- 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 1/2 cups pomegranate juice
- 1/4 cup sugar
- Cooking spray
- calories 349
- fat 2.2 g
- satfat 0.6 g
- monofat 0.7 g
- polyfat 0.5 g
- protein 64.3 g
- carbohydrate 14.3 g
- fiber 0.1 g
- cholesterol 176 mg
- iron 3.5 mg
- sodium 597 mg
- calcium 39 mg
How to Make It
Soak wood chips in water 1 hour; drain well.
Trim excess fat from turkey. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Combine 2 teaspoons thyme, 1 1/2 teaspoons salt, pepper, and garlic, stirring well. Rub thyme mixture under loosened skin.
Heat oil in small saucepan over medium-high heat; swirl to coat. Add remaining 1 teaspoon thyme, remaining 1/2 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 1/2 cup. Remove from heat.
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 a thermometer registers 165°, 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.