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Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 110 reviews
  • Author: Paula
  • Prep Time: 15 minutes (plus 8-12 hours brining and 1-2 hours drying)
  • Cook Time: Approximately 3 hours 30 minutes smoking; plus 30 minutes gravy preparation
  • Total Time: 12 hours 45 minutes to 16 hours 15 minutes including brining, drying, smoking, resting, and gravy making
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Description

This Applewood Smoked Turkey Breast with Cider Bourbon Gravy offers a rich and smoky flavor profile elevated by a bourbon-infused brine and a beautifully spiced rub. The turkey is slowly smoked to tender perfection, and the accompanying cider bourbon gravy, made from the reserved turkey neck, apple, and shallots, adds a sweet and savory complement. It’s a perfect centerpiece for a festive gathering or a special meal that combines traditional smoking techniques with gourmet flavors.

Ingredients

Scale

Brine

  • 1 cup kosher salt
  • 1 cup maple syrup
  • 1/4 cup brown sugar
  • 1/4 cup whole black peppercorns
  • 4 cups cold bourbon
  • 1 1/2 gallons cold water
  • 1 (7-pound) turkey breast

Turkey Rub and Preparation

  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons smoked paprika (bourbon smoked paprika recommended)
  • 1 1/2 teaspoons chipotle chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 6 tablespoons unsalted butter, melted
  • Soaked applewood chips for smoking (about 2 cups)
  • 1/2 cup bourbon
  • 1 cup water

Cider Bourbon Gravy

  • The reserved turkey neck
  • 2 tablespoons olive oil
  • 3 shallots, diced
  • 1 small apple, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 1/3 cup bourbon
  • 2/3 cup apple cider
  • 2 cups cold low-sodium chicken stock
  • 3 1/2 tablespoons all-purpose flour

Instructions

  1. Prepare the Brine: Combine kosher salt, maple syrup, brown sugar, whole black peppercorns, bourbon, and cold water in a large bucket. Clean the turkey breast by removing giblets and the neck, reserving the neck for the gravy and refrigerating it in a resealable bag. Submerge the turkey breast fully in the brine liquid and refrigerate for 8 to 12 hours to deeply flavor and tenderize the meat.
  2. Dry the Turkey: Remove the turkey from the brine and pat dry thoroughly using paper towels. Place the turkey on a baking sheet and refrigerate uncovered for 1 to 2 hours to allow the skin to dry, which helps in achieving a crisp outer texture during smoking.
  3. Preheat Smoker and Prepare Wood Chips: Heat your smoker to a temperature range between 300°F and 325°F. Add soaked applewood chips (about 2 cups) to the smoker’s burner or wood chip tray as per the smoker’s instructions to create flavorful smoke.
  4. Make the Spice Rub and Apply Butter: In a bowl, mix brown sugar, smoked paprika, chipotle chili powder, garlic powder, salt, black pepper, onion powder, and cumin. Gently lift the skin of the turkey and use both your hands and a spoon to spread the 6 tablespoons of melted butter underneath the skin and over the meat. Rub the spice mixture thoroughly underneath the skin and over the entire outer surface of the turkey breast for maximum flavor penetration.
  5. Smoke the Turkey: Combine 1/2 cup bourbon and 1 cup water in a glass and pour this liquid into the smoker’s water pan to maintain moisture during cooking. Place the turkey breast in the smoker breast side down so that juices flow back into the meat. Smoke the turkey for approximately 3 1/2 hours, estimating 20 to 30 minutes per pound, or adjust time according to your smoker’s recommendations. Avoid opening the smoker door frequently to maintain consistent temperature. Optionally baste with melted butter, though minimizing door openings is advised.
  6. Rest the Turkey: Once smoked to perfection, remove the turkey and allow it to rest at room temperature for about 20 minutes before carving. Resting helps retain the juices, ensuring tender and flavorful meat.
  7. Begin the Gravy: About 30 minutes before the turkey is done, heat 2 tablespoons olive oil in a large saucepan over medium heat. Add diced shallots and diced apple, then season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes, stirring occasionally until softened. Add minced garlic and the reserved turkey neck. Brown the neck, turning every 5 minutes to caramelize all sides.
  8. Deglaze and Simmer: Increase heat to medium-high and pour in 1/3 cup bourbon. Stir continuously, scraping the browned bits off the pan to incorporate flavor, and cook until most of the bourbon evaporates, leaving a thin layer at the pan’s bottom. Add 2/3 cup apple cider and bring the mixture to a simmer.
  9. Prepare Flour Slurry: Pour 2 cups cold low-sodium chicken stock into a shaker bottle or jar. Add 3 1/2 tablespoons all-purpose flour on top, secure the lid, and shake vigorously for at least 30 seconds until well combined with no lumps. This slurry will thicken the gravy smoothly.
  10. Make the Gravy: Remove the turkey neck from the pan and begin whisking the cider mixture continuously over medium heat. Slowly pour in the flour and chicken stock slurry while whisking steadily. Continue stirring for 10 to 15 minutes until the gravy thickens and becomes smooth. Do not stop stirring to prevent lumps and sticking.
  11. Carve and Serve: Slice the rested turkey breast as desired and serve with the freshly made cider bourbon gravy. This gravy reheats well on the stovetop over low heat with a splash of water or stock, stirred occasionally until smooth.

Notes

  • Ensure all liquids for the brine and gravy (bourbon, water, chicken stock) are cold before use to optimize brining and prevent clumping in the gravy slurry.
  • Adjust smoking time based on your smoker’s specifications and the exact weight of your turkey breast to avoid under or overcooking.
  • Reserving and using the turkey neck for gravy adds deep, savory flavor and richness.
  • Opening smoker doors frequently releases heat and smoke, which may prolong cooking time; minimize door openings.
  • The cider bourbon gravy can be prepared in advance and reheated gently, making this recipe convenient for entertaining.
  • Use soaked applewood chips for optimal smoke flavor and to prevent quick burning.

Nutrition

  • Serving Size: 1/6 of smoked turkey breast with gravy (approximately 8 ounces turkey + 1/4 cup gravy)
  • Calories: 450 kcal
  • Sugar: 8 g
  • Sodium: 650 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 50 g
  • Cholesterol: 140 mg

Find it online: https://piesbypaula.com/applewood-smoked-turkey-breast-with-cider-bourbon-gravy-recipe/