Turkey Breast with Pomegranate Glaze (Gluten Free)

This Turkey Breast with Pomegranate Glaze is a wonderful alternative to traditional turkey and absolutely delicious. The sweet/tart glaze takes the meat to whole new level.

If you are preparing Thanksgiving dinner for a small gathering, you do not need to make a whole turkey. I love preparing a turkey breast instead and using the outdoor grill frees up your oven for other dishes. I’ve also included directions for roasting the turkey breast in the oven if you prefer.

When planning your Thanksgiving meal, you want to provide enough tradition so people enjoy their favorite memories, but try adding a few new items to create interest and wake up everyone’s taste buds.

One of the easiest parts of the Thanksgiving dinner to change up is the turkey itself. Most people overcook it, believing that the pop-up thermometers actually work and that a bird should be cooked for many, many hours at a really low temperature. All that accomplishes is a dry, tasteless bird that requires copious amounts of gravy just to choke it down. But pay a little attention as you prep it, don’t overcook it, use an accurate thermometer, and you will have a luscious, tender and juicy turkey that everyone will be swooning over!

I am all about tradition but I also love creating new foods that become future traditions! I took a turkey breast, which feeds a small group, and cooked it on the grill, basting it with a compound butter and pomegranate glaze. Oh my goodness, the aromas coming from the grill had all my neighbors peeking over the fence trying to find out what I was making, LOL!

Instead of brining (which is messy and time consuming) I used a compound butter to self-baste the breast and add tremendous flavor. Then I made a beautiful ruby-colored glaze with pomegranate molasses and orange juice that really makes the turkey sing! If you want to stay with a more traditional flavor profile, just leave off the pomegranate glaze and you will have the turkey of your dreams.

Using the outdoor grill frees up your oven for other dishes and gives you a lovely smoky flavor, but you may be concerned about the lack of drippings to use for gravy. If you want turkey gravy, buy a few extra wings and/or legs and roast them a couple of days ahead. Use the pan drippings to create delicious gravy and the meat can be used to make turkey stock.

You can make this recipe with a full-size turkey as well. For a 10 lb turkey, double the ingredients for the compound butter and glaze. If you are making a larger turkey, triple all ingredients; it is better to have too much than too little. Extra compound butter can be frozen and kept for future meals. 

Cook the turkey over an indirect fire on the grill. If using charcoal, build a medium-hot fire and bank it on one side of the grill. If using a gas grill, preheat both sides, turn off one side and leave the other side on medium-high. Place the turkey in a sprayed disposable aluminum baking pan and carefully set it on the cooler side of the grill. Cover the grill and cook until the breast registers 163°F on an instant-read or probe thermometer.

You can cook this turkey breast with pomegranate glaze in the oven as well. Directions are in the recipe for both methods.

A thermometer is critical to knowing when your turkey is done and ready to carve. My favorites are made by Thermoworks and you can buy them directly from their site. I have two that I use all the time, the first that I use daily is an instant read thermometer called a Thermapen. It is one of the fastest on the market and incredibly accurate. It is a secret weapon to great cooking! These are not sponsored links, I just really like the company. 

The second one, a ChefAlarm Cooking Alarm Thermometer and Timer, has a probe on a cord for longer roasting projects, like a ham, roast, or this turkey breast with pomegranate glaze. You can set an alarm for a specific temperature so you never miss the optimal cooking time. Both of them are expensive but so worth the investment.

I use the ChefAlarm at every holiday or whenever I am making a large piece of meat. I use the Thermapen daily for everything from meats to monitoring boiling candy. They have paid for themselves over and over!

Enjoy this savory and sweet turkey breast with pomegranate glaze. It will go beautifully with either a traditional meal or something entirely new. I know you will have people begging you for the recipe, and may just have started a brand new tradition for your family!

Happy early Thanksgiving everyone!!

Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!

Ingredients needed for Turkey Breast with Pomegranate Glaze:

• Compound Butter: butter, sage, thyme, onion powder, garlic powder
• Turkey: half or whole turkey breast
• Pomegranate Glaze: orange juice, pomegranate molasses, honey mustard, salt, black pepper

PRO Tip:

I used a compound butter to self-baste the breast and add tremendous flavor. Then I made a beautiful ruby-colored glaze with pomegranate molasses that really makes the turkey sing! If you want to stay with a more traditional flavor profile, just leave off the glaze and you will have the classic turkey of your dreams.

PRO Tip:

When you are buying a carving fork, you want to look for a metal tang that goes all the way to the end of your handle. You want the strength to protect you from a handle snapping off or the fork bending. Spend a little more for peace of mind.

