Ingredients
Equipment
Method
- Mix together kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cinnamon, and allspice. Pat the turkey breast completely dry with paper towels. Rub the spice mixture all over the turkey — under the skin directly onto the meat, across the skin, and on all sides. Place uncovered on a wire rack set over a baking sheet and refrigerate for at least 8 hours, ideally 24 hours.
- Remove the turkey breast from the refrigerator 45–60 minutes before roasting to come closer to room temperature. In a small saucepan over medium heat, combine pomegranate juice, honey, balsamic vinegar, minced garlic, thyme, cinnamon, black pepper, and salt. Bring to a gentle boil, then reduce heat to medium-low. Simmer for 20–25 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat and stir in the butter. Set aside.
- Preheat oven to 425°F (220°C). Scatter smashed garlic, chopped onion, rosemary, and thyme across the bottom of the roasting pan. Pour in the broth. Set a roasting rack over the aromatics.
- Rub the turkey breast all over with olive oil, including under the skin. Place skin-side up on the roasting rack. Roast uncovered at 425°F for 20 minutes to set and begin browning the skin.
- Reduce oven temperature to 325°F (165°C). Brush a generous layer of pomegranate glaze all over the skin. Return to oven and continue roasting, brushing with glaze every 20–25 minutes, building up layers of lacquer. Total roasting time at this stage is approximately 1 hour 15 minutes to 1 hour 45 minutes depending on size. Begin checking internal temperature at the 1-hour mark.
- Insert an instant-read thermometer into the thickest part of the breast, away from the bone. The turkey is ready to come out of the oven when it reads 160°F. If the skin is browning too quickly, tent loosely with foil for the last 20–30 minutes, then uncover before the final glaze application.
- Brush one final generous layer of glaze over the turkey and switch the oven to broil. Broil for 2–3 minutes, watching carefully, until the glaze caramelizes into a deep, glossy, lacquered finish. Remove immediately from the oven.
- Transfer turkey breast to a cutting board and tent loosely with aluminum foil. Let rest for 20–30 minutes before carving. This allows juices to redistribute throughout the meat for maximum juiciness.
- Carve the turkey by slicing downward alongside the breastbone, then cutting into even slices. Arrange on a serving platter, drizzle with remaining warm glaze, and garnish with fresh pomegranate arils, rosemary sprigs, and orange slices. Serve immediately.
Notes
Pro Tips: Dry brine overnight for maximum juiciness and flavor — this is the single most impactful step in the entire recipe. Use 100% pure pomegranate juice only, not a blend or cocktail. Build your glaze in multiple thin layers every 20–25 minutes for that deep lacquered finish. Always use a meat thermometer and pull the turkey at 160°F — it will carry over to 165°F while resting. Never skip the 20–30 minute rest before carving. If the skin browns too quickly, tent loosely with foil and remove for the final glazing. The pomegranate glaze can be made up to 3 days ahead and stored in the refrigerator.