Prepare fresh pomegranate juice, if necessary.* in a small pot, reduce the pomegranate juice, white wine and minced shallots to 1/4 cup, whisk in cold butter small bits at a time.
In a small saute pan, heat oil to 325 F, fry sage leaves until crisp, approximately 30 seconds, season lightly with sea salt.
Prepare fresh pomegranate arils, if necessary.** Reserve 2 tablespoons of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use), preheat oven to 350 F, gently butterfly fillet the turkey breast open so that it is 1/2" to 3/4" thick, place the manchego cheese and fresh sage on one half of the open breast; begin to roll it up, keeping it tight, use toothpicks to hold it together if needed, season lightly with salt and pepper, lightly dust roulades in flour, in a large saute pan, heat olive oil and pan sautee the turkey roulades on all sides until golden brown, transfer to preheated oven for 30 to 40 minutes until turkey is cooked through, slice into 8 equal portions, presenting 2 slices per plate with the POM butter, garnish with fried sage and fresh pomegranate arils. Serve this pomegranate recipe.
*To prepare fresh pomegranate juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
**To prepare fresh pomegranate arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl.