Pomegranate & Black Pepper Turkey Breast

Turn turkey breast upside down and remove the bone. Start by sliding your knife just under the bone and tracing it with your knife around the perimeter before cutting deeper to carve out the entire bone.

The brine process will produce a dark purple turkey breast. It may seem jarring at first but the finishing glaze at the end will combine with this color for a look and taste that your diners are sure to love! Place the turkey breast in a small sized casserole dish (or similar dish/bowl that will ensure the turkey breast is submerged) with 2 roughly chopped shallots and 2 sprigs of rosemary. Toast 1/4 cup of peppercorns at the bottom of a small, dry saucepot over medium heat for 3-5 minutes. Then add 32 oz. pomegranate juice, 2 Tbsp. salt and 2 Tbsp. sugar, and turn heat to high. Stir well as it approached boiling to dissolve salt and sugar. Once dissolved, remove pot from heat and allow to cool for 10 minutes.

Pour your brine solution into the dish with the turkey breast, chopped shallots, and rosemary. Make sure the turkey breast is fully submerged (if you need to add a little water to accomplish this, that's ok). Cover and refrigerate for at least 2 hours but overnight if possible.

In Sous Vide Mode, preheat the Oven to 140° with 100% steam.

The first time I developed this recipe, I looked at the turkey breast post-brine and thought "what have I done"?! If you're thinking that at this point, you're doing it right! Remove the turkey from the brine and place on the Perforated Pan.

Place the turkey breast on the middle (3rd) rack position and place the solid pan in a lower position in the Oven to catch any drippings. Cook your turkey breast in the preheated oven (Sous Vide Mode, 140°, 100% steam) for 3 hours.

When there is about 10 minutes left in the cook (or if you forgot and the cook is now over, just leave it in for 10 more minutes - gotta love Sous Vide Mode!) combine 32 oz. pomegranate juice, 2 tbsp. soy sauce, and 1 tsp. cayenne in a sauce pan. Turn heat to high and boil for 10-15 minutes until majority of liquid has reduced and is just starting to become thick. Reduce heat to low.

Remove the Turkey breast from the oven and using a cooking brush, apply the glaze to the entire top surface of the turkey (you can do this right away, the turkey breast does not need to cool). If the glaze is not yet thickened and syrupy, place back on high heat and stir frequently for another minute or two until it reaches the proper consistency. If it is too thick when you go to glaze, just add a little more juice (or water) and stir on medium heat until it loosens up to the preferred consistency for glazing.

Plate & garnish as desired! I like garnishing with a little fresh pomegranate, a few microgreens and a couple sprigs of rosemary as pictured. No matter how you present it, the sweet heat of this unique take on turkey will keep them wanting seconds!