How to make Turkey Breast with Pomegranate Glaze:

1. Mix together the compound butter ingredients and spread 3/4 of it under the skin and the remaining 1/4 over the rest of the whole breast, then set the breast aside to warm up slightly; mix together all the glaze ingredients and pour half of it into a saucepan (you’ll use this later), reserve the remaining glaze for brushing on the turkey when it is cooking
2. Spray a large disposable aluminum roasting pan with high-heat vegetable oil spray (without flour in it) and place the turkey breast, meat-side up in the pan; brush with a little of the glaze in the measuring cup over the top of the turkey and cover the pan with foil
3. Preheat your gas grill on High or build a medium-hot two-tiered charcoal fire (put most of the coals on one side of the grill), place the turkey in the pan over the hot part of the grill and cook for 15 minutes; carefully remove the foil and baste the turkey again with the glaze, then re-cover the turkey with the foil
4. Reduce the heat to medium-low (or move the pan to the cooler side of the grill), continue cooking another 30 to 40 minutes, basting a couple of times, until it reaches 163°F; the cooking time will depend on the size of your turkey breast and heat of the fire, depend on a good, reliable thermometer to help you know when it is done
5. If you are roasting the bird in the oven, preheat it to 375°F and use a lightly buttered 9×13-inch baking pan for the turkey; brush with some of the glaze and cook approximately 20 minutes per pound or until a thermometer registers 163°F, basting a couple of times while it cooks, then discard any remaining glaze you brushed on the turkey
6. Meanwhile, reduce the glaze in the saucepan over medium heat to about 1/4 cup and it is thickened; when the turkey is done transfer to a cutting board and tent with foil to let it rest
7. Brush the turkey with the reduced glaze, slice, and serve immediately

How to Make Gravy from Turkey Wings and Legs:

For traditional gravy, roast extra wings and legs (available from your butcher) in the oven until golden brown and cooked through. Reserve the drippings. Use the roasted meats to make turkey stock to use in the gravy and stuffing. Place the meats in a large stockpot and cover with cool water. Add some onions, carrots, and celery and bring to a boil. Reduce to a low boil and cook for an hour or two until fragrant and richly colored. Strain out the solids and reserve the stock.

Make a roux with 1/4 cup each melted unsalted butter and flour (or gluten-free flour). Whisk together until completely smooth with no lumps. Slowly whisk in 2-1/2 cups turkey stock until completely incorporated with no lumps. Turn up the heat and bring to a boil. Reduce heat to a simmer and cook, whisking constantly, until thick and smooth. Stir in some of the drippings from your roast turkey if desired. Remove from the heat and serve.

PRO Tip:

If you get distracted and leave the turkey on the grill a little too long, don’t panic. Let it rest and slice as you normally would. Place the slices in a baking dish and cover with chicken or turkey stock. Reheat gently in a low oven, giving the sliced meat the chance to absorb the liquid stock and become juicy and tender! This is a great way to reheat your leftovers too!

Recommended Tools (affiliate links; no extra cost to you):

• Whisk
• Small saucepan
• Silicone brushes
• Instant read thermometer
• 9×13-inch baking pan (for oven roasting)
• Large cutting board
• Tongs or carving forks
• Sharp slicing knife
• Kitchen scale

Gluten-Free Tips:

Be certain that your turkey breast has not been injected with anything that contains gluten. And check the label on the pomegranate molasses to be sure it is safe.

You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices. Use one of these blends if you are making gravy for your dinner.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

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Yield: 4 to 6 servings

Turkey Breast with Pomegranate Glaze (Gluten Free)

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If you are preparing Thanksgiving dinner for a small gathering, you do not need to make a whole turkey. I love preparing a turkey breast instead and using the outdoor grill frees up your oven for other dishes. If you want turkey gravy, buy a few extra turkey wings and legs and roast them ahead. Use the pan drippings to create delicious gravy to serve with the turkey, potatoes, and stuffing. Note: the times are for a half breast. If you are using a full/double breast, increase the cook time.

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 30 minutes

Total Time 1 hour 50 minutes

Ingredients

Compound Butter

• 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

Turkey Breast

• 1 half turkey breast, about 3 lb (1.36kg), on the bone

Pomegranate Glaze, optional but delicious

• 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

Instructions

1. Make the Compound Butter: In a medium bowl, mash the butter with a fork. Add the remaining ingredients and mix until thoroughly blended.
2. 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. 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. 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. 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. 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. 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. 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. When the turkey is done, carefully remove the pan from the grill or oven and set on a heatproof surface.
10. 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. Brush with any remaining reduced glaze, slice the turkey, and serve immediately.

Recipe found at www.theheritagecook.com

Notes

Be certain that your turkey has not been injected with anything that contains gluten. And check the
label on the pomegranate molasses to be sure nothing with gluten has been added.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

To Make Turkey Stock from Turkey Wings and Legs: Roast extra wings and legs (available from your butcher) in the oven until golden brown and cooked through. Use the roasted meats to make turkey stock (reserve the pan drippings). Place the roasted meats in a large stockpot and cover with cool water. Add some onions, carrots, celery, and a couple of bay leaves, and bring to a boil. Reduce to a low boil and cook for an hour or two until fragrant and richly colored. Strain out the solids and reserve the stock. It can be used to make the gravy and in your stuffing. Use the reserved pan drippings to make your gravy, adding turkey stock as your
liquid.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 412Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 186mgSodium: 371mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 69g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.

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