Smoke-Roasted Turkey Breast with Pomegranate-Thyme Glaze

Smoke-Roasted Turkey Breast with Pomegranate-Thyme Glaze Recipe
Photo: Charles Masters
Late November may not be prime time for grilling, but adding smoke and fire to the holiday bird is worth the momentary chill. Because this is a turkey breast (and not a whole bird), it cooks relatively quickly over an indirect fire, but it's still plenty big to feed a crowd.

Yield:

Serves 8 (serving size: 6 ounces turkey and about 1 1/2 teaspoons sauce)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 2 Hours, 10 Minutes

Nutritional Information

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

Ingredients

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

Preparation

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 1/2 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 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.

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 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.

Note:

Anthony Rosenfeld,

November 2011
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