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
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.