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
the pomegranate 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
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.