranate juice
- 3/4 cup brown sugar
- 2 tbsp balsamic vinegar
- 1 tbsp orange zest
- 1 tsp fresh rosemary, chopped
- Half gallon apple cider
- 8 cloves of garlic
- 2 tbsp adobo chipotle pepper sauce
- 1 orange
- 1 lemon
- 4 bay leaves
- 4 sprigs thyme
- 4 sprigs rosemary
Instructions:
- Brine. Combine half gallon water and half gallon of apple cider, 1 cups coarse kosher salt or coarse sea salt, half cup brown sugar, 8 cloves of chopped garlic, 1 orange, juiced and halved, 1 lemon, juiced and halved, 4 bay leaves, 4 sprigs rosemary, and 4 sprigs thyme. Bring mixture to a boil and then lower to simmer for 10 minutes. Remove from heat and allow mixture to cool. Once the mixture has completely cooled, submerge the turkey breast. Allow to brine for 1 hour per pound of turkey.
- Prep. Preheat the oven to 375°F. Remove turkey from the brine and pat dry. Smear the skin with butter, and salt and pepper to taste. Place turkey on a roasting pan.
- Glaze. Mix 1 cup pomegranate juice, ¼ cup brown sugar, 2 tbls balsamic vinegar, 2 tbsp adobo chipotle pepper sauce, orange zest, and chopped rosemary. Bring glaze to a simmer until sugar is fully dissolved and glaze thickens. Glaze the turkey breast.
- Roast. Pop the turkey breast in the oven and cook for about 20 minutes per pound. Brush the glaze on the turkey every 30 minutes while it cooks. This will give it that yummy pomegranate-chipotle flavor.
- Slice. Keep cooking until the turkey reaches 165°F inside. Use a meat thermometer to check. Once it’s done, take it out and let it rest for 10-15 minutes, drizzle the remaining pomegranate glaze on top. Slice and serve!
