Rosh Hashanah pomegranate and orange glazed turkey breast joint - The Jewish Chronicle - The Jewish
This stunning roast makes use of budget-friendly turkey for a delicious main course that would also look gorgeous on a buffet table
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Ingredients
- Boneless turkey breast joint weighing 1.5 - 1.8kg (3 lb 5 oz – 4 lb)
- 15 ml (1 tbsp) olive oil
- 1tsp Maldon salt
- Freshly milled black pepper
- 5g (1 tsp) each of dried thyme, dried rosemary and dried parsley
- 125ml (1/2 cup) pomegranate juice
- 75ml (1/4 cup + 1 tbsp) orange juice
- 60ml (3 tbsp) honey
- 20ml (1 tbsp + 1 tsp) balsamic vinegar
- 20 ml (1 tbsp + 1 tsp) pomegranate molasses
- 15ml (1 tbsp) Dijon mustard Garnish:
- 50g (1/3 cup) pomegranate seeds
- Zest of a small orange
- Freshly chopped parsley or thyme
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