Smoke-Roasted Turkey Breast with Pomegranate-Thyme Glaze
349 calories per serving
- 2 cups cherry or apple wood chips.
- 1 (6-pound) whole bone-in turkey breast
- 1 tablespoon chopped fresh thyme, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, thinly sliced
- 1 teaspoon olive oil
- 1 large shallot, finely chopped
- 1 ½ cups pomegranate juice
- ¼ cup sugar
- Cooking spray
1) Soak wood chips in water 1 hour; drain well.
2) Trim excess fat from turkey. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Combine 2 teaspoons thyme, 1 ½ teaspoons salt, pepper, and garlic, stirring well. Rub thyme mixture under loosened skin.
3) Heat oil in small saucepan over medium-high heat; swirl to coat. Add remaining 1 teaspoon thyme, remaining ½ teaspoon salt, and shallot, sauté for 2 minutes. Add juice and sugar. Bring to a boil; reduce heat, and simmer 15 minutes or until syrupy and reduced to about ½ cup. Remove from heat.
4) To prepare turkey for indirect grilling, remove grill rack. Preheat the grill to medium high using both burners. After preheating, turn the left burner off (leave the right burner on). Place 1 cup wood chips on heat element on right side. Place a disposable aluminum foil pan on heat element on left (unheated) side. Pour 2 cups water in pan. Coat grill rack with cooking spray, and place on grill. Place the turkey on grill rack covering left burner. Cover and grill for 1 hour and 20 minutes or until thermometer registers 165 degrees, turning halfway during cooking time. Add the remaining 1 cup wood chips halfway during cooking time, and brush turkey with half of pomegranate mixture during last 5 minutes of cooking. Place the turkey on a platter. Let stand 30 minutes. Discard skin. Serve with remaining pomegranate mixture.