Sage Roasted Turkey With POM Butter and Manchego Cheese

POM Butter:

In a small pot, reduce the pomegranate juice, white wine and minced shallots to ¼ cup, whisk in cold butter small bits at a time.

Fried Sage Leaves:

In a small sauté pan, heat oil to 325°F, fry sage leaves until crisp, approximately 30 seconds, season lightly with sea salt.

Turkey Breast:

Preheat oven to 350°F, gently butterfly fillet the turkey breast open so that it is ½" to ¾" thick, place the manchego cheese and fresh sage on one half of the open breast; begin to roll it up, keeping it tight, use toothpicks to hold it together if needed, season lightly with salt and pepper, lightly dust roulades in flour, in a large sauté pan, heat olive oil and pan sauté the turkey roulades on all sides until golden brown, transfer to preheated oven for 30 to 40 minutes until turkey is cooked through, slice into 8 equal portions, presenting 2 slices per plate with the POM butter, garnish with fried sage and pomegranate arils. Serve this pomegranate recipe.

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