By: David Feder
This low-fat/high-protein recipe contains tryptophan from the turkey and melatonin from the cherries for better sleep and improved mood. It is high in antioxidants from the pomegranate and tart cherries, and supplies selenium from the pistachios plus zinc, carnitine and Co-Q10 from the turkey.
4 large pomegranates
2/3 cup tart cherry juice
2-1/2 to 3 lb. (1.25-1.5kg) boneless turkey breast, butterflied, skin on
3/4 cup (200ml) ground pistachio nuts (about 1 cup -- 240ml -- whole nuts, ground)
1/4 cup (30g) minced tart dried cherries
6 leaves fresh sage, snipped
½ tsp. (2.5g) Sea salt
½ tsp. (2.5g) Freshly ground white pepper to taste
1/2 cup (120ml) orange juice
2 tsp. (10g) peanut oil
2 tsp. (10 g) corn starch
1. Halve pomegranates, setting aside 2-3 Tbsp. (about 30g) of whole seeds. Squeeze remaining pomegranates with a citrus juicer. Combine juice in a shallow saucepan with tart cherry juice. Bring mixture just to boiling; reduce heat to low simmer, stirring occasionally.
2. Place turkey breast, skin side down, on plastic wrap-covered work surface. Cover with a second sheet of plastic wrap and pound gently to even thickness of about 3/4 inch (2cm).
3. Preheat oven to 400°F. Combine all but 1 Tbsp. of the ground pistachios, the dried cherries, the sage, half of the salt and half of the pepper in a mixing bowl. Stir in 3 Tbsp. (45ml) of the orange juice. Spread mixture evenly on inside of turkey breast. Tightly roll turkey breast with filling; pull edges of skin around outside of turkey to cover. Tie with butchers string. Rub with oil. Sprinkle remaining salt and pepper over entire surface of roulade.
4. Place roulade, skin-side down, in a baking pan. Roast 30 minutes; turn skin-side up. Pour pomegranate sauce mixture over turkey into roasting pan to deglaze drippings. Pour juice and drippings back into skillet, straining if desired. Return skillet to stove and continue to reduce over low heat for 20 minutes.
5. Pour remaining orange juice over roulade. Roast 20 minutes more. Remove from oven and let stand 5 to 10 minutes. Meanwhile, stir corn starch in a small bowl with a tablespoon of cold water until dissolved; whisk corn starch mixture into sauce and simmer 2 minutes more; remove from heat and keep warm.
6. To serve, remove butcher string from roulade. Slice roulade into thick rounds; spoon sauce onto warm platesand rest roulade slices on sauce. Sprinkle with reserved pomegranate seeds and ground pistachios; serve remaining sauce on the side.