Juicy pomegranate glazed turkey breasts roasted until golden. This simple yet standout dish combines a rich, fruity glaze with tender turkey for a dinner that impresses but comes together easily.
Why this turkey could become a centerpiece at your Thanksgiving table
If you want a turkey dish that feels special and a little unexpected, this pomegranate turkey breast recipe is the one to make. The sweet, tangy glaze adds a bright burst of flavor that instantly elevates the classic roasted turkey vibe.
It is perfect for a Thanksgiving gathering or any festive dinner. The glaze pairs beautifully with turkey and gives you a holiday-worthy main without the commitment of cooking a whole bird. It is easier, faster and still feels celebratory.
Why brining the turkey breasts
Brining is the key to juicy, tender meat. Start the brine the day before you plan to cook for the best result.
A brine is simply salt mixed with water. The turkey absorbs some of this liquid, which helps it to stay juicy while it cooks. The salt also softens the muscle fibers so the meat stays tender.
How to choose the best turkey breasts
Choose boneless turkey breasts that are evenly shaped so they cook evenly. A little marbling helps keep them moist. Avoid pieces that feel overly wet or too soft.
Watch the recipe video
Let me guide you through the recipe with this step-by-step video or follow along on YouTube.
Why this pomegranate glaze works
The glaze combines pomegranate juice with low sodium soy sauce, maple syrup and balsamic vinegar for a perfectly balanced mix of sweet and savory. The soy brings depth, the maple adds warmth and the vinegar gives just enough acidity to keep everything bright.
As it cooks, the sauce reduces into a glossy coating that caramelizes beautifully in the oven. It keeps the turkey moist while adding a fresh, fruity flavor that still feels comforting and festive. Rosemary ties everything together with an aromatic finish.
Helpful tips
- Pat the turkey dry before adding the seasoning so it sticks well and caramelizes instead of sliding off.
- Spoon the glaze a couple of times while cooking for extra gloss and deeper flavor.
- Let the turkey rest for 5 minutes before slicing to keep the juices inside.
What to make with leftover turkey?
Turn the leftovers into easy sandwiches, serve with mushroom gravy, or make a one-pot stroganoff with orzo. You can also pair it with a creamy mushroom sauce, toss it into a creamy peri peri pasta or use it as a topping for a healthy no-cook salad.
Best sides to serve with pomegranate glazed turkey breasts
This pomegranate glazed turkey breast recipe fits perfectly into any fall or holiday spread. Try serving it with mashed potatoes (with cream cheese or butternut squash), buttery couscous, carrots and peas, homemade garlic bread, or meatballs with cranberry sauce.
Seasonal sides like maple Brussels sprouts with pecans, green beans, or my favorite potato and vegetable gratin pair beautifully with the fruity glaze.
To start your gathering, set out a few dips and appetizers such as my whipped Boursin dip with cranberries or the always popular feta dip with spicy honey.
Looking for more ideas? Explore all my Thanksgiving recipes here.
Make ahead
Start by brining the turkey the day before you plan to cook. Prepare the recipe up to step 8, then cover and refrigerate. Remove the dish from the fridge about 30 minutes before baking so it can come to room temperature. Continue with the recipe as written.
Storage
Store leftover cooked turkey breast in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 months.
Pomegranate Glazed Turkey Breasts
Ingredients
Pomegranate glaze
- 1 cup pomegranate juice - 100% natural
- ¼ cup maple syrup
- 2 tbsp balsamic vinegar
- 1 tbsp low sodium soy sauce
Turkey breast fillets
- 2 turkey breast fillets - 2 pounds each
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp brown sugar
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 shallots - diced
- 4 garlic cloves - minced
- fresh rosemary
- pomegranate seeds - for serving
Brine
- 4 cups lukewarm water
- ¼ cup salt
Instructions
- Make the brine. Mix warm water with salt in a shallow dish and add turkey breasts. Be sure that the brine is covering the tenderloins. Cover with plastic wrap and place in the fridge. Let the turkey brine for at least 6 hours or overnight.
- When ready to bake, dice the shallots and mince the garlic cloves.
- Combine the pomegranate juice with maple syrup, balsamic vinegar and low sodium soy sauce.
- Remove the turkey from the refrigerator and discard the brine. Rinse the turkey under cold water and pat dry with paper towels. Season with salt, pepper, paprika, garlic powder and brown sugar. Massage the spices into the turkey, making sure that both sides are covered. Set aside.
- Preheat the oven to 400°F (200°C).
- Heat oil and butter over medium in an ovenproof skillet. Add turkey breasts and sear for 5 minutes per side. Remove from skillet.
- Add shallots and garlic, cook for 3 minutes. Deglaze with the prepared pomegranate sauce and simmer for 3 minutes, while scraping up the brown bits on the bottom of your skillet with a wooden spoon.
- Add turkey, top with rosemary and spoon over the pomegranate glaze.
- Bake, uncovered, until the turkey is cooked through, about 25 to 30 minutes, and an instant-read thermometer registers 165°F/74°C when inserted into the thickest part. Spoon every 10 minutes with glaze.
- Remove from the oven and allow to rest for 5 minutes before slicing. Slice crosswise and serve with the sauce, fresh rosemary and pomegranate seeds. Enjoy!
- TIP: Remove the turkey from the skillet, strain the sauce and whisk in 1 teaspoon cornstarch. Return the sauce to the skillet and simmer for 2 minutes until it begins to thicken. Spoon over the turkey.
Video
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