Turkey slices with fennel and pomegranate

Name: Turkey slices with fennel and pomegranate
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: Turkey breast whole 1.8 lbs; Fennel 0.88 lb; Pomegranate (1 medium) 0.9 lb; Extra virgin olive oil 6 tbsp; Black pepper to taste; Fine salt to taste; Dill to taste; Fleur de sel to taste

it fr es de br

451

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 451
Carbohydrates g 12.8
of which sugars g 12.8
Protein g 49.2
Fats g 22.5
of which saturated fat g 3.67
Fiber g 3.4
Cholesterol mg 100
Sodium mg 687

Difficulty: Easy
Prep time: 25 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Turkey tagliata, seriously good stuff, turns something basic—like turkey breast—into a real standout meal. You get slices of grilled turkey, and they’re laid out on a crisp fennel salad. Then there’s the tangy and kinda sweet pomegranate glaze. I gotta say, it makes everything feel light but super flavorful. The juicy meat just works beautifully with that fresh fennel crunch. All over Italy, they love getting creative with seasonal fruit, and that’s where pomegranate shines—it pops with color and gives a fruity twist. And look, using pomegranate as an emulsifier to dress everything? It’s a unique touch that ties the plate together in such a visually appealing, delicious way.

So here's the thing, with a healthy turkey dinner like this, you get something that tastes fresh and honestly looks fancy. Yet, it’s pretty simple. The fennel and pomegranate combo adds a Mediterranean vibe—making it lighter than those heavier Italian classics. For those of us who want to keep things healthy, this turkey tagliata hits the spot—no heavy sauces or breading, just tender grilled meat with crisp veggies. For sure, it fits perfectly into a weeknight routine, but it’s also a great conversation starter at dinner parties.

Even for folks not usually into turkey, the way the moist slices soak up that sweet and tangy pomegranate glaze can be really, really surprising. You know, you might start thinking about other ways to use pomegranate in savory dishes—some chefs even pair it with puff pastry rolls, filled with something salty and topped with fruit. Overall, this is a turkey breast recipe that really showcases the beauty of a few simple ingredients. It’s exciting and accessible. Whether you’re an experienced cook or just starting out, this dish is a way, way better option to enjoy a taste of Italy right at home.

INGREDIENTS: Turkey breast 1.8 lbs (800 g) - whole; Fennel 0.88 lb (400 g); Pomegranate 0.9 lb (400 g) - (1 medium); Extra virgin olive oil 6 tbsp (80 g); Black pepper to taste; Fine salt to taste; Dill to taste; Fleur de sel to taste

Preparation

How to prepare Turkey slices with fennel and pomegranate

To prepare the turkey slices with fennel and pomegranate, start with the meat. On a hot grill, pour a drizzle of oil 1. Place the turkey on it 2 and cook it over medium heat on the first side for about 25 minutes. After the first 25 minutes, turn it 3

and cook it for another 25 minutes on the other side 3. Meanwhile, prepare the dressing: take the pomegranate, cut it in half 5, and deseed it by collecting the seeds in a bowl 6; set some aside for the final decoration.

Pour the rest into a blender 7 and puree. Then pass the obtained puree through a sieve to filter the juice, which you can put in a tall glass. Add 40 g of oil 9, salt, and pepper.

Blend everything (10-11). Wash and trim the fennel to remove the green part 12.

Cut it in half, then slice it finely (13-14), and transfer it to a bowl to season with 2 tablespoons of oil 15, salt, and pepper.

Flavor with dill broken by hand 16. Mix and distribute on a serving plate 18.

Take the turkey, slice it to a thickness of about 0.4 inches for each slice (19-20), and distribute it on the bed of fennel 21.

Garnish with the pomegranate seeds set aside, sea salt flakes 22, and drizzle with the pomegranate and oil emulsion 23; your turkey slices with fennel and pomegranate are ready to be served 24.