Roasted turkey breast with creamy gravy and cranberry-pomegranate sauce

Ingredients:

To roast turkey breast:

• 1 whole or 2 halves turkey breasts boneless with skin
• 2 crushed cloves of garlic
• 120 g softened butter
• 1/4 cup chopped fresh herbs such as parsley, chives, thyme, and rosemary
• 1 tbsp lemon juice
• Salt and black pepper

For the cranberry-pomegranate sauce:

• 350 g fresh cranberries
• 1 cup of sugar
• A pinch of salt
• 1 cinnamon stick
• Zest of one orange, peeled into strips
• 1 pomegranate

For the creamy gravy:

• 2 tbsp. flour
• 1.5 cups chicken broth
• 1 tbsp Worcestershire sauce
• Salt and black pepper
• 1/3 cup heavy cream
• 1/4 tbsp. grated parmesan
• Steamed vegetables as a side dish

Preparation:

1. To roast turkey breasts: Preheat the oven to 180C (350F). Place the turkey on a rack placed on a baking sheet. Mix the garlic and softened butter with herbs and lemon juice. Spread about 5 tablespoons of the herb-garlic butter generously over the turkey breast and season generously with salt and pepper, reserving the remaining butter for gravy. Bake the turkey for 45 minutes.
2. To make cranberry pomegranate sauce: While the breasts are cooking, place the cranberries in a medium saucepan, add the sugar, salt, cinnamon stick, orange zest, and 1 cup of water. Bring to a boil and simmer for about 15 minutes, until the berries burst and the sauce thickens. Cool and remove the zest and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds. Drain. Add the pomegranate seeds to the sauce.
3. Prepare the creamy gravy: Just before serving the turkey, melt the remaining butter with the garlic and herbs in a saucepan over medium heat. Stir in the flour, add the broth, and simmer until thickened. Add the Worcestershire sauce and season with salt and pepper. Stir in the cream and cheese, and keep the sauce warm until serving.
4. Slice the baked turkey breast and serve with room temperature sauce and warm gravy, and steamed vegetables as a side dish.
   
   Culinary advice: If you're cooking the turkey ahead of time, you'll need an extra cup of broth to reheat it. Place the turkey in a shallow dish, pour in 1 cup of broth, and cover with foil. Reheat at 180C (350F) for 20-25 minutes, then brown under the grill.
   
   Leftovers from this dish can be used to make sandwiches.