Sliced Chipotle Turkey Breast With Pomegranate Cranberry Relish and Polenta

Method:

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Place the turkey on a baking rack over a baking sheet.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Serve the sliced turkey with the cranberry-pomegranate relish, chilled or at room temperature, with the polenta alongside.

8. 8

   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.

9. 9

   Leftover turkey can be used for other recipes, such as Mexican Chorizo and Turkey Chili.

Adapted from Foodnetwork