Turkey breast tenderloin, brining mixture, dried chili blend, cornmeal, non-refined sugar, butter, pomegranate, cilantro and lemon juice.
Dissolve brine mix in cold water, add chili blend and pour over turkey. Cover and refrigerate 4 hours.
Gather the rest of your ingredients.
Prepare the turkey by coating in melted butter then rolling in a mixture of coarse corn meal cut with a little flour, cilantro and chili blend. Place into a 350 degree oven and cook until internal temperature reaches 145 degrees, about 1 hour.
Prep the ingredients for the cornbread dressing. Butter, pomegranate seeds, leftover cornbread cut into cubes, onion, celery, jalapeno and poultry seasoning.
Bring 2 cups pomegranate juice, 1 1/2 teaspoons lemon juice and 1/4 cup non-refined sugar to a boil, then reduce heat to medium-low and simmer 1 hour or until the consistency is that of a thick syrup.
Drizzle the pomegranate molasses oven the turkey and return to the oven until the internal temperature reaches 160 degrees.
Saute celery, onion and jalapeno in buter until softened and fragrant, about 3 minutes. Add cornbread and cook until it begins to brown and crisp, about 5 minutes. Moisten with chicken stock and stir in the pomegranate seeds.
Slice the turkey on a bias and top with pan drippings and a little reserved molasses.
Crispy, tender, juicy, sweet/tart and spicy.
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