Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe

If you’re craving that perfect balance of smoky, sweet, and savory flavors, then this Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe is going to be your new favorite. I absolutely love how the applewood smoke infuses the turkey, while the cider bourbon gravy adds this incredible depth and warmth that just makes every bite dance on your tongue. Whether you’re gearing up for a holiday feast or just want to impress the crew on a weekend, stick around—I’m about to share all the insider tips that’ll help you nail it perfectly every time.

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Ingredients You’ll Need

Each ingredient here plays a crucial role. The brine keeps the turkey juicy and flavorful, the spice rub brings warmth and a little heat, and the cider bourbon gravy adds that luscious finishing touch. When shopping, look for fresh turkey breast (bone-in if you can) and don’t skimp on good quality bourbon—it really makes a noticeable difference.

• Kosher salt: Essential for the brine—helps tenderize and season the meat evenly.
• Maple syrup: Adds a subtle sweetness that balances the salt perfectly.
• Brown sugar: Used in both the brine and rub for a lovely caramelized finish.
• Whole black peppercorns: Infuse an aromatic pepper kick in the brine.
• Bourbon: Key for the brine, gravy, and smoker water pan—adds warmth and complexity.
• Turkey breast (7-pound): Bone-in is preferable for better smoke absorption and juiciness.
• Smoked paprika: I love bourbon smoked paprika for this recipe—it layers on smoky, savory notes.
• Chipotle chili powder: Adds a subtle smoky heat, but you can adjust based on your spice preference.
• Garlic powder and onion powder: The classic aromatics that build great depth of flavor.
• Ground cumin: Gives a slightly earthy, savory tone to the rub.
• Unsalted butter: Melted and rubbed under the skin to keep the turkey moist and rich.
• Applewood chips: Soaked beforehand to control the smoke release and avoid bitterness.
• Water: Used in brine and in the smoker pan along with bourbon for moisture.
• Turkey neck: Reserved for making the rich gravy—don’t throw this away!
• Olive oil: Sautéing shallots and apples for the gravy base.
• Shallots and apple: Combine for sweetness and texture in the gravy.
• Salt and pepper: Simple seasonings for layering flavor throughout.
• Garlic cloves: Fresh minced garlic intensifies the gravy’s savoriness.
• Apple cider and low-sodium chicken stock: Liquids that help give the gravy its tangy, comforting body.
• All-purpose flour: Thickens the gravy to the perfect consistency.

Variations

I always encourage making this recipe your own! Depending on the season or what flavors you crave, a few tweaks can completely change the vibe. Your palate and pantry are your playground here.

• Spice it up: I experimented once with smoked chipotle powder instead of regular chipotle chili and the smoky heat level blew everyone away!
• Make it gluten-free: Substitute the all-purpose flour in the gravy with cornstarch mixed in cold water—works just as well and keeps it safe for gluten-free diets.
• Cider swap: For a more autumnal twist, try pear cider instead of apple cider in the gravy; it gives a slightly sweeter, fruitier note.
• Butter alternatives: If you’re dairy-free, coconut oil or olive oil both work nicely under the skin for moisture and richness.

How to Make Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe

Step 1: Brine for Juicy Results

Start by combining kosher salt, maple syrup, brown sugar, peppercorns, bourbon, and cold water in a large container—a sturdy bucket works best. Removing any leftover turkey bits like giblets or the neck is crucial; set the neck aside for your gravy later and store it in a sealed bag in the fridge. Submerge the turkey breast fully in the brine and refrigerate for 8 to 12 hours. Brining really is a game-changer for moisture, and you’ll notice the difference immediately when you slice into the finished bird.

Step 2: Dry and Prep the Turkey

Once brined, remove the turkey and pat it completely dry with paper towels—this step helps the skin crisp up beautifully while smoking. Pop it on a baking sheet and back into the fridge uncovered for about an hour or two to dry out even more. Trust me, that dry skin is what will make the rub stick better and the final texture so irresistible.

