POMEGRANATE TURKEY WITH ROASTED VEGETABLES

Pomegranate Turkey with Roasted Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 654 calorie, Fat 40 grams, SaturatedFat 6 grams, Cholesterol 139 milligrams, Sodium 375 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 52 grams