Mesquite-Smoked Turkey Breast with POM-Rum Barbecue Sauce

Turkey Breast:

Wrap turkey breast in bacon and place in a warm smoker over mesquite wood. Cook slowly until the turkey has reached an internal temperature of 165°F. If using a gas grill, turn one burner on high and leave one burner off. Place the turkey on the cold side and a foil pack filled with mesquite wood chips over the hot side. Pull down the lid and cook until the turkey reaches an internal temperature of 165°F. Allow the turkey to rest after cooking for 5 to 7 minutes, slice and top with the POM-rum barbecue sauce.

POM-Rum Barbecue Sauce:

Prepare fresh pomegranate juice.* In a saucepan, sweat chopped onion and garlic in butter until soft. Add in ancho chilies, and then the rum; allow to flame. When flame goes out, add remaining ingredients except chives and allow to simmer for 15 minutes. Puree with an immersion blender until smooth. Check for seasonings and add in fresh chives. Serve this pomegranate recipe.

*To prepare fresh pomegranate juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To make pomegranate molasses, combine 3 cups of POM Wonderful 100% Pomegranate Juice, 1/4 cup sugar and juice from one lemon and bring to a simmer. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.