For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice
. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter
for the gravy. Roast
the turkey 45 minutes.
For the cranberry
pomegranate sauce: Meanwhile, place the cranberries
in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel
in a bowl of water, separating the seeds, and drain
. Add the pomegranate seeds into the sauce.
For the creamy gravy: Right before serving the turkey, melt
the remaining garlic-herb butter over medium heat in a saucepan
. Whisk in the flour, followed by the stock, to thicken. Whisk
in the Worcestershire and season with salt and pepper. Stir in the cream and cheese
, and keep warm until ready to serve.
Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens
on the side.
Cook's Note: If the turkey
is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish
with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp
up the skin under the broiler.
This recipe will result in leftovers for sandwiches.