2 turkey breasts, boneless
salt and black pepper to taste
1 cup of butter
oil for roasting
For the pomegranate puree:
1 1/2 cups of pomegranate seeds (250g) chopped coarsely
1/3 cup of sugar
3/4 cup of water
2 cups of beef broth
1 tablespoon of mustard
salt to taste
For the sweet potato puree:
2 kg of sweet potatoes, peeled and cubed
1 cup of water
salt to taste
2 turkey breasts, boneless
salt and black pepper to taste
1 cup of butter
oil for roasting
For the pomegranate puree:
1 1/2 cups of pomegranate seeds (250g) chopped coarsely
1/3 cup of sugar
3/4 cup of water
2 cups of beef broth
1 tablespoon of mustard
salt to taste
For the sweet potato puree:
2 kg of sweet potatoes, peeled and cubed
1 cup of water
salt to taste
Clean and wash the turkey breasts
Do not remove the skin
Gently lift the skin and make deep incisions into the meat
Season with salt and black pepper to taste
Spread 1/2 cup of butter under the skin of each breast
Lift the skin and tie the breasts with kitchen twine to maintain their shape
Place in a roasting pan
Drizzle with a little oil
Put it in the moderate oven (180°C) for about 2 1/2 hours or until golden brown and tender
While roasting, prepare the pomegranate puree:
Simmer the pomegranate seeds, sugar, and water over low heat, covered, until the pomegranate is soft
Remove from heat and blend in a blender with the beef broth and mustard
Return to heat to warm
Season with salt to taste
Make 2 servings for 10 people
Prepare the sweet potato puree:
Simmer the sweet potatoes with water until tender
Remove from heat, pass through a fine-mesh sieve or mash in a potato masher
Season with salt to taste
Serves 20 people
Serve the turkey with the pomegranate and sweet potato purees
The turkey serves 20 people.
