Pomegranate Turkey with Roasted Vegetables

Total Time:
40 min
15 min
25 min

4 servings

  • 1 bunch scallions, cut into 2-inch pieces
  • 1 clove garlic
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup fresh herbs (such as dill, cilantro and/or tarragon)
  • 1/4 cup chopped walnuts
  • 2 tablespoons pomegranate vinegar or red wine vinegar
  • Kosher salt and freshly ground pepper
  • 1 1 3/4 -pound skin-on, boneless turkey breast
  • 12 ounces baby red-skinned potatoes, halved
  • 3 carrots, halved lengthwise and cut into 1-inch pieces
  • 1 Japanese eggplant, halved lengthwise and cut into 1/2-inch pieces
  • Pomegranate seeds, for topping
  • Preheat the oven to 425 degrees F. Combine 2 scallion pieces, the garlic, 1/3 cup olive oil, 1/4 cup water, the herbs, walnuts, 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a blender; puree until smooth. Rub 3 tablespoons of the mixture all over the turkey, loosening the skin and rubbing some underneath. Set the rest aside.

  • Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey, skin-side down, and cook until the skin is golden and slightly crisp, about 3 minutes. Flip the turkey and arrange the potatoes, carrots, eggplant and the remaining scallions around it. Cook until the turkey and vegetables start browning, about 2 minutes. Add 1/2 cup water and the remaining 1 tablespoon vinegar.

  • Transfer the skillet to the oven. Roast until the vegetables are tender and a thermometer inserted into the center of the turkey registers 165 degrees F, 20 minutes. Slice the turkey; serve with the vegetables and the remaining scallion-herb sauce. Top with pomegranate seeds.

  • Photograph by Justin Walker

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