Roasted Turkey Breast Sticks with Barbecue and Pomegranate Dipping Sauces

Culinary Setting

Professional

Meal Type

Child's Menu

Servings

Cuisine

American

Product

Cooked Turkey

Ingredients

1 c ketchup

2 tbsp apple cider vinegar

1/3 c amber agave nectar OR substitute 1/2 c light corn syrup

1-1/2 tsp ground cumin

3/4 tsp paprika

1/2 tsp garlic powder

1/4 tsp onion powder

Salt Pinch

3/4 c light mayonnaise

1/3 c pomegranate juice

1/3 c amber agave nectar OR substitute 1/2 c light corn syrup

Salt Pinch

3 lbs ROASTED TURKEY BREAST, skin removed

Directions

BARBECUE SAUCE

Mix ketchup, apple cider vinegar, agave nectar/light corn syrup, cumin, paprika, garlic and onion powders and pinch salt in a bowl until the sauce is smooth. Cover and hold for service.

POMEGRANATE SAUCE

Mix mayonnaise, pomegranate juice, agave nectar/light corn syrup and pinch salt in a second bowl until the sauce is smooth. Cover and hold for service.

ASSEMBLY and SERVICE

Slice cooked turkey breast into strips. Portion 4 ounces for each serving. Serve with 2 tablespoons of each dipping sauce.