Pomegranate-Glazed Turkey with Roasted Fennel

Pomegranate-Glazed Turkey with Roasted Fennel

3 Reviews
From: EatingWell Magazine, November/December 2007

Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seeds if available—they are in season from September through January. Turkey scallopini (thinner and smaller than cutlets) will also work in this recipe, but will need to be cooked in batches. Make it a meal: Nutty-tasting bulgur is delicious with this.

Ingredients 4 servings

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  • 4 medium fennel bulbs, cored and thickly sliced
  • 5 teaspoons canola oil, divided
  • ½ teaspoon chopped fresh thyme, plus 1 sprig
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground pepper, divided
  • 4 turkey cutlets, ¼ inch thick (1 pound)
  • 1 cup pomegranate juice
  • ¼ cup reduced-sodium chicken broth, or water
  • 1 teaspoon cornstarch


  • Active

  • Ready In

  1. Preheat oven to 450°F.
  2. Toss fennel, 3 teaspoons oil, chopped thyme and ¼ teaspoon each salt and pepper in a medium bowl. Spread on a rimmed baking sheet. Roast, stirring twice, until tender and golden, about 25 minutes.
  3. Meanwhile, sprinkle both sides of turkey with the remaining ¾ teaspoon salt and ½ teaspoon pepper. Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. Add the turkey and cook until browned, 1 to 3 minutes per side. Transfer to a plate.
  4. Add pomegranate juice and thyme sprig to the pan; bring to a boil. Boil, stirring often, until reduced to ¼ cup, 6 to 10 minutes. Discard the thyme. Whisk together broth (or water) and cornstarch; add to the pan and cook, stirring constantly, until thickened, about 15 seconds. Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 minute. To serve, top roasted fennel with turkey and sauce.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 289 calories; 7 g fat(1 g sat); 7 g fiber; 26 g carbohydrates; 31 g protein; 88 mcg folate; 70 mg cholesterol; 17 g sugars; 0 g added sugars; 2,261 IU vitamin A; 28 mg vitamin C; 135 mg calcium; 3 mg iron; 498 mg sodium; 1,455 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (45% dv), Folate (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fruit, 4 low fat meat, 1 fat

Reviews 3

January 17, 2017
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By: eunicehc
I made this just as it was described, except for the fennel. I could not find fennel where I live, so I roasted onions. The sauce is amazing! I did not add sugar as others did, but knew it would not be sweet. Def will make this again!!!
October 24, 2011
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By: bbfce
good using adjustments I used water and cornstarch (not chicken broth) and 1/4 C sugar for the sauce after it had cooked down. I cooked the turkey longer until cooked through. It came out tasting like turkey with cranberry sauce....YUM! The fennel was spicy. I was surprised that I liked it but my husband thought it was too spicy. It is spicy and even though i dont usually like spicy at all but I really liked this! It didnt burn my lips or mouth but got spicy as an aftertaste...strange but it gave a variety of different tastes! Pros: good taste compliments Cons: fennel too spicy for some
December 01, 2010
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By: EatingWell User
Warning: This "glaze" isn't sweet... With the chicken broth and cornstarch, it ends up being more like a pomegranate "gravy" ...not very good...Plus the cooking times for the turkey weren't efficient (still pink in the middle, needed extra time). Good idea, poor execution...Going to try it again with a different cooking method, no broth or cornstarch, and instead add sugar and maybe some orange zest to the reduced pomegranate juice...
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