Step 3: Apply the Magic Rub and Butter

While your smoker is heating to 300-325°F, mix together brown sugar, smoked paprika, chipotle chili powder, garlic powder, salt, pepper, onion powder, and cumin. Now the fun part—gently lift the skin of the turkey and smear melted butter directly onto the meat beneath. I use my fingers here because it lets me really get in there. Rub the spice mix all over the buttered meat under the skin, then massage the remaining rub on the turkey’s skin. This layered seasoning method is one of the secrets to that deliciously deep flavor.

Step 4: Smoke with Applewood and Bourbon

Drop your soaked applewood chips on the smoker burner, then pour your bourbon and water mixture into the smoker’s water pan to keep things moist. I like to place the turkey breast-side down in the smoker so the juices baste the meat naturally. Cooking times vary based on size and smoker, but about 20-30 minutes per pound is a good rule of thumb. My 7-pound breast took about 3 1/2 hours. Resist the urge to open the door too often—internal temp is key, so use a thermometer to check for about 160-165°F before pulling it out. Let the turkey rest for 20 minutes after smoking—it helps those beautiful juices redistribute for ultimate tenderness.

Step 5: Whip Up the Cider Bourbon Gravy

While the turkey is finishing, heat olive oil in a large pan over medium heat. Toss in shallots, diced apple, salt, and pepper, stirring occasionally until soft—about 5 minutes. Add minced garlic and the turkey neck, browning it well on all sides (about 5 minutes per side)—this is where the gravy’s rich body starts coming together! Crank the heat to medium-high, pour in bourbon, and stir until it nearly evaporates, leaving just a thin coating in the pan. Then pour in apple cider and bring to a gentle simmer.

To thicken, shake cold chicken stock and flour vigorously together in a jar to avoid lumps. Remove the neck from the pan and whisk the cider mixture continuously while slowly adding in the stock-flour mix. Keep stirring over medium heat for 10-15 minutes until the gravy thickens to your liking. Patience here really pays off—the stirring builds that silky smooth texture you want!

Slice the rested turkey and serve it up smothered in this luscious cider bourbon gravy. I promise, it tastes even better the next day, so hold onto those leftovers!

How to Serve Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe

Garnishes

I love to finish this dish with a sprinkle of fresh chopped parsley or thyme—both add a lovely pop of color and a subtle herby freshness that cuts through the richness. A few thin apple slices on the side also make for a pretty and seasonally appropriate garnish that ties in nicely with the gravy.

Side Dishes

My go-tos are classic: buttery mashed potatoes (perfect for soaking up that gravy), sautéed green beans with toasted almonds, and a crisp fried sage for aromatic crunch. Sometimes I serve with roasted root vegetables tossed in maple glaze or even a cornbread to complement the smoky-sweet profile.

Creative Ways to Present

For holiday dinners or dinner parties, I arrange thick slices of smoked turkey breast layered over a rustic wooden board, surrounded by small bowls of gravy, mustard, and spiced cranberry sauce. Adding a few sprigs of rosemary and crisp apple wedges takes the plating from simple to stunning. It really makes the meal feel special and inviting.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly wrap leftover smoked turkey in foil or store in airtight containers in the fridge. This keeps the meat tender and retains moisture. I always keep the gravy separate in its own container to reheat gently and avoid clumping.

Freezing

I’ve frozen sliced smoked turkey breast wrapped in freezer paper and placed inside zip seals for up to three months. The gravy freezes well too; I just thaw it slowly in the fridge and whisk before reheating. Freezing is a lifesaver when you have extra and want to enjoy it later without waste.

Reheating

To reheat, I gently warm the turkey slices covered in the oven at low heat (around 275°F) so they don’t dry out. For the gravy, a gentle simmer on the stovetop with a splash of water or stock helps it come back to silky perfection. Avoid microwaving if you can—it tends to dry out the meat and give the gravy a weird texture.

FAQs

Final Thoughts

This Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe is truly one of those dishes that brings everyone around the table, craving seconds and sharing stories. I love making it for celebrations because it feels both comforting and special, with flavors that are complex yet approachable. If you’ve been on the fence about smoking a turkey breast, I hope this walk-through gives you the confidence to give it a try—you’ll be rewarded with juicy, smoky, melt-in-your-mouth goodness that everyone will be talking about for days. Go ahead and treat yourself; you deserve it!

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