Autumn stuffed turkey breast with pomegranate glaze - Fox 2 News Headlines

Autumn stuffed turkey breast with pomegranate glaze

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Brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 Tbsp. black peppercorns
1 1/2 tsp. allspice berries
1 1/2 tsp. chopped candied ginger
1 gallon water
1 whole Turkey Breast

Stuffing:
3 Tbsp. unsalted butter
1 onion diced
1 cup (thin sliced fresh fennel)
3 stalks (diced celery)
1 cup chicken stock
½ cup apple cider
½ cup diced apricots
½ cup dried cherries or cranberries
½ cup chopped walnuts
2 heaping cups day old bread, egg bread or wheat
3 Tbsp. fresh chopped sage
Salt and pepper to taste
 
Vegetable Rack:
2 carrots
3 celery stalks
 
Pomegranate Glaze:
2 shallots
1 Tbsp. olive oil
1 cup chicken stock
1 cup pure Pom juice
2 Tbsp. arrowroot
4 Tbsp. orange juice
2 whole Pomegranates (cleaned)
Zest of 1 orange
 
Brining:
1. Combine all ingredients. Add turkey breast and brine overnight. If necessary place a weight on the turkey to keep it submerged.

Pomegranate Glaze:
1. Sauté shallots in olive oil until golden add chicken stock and Pom juice; reduce by half over high heat.

2. Dissolve arrowroot in orange juice and whisk into stock/Pom juice. Add 3/4 of the pomegranate seeds and continue to simmer on low for five minutes

3. Reheat any leftover glaze to a simmer and garnish with remaining Pomegranate seeds. Serve on the side.
 
Turkey:

1. Melt butter and sauté onions, fennel and celery. Add stock, cider and dried fruits; simmer until warm.
 
2. Add remaining ingredients and season with salt and pepper.

3. Slice a pocket into turkey breast half and stuff with half the stuffing. Repeat with other breast half.

4. Place breast halves on vegetable rack. Glaze turkey generously with pom glaze and baste occasional during baking, If turkey browns too quickly tent with foil.

5. Roast 45-60 minutes. *Time may very depending on size of breast.

6. General rules of thumb cook poultry to an internal temperature of 165 degrees.
 
Yield: Serves 10-12

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