Turkey Breast with Pomegranate Drizzle

FOR THE TURKEY:

1. In a small container, mix wine and Butter Olive Oil. Cut a piece of cheesecloth large enough to cover the top of the turkey breast. Soak the cheesecloth in the wine and oil mixture for a few minutes.
2. Place the turkey breast in a large crockpot. Spreadthe soaked cheesecloth over the top of the turkey breast. Pour remaining mixture into the crockpot. Cover and cook on high for 4 hours.
3. Remove turkey from crockpot, allow to rest. (For maximum flavor and juiciness, turkey can be sliced, then stored in the juices overnight and reheated the next day. This makes a phenomenal turkey!)

FOR THE GLAZE:

1. In a small saucepan, combine all drizzle ingredients. Bring to a boil, stirring constantly. Lower heat slightly and boil for 2 mins. Remove from heat.

TO SERVE:

1. Slice the turkey breast and layer on a meat platter. Spoon Pomegranate Drizzle down the middle of the slices.