Smoked Turkey With Mulled Pomegranate Glaze Recipe
Prep Time:
10 hours
Cook Time:
4 hours
Servings:
8 servings
Ingredients
  • ⅓ cup salt
  • 1 tablespoon granulated sugar
  • Leaves from 4 sprigs fresh thyme
  • Zest and juice of 2 blood oranges, divided
  • 1 (12-14 pound) turkey
  • ½ cup pomegranate molasses
  • ¼ cup white wine vinegar
  • 1 teaspoon honey
  • 2 cinnamon sticks
  • 2 star anise
  • 2 fresh bay leaves
Directions
  1. Add salt, sugar, thyme, and blood orange zest to a small bowl.
  2. Rub the zest into the salt mixture to combine.
  3. Sprinkle salt mixture into the turkey, making sure to get it into all crevices and cracks.
  4. Transfer turkey to the refrigerator and brine overnight, or for at least 1 hour and up to 2 days.
  5. Let turkey sit at room temperature for at least 1 hour before cooking. When ready to cook, set smoker to 300 F.
  6. Transfer turkey to the smoker and fit with a temperature probe, if using.
  7. Smoke for 2-3 hours, until turkey reaches roughly 120 F internally and has begun to turn golden brown.
  8. Meanwhile, combine blood orange juice, pomegranate molasses, vinegar, honey, cinnamon sticks, star anise, and bay leaves in a small pot.
  9. Bring to a simmer and reduce until syrupy, about 5 minutes. (Be careful not to let the mixture burn.) Transfer to a bowl.
  10. Increase smoker heat to 400 F, if possible.
  11. Brush turkey all over with some of the molasses mixture. Continue smoking, covered, for 10-15 minutes.
  12. Brush turkey with more molasses mixture and continue smoking in 10- to 15-minute intervals. Repeat this process until turkey reaches 150-155 F internally.
  13. Remove turkey from smoker and let rest for 15-20 minutes.
  14. Transfer turkey to a serving plate and garnish with pomegranates, blood oranges, fresh bay leaves, and rosemary sprigs, if desired, before carving and serving.