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Sliced Chipotle Turkey Breast With Pomegranate Cranberry Relish and Polenta (Rachael Ray) Recipe

Sliced Chipotle Turkey Breast With Pomegranate Cranberry Relish and Polenta (Rachael Ray) Recipe

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Sliced Chipotle Turkey Breast With Pomegranate Cranberry Relish and Polenta (Rachael Ray)

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Ingredients:

Serving

1 full or 2 split skin-on boneless turkey breasts
1 stick butter, softened
2 tbsp honey
2 tbsp pureed chipotle peppers in adobo sauce
kosher salt and freshly ground black pepper
1 12- oz bag fresh cranberries
1 cup sugar
1 cinnamon stick
1 strip orange rind
1 pomegranate
1 jalapeno, seeded and finely chopped
1/2 red onion , finely chopped 2 cups chicken stock , plus 1 cup if reheating for a make-ahead meal
1 cup milk
1 cup quick-cooking polenta
1 cup grated manchego cheese

Directions:

Preheat the oven to 350 degrees F.
Place the turkey on a baking rack over a baking sheet. Combine 6 tablespoons of the butter with 1 tablespoon of the honey and the chipotle puree, and slather over the turkey breast, sprinkling liberally with salt and black pepper. Roast the turkey, 1 hour 15 minutes.
Meanwhile, place the cranberries in a pot with the sugar, a pinch salt, the cinnamon, orange peel and 1 cup water. Bring to a boil and cook until all the berries pop and the sauce thickens, 15 minutes. Let cool. Peel the pomegranate in a bowl of water and separate and drain the seeds. Stir the pomegranate seeds, jalapenos and onions into the sauce.
Bring the stock and milk to a boil, and then whisk in the polenta until it thickens. Stir in the remaining butter, some salt and black pepper, the remaining honey and the cheese. Serve the sliced turkey with the cranberry-pomegranate relish, chilled or at room temperature, with the polenta alongside.
Cook's Note: For a make-ahead meal, cool the roasted turkey and store. To reheat, place the turkey in a low baking dish with 1 cup chicken stock and loosely cover with foil. Reheat at 350 degrees F, 20 to 25 minutes, and then crisp up the skin under the broiler.
Leftover turkey can be used for other recipes, such as Mexican Chorizo and Turkey Chili.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1739.39 Kcal (7282 kJ)
Calories from fat	768.09 Kcal
		% Daily Value*
Total Fat	85.34g	131%
Cholesterol	493.15mg	164%
Sodium	832.72mg	35%
Potassium	2068.96mg	44%
Total Carbs	92.73g	31%
Sugars	59.53g	238%
Dietary Fiber	10.91g	44%
Protein	145.62g	291%
Vitamin C	42.5mg	71%
Vitamin A	1.5mg	49%
Iron	5.9mg	33%
Calcium	855.7mg	86%

Amount Per 100 g
Calories	164.93 Kcal (691 kJ)
Calories from fat	72.83 Kcal
		% Daily Value*
Total Fat	8.09g	131%
Cholesterol	46.76mg	164%
Sodium	78.96mg	35%
Potassium	196.18mg	44%
Total Carbs	8.79g	31%
Sugars	5.64g	238%
Dietary Fiber	1.03g	44%
Protein	13.81g	291%
Vitamin C	4mg	71%
Vitamin A	0.1mg	49%
Iron	0.6mg	33%
Calcium	81.1mg	86%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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