1/4 c canola oil
2 tbsp pomegranate molasses
1 tbsp chopped fresh rosemary, about 2 sprigs
1 tbsp chopped fresh thyme
1/2 tsp each kosher salt and freshly ground black pepper
1 (4 lb) BONE-IN TURKEY BREAST, fresh or thawed if frozen and brined in honey
Combine oil, pomegranate molasses, herbs, salt and pepper in a small bowl.
Pat the turkey breast dry with clean paper towels. Using a brush, coat the turkey with the glaze. Place in the refrigerator, on the lowest rack, for 1 hour.
If using a grill, smoke/cook the breast using the indirect grilling method. Place hickory or applewood chips in smoker box. Preheat smoker or grill to 300 degrees F.
Smoke/cook over indirect heat with lid closed for about 20-22 minutes per pound, checking it after 60 minutes. Add charcoal/wood after 1 hour, as necessary, to maintain the 300 degree F.
Insert a meat thermometer in several thick spots in the turkey without touching the bone. Remove the turkey from the smoker when the internal temperature reaches 165 degrees F in the thickest part of the breast. Cover tightly in foil and let it rest for 10-15 minutes before carving.