Turkish cuisine
Ingredients:
- 3 lb turkey breast, brined in honey.
- ¼ cup canola oil.
- 2 tbsp pomegranate molasses.
- 1 tbsp chopped fresh rosemary, about 2 sprigs.
- 1 tbsp chopped fresh thyme.
- ½ tsp salt.
- ½ tsp pepper.
Directions:
- Combine the oil, pomegranate molasses, herbs, salt, and pepper in a small bowl.
- Glaze the turkey using a brush, let it marinade for an hour in the fridge.
- Heat the smoker to 350 F. Smoke the turkey for 3 hours, checking it every 30 minutes.
- Rotated the turkey breast every 30 minutes.
- Insert a meat thermometer in several thick spots in the turkey without touching the bone.
- Pull it when it reaches 160 F. Cover tightly in foils and let it rest for 10 to 15 minutes.
- Turkey must be cooked with indirect heat.