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Smoke-Roasted Turkey Breast with Pomegranate-Thyme Glaze

Photo: Charles Masters
Hands-on time 30 mins
Total time 2 hrs, 10 mins
Yield Serves 8 (serving size: 6 ounces turkey and about 1 1/2 teaspoons sauce)
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.

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

Nutrition 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

How to Make It

  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.