Petto di tacchino glassato alla melagrana senza glutine

Ingredienti

• 1/2 cup (118ml) orange juice, preferably freshly squeezed
• 1/4 cup (59ml) pomegranate molasses
• 1 tbsp honey mustard
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 half turkey breast, about 3 lb (1.36kg), on the bone
• 3/4 stick (6 tbsp; 85g) salted butter, softened to room temperature
• 2 tsp dried, rubbed sage
• 1 tsp dried thyme leaves, crushed
• 3/4 tsp onion powder
• 1/4 tsp garlic powder

Preparazione

1. 1

   Make the Compound Butter: In a medium bowl,...: Make the Compound Butter: In a medium bowl, mash the butter with a fork. Add the remaining ingredients and mix until thoroughly blended.

2. 2

   Use your hands to loosen the skin from...: Use your hands to loosen the skin from the turkey breast, creating a pocket between the skin and the meat. Put 3/4 of the compound butter in this pocket, and then press it onto the entire surface of the meat. Use the remaining butter to spread with your hand over the entire bird. Set the turkey aside to warm up slightly as you prepare to cook it on the grill or in the oven.

3. 3

   Make the Pomegranate Glaze: In a measuring cup,...: Make the Pomegranate Glaze: In a measuring cup, combine all the glaze ingredients. Whisk until combined and the mustard and molasses have been dissolved. Pour half of this glaze into a small saucepan. You will reduce this later and use for the final glazing after the turkey comes off the heat. Reserve remaining glaze in the measuring cup for brushing on the turkey while it is cooking.

4. 4

   Set up the Turkey: If you are using...: Set up the Turkey: If you are using your barbecue, spray a large disposable aluminum pan with high-heat vegetable oil spray to help the turkey release. Place the turkey breast, meat-side up, in the pan. Brush a little of the reserved glaze from the measuring cup over the top of the turkey. Cover the pan with foil.

5. 5

   Grill the Turkey: Preheat your grill on HIGH...: Grill the Turkey: Preheat your grill on HIGH for 10 to 15 minutes or build a medium-hot two-tiered charcoal fire. Place the aluminum pan on the hot part of the grill and cook for 15 minutes. Using oven mitts, remove the foil, being careful to avoid the steam, and baste the turkey with some more of the glaze. Put the foil back over the turkey.

6. 6

   Reduce the grill temperature to medium low (or...: Reduce the grill temperature to medium low (or move pan to the cooler side of a charcoal grill) and continue cooking for an additional 30 to 40 minutes or until an instant read thermometer inserted in the breast (without touching any bone) reaches 163°F (72°C). Baste the turkey once or twice more during cooking. Discard any unused glaze that you’ve dipped the brush in. The cooking time will depend on the size of your turkey breast and the heat of your fire. You will need a good instant read thermometer such as a Thermapen for accuracy.

7. 7

   Roast in the Oven: Preheat the oven to...: Roast in the Oven: Preheat the oven to 375°F (191°C) and lightly butter the bottom of a 9x13-inch baking pan. Place the buttered turkey breast in the prepared pan. Brush lightly with some of the glaze in the measuring cup (not from the saucepan). Slide into the preheated oven and roast for approximately 15 to 20 minutes per pound, basting a couple more times, until an instant-read thermometer inserted into the meat (but not touching a bone) registers about 163°F (72°C). Note that boneless turkey breasts will cook more quickly than a bone-in bird.

8. 8

   While the turkey is cooking, reduce the glaze...: While the turkey is cooking, reduce the glaze you have in the saucepan over medium heat until it is down to about 1/4 cup.

9. 9

   When the turkey is done, carefully remove the...: When the turkey is done, carefully remove the pan from the grill or oven and set on a heatproof surface.

10. 10

    Use tongs, carving forks, or turkey lifters to...: Use tongs, carving forks, or turkey lifters to move the turkey from the pan to a cutting board. Brush liberally with the reduced glaze in the saucepan. Tent loosely with foil and let rest for 20 minutes. The turkey juices will redistribute into the meat while it rests.

11. 11

    Brush with any remaining reduced glaze, slice the...: Brush with any remaining reduced glaze, slice the turkey, and serve immediately.