© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/3 c ketchup
2 tsp apple cider vinegar
2 tbsp amber agave nectar OR substitute 3 tbsp light corn syrup
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp paprika
Onion powder Pinch
1/4 c light mayonnaise
2 tbsp pomegranate juice
2 tbsp amber agave nectar OR substitute 3 tbsp light corn syrup
1 lb ROASTED TURKEY BREAST, skin removed
BARBECUE SAUCE
Mix ketchup, vinegar, agave nectar or corn syrup, cumin, garlic powder, paprika and onion powder in a bowl until the sauce is smooth. Cover.
POMEGRANATE SAUCE
Mix mayonnaise, pomegranate juice and agave nectar or corn syrup in a bowl until the sauce is smooth. Cover and refrigerate.
ASSEMBLY
Slice cooked turkey breast into strips. Portion 4 ounces for each serving. Serve with 2 tablespoons of each dipping sauce.