If you are on the hunt for a show-stopping centerpiece that bursts with smoky, savory flavors complemented by a sweet and tangy touch, then this Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe is going to become your new best friend in the kitchen. Imagine the tender, juicy turkey infused with the subtle smokiness of applewood complemented perfectly by a rich and velvety gravy that carries bright notes of apple cider and the warm kick of bourbon. This recipe is as comforting as it is elegant, perfect for family gatherings, holidays, or whenever you want to impress guests with a dish that looks and tastes as though it took hours to master.
Ingredients You’ll Need
Gathering the right ingredients is the foundation for success, and this recipe keeps it refreshingly simple. Each ingredient has a key role, whether it’s building deep, smoky flavors, providing a luscious gravy base, or adding that little extra touch of warmth and spice.
- Turkey breast (5 to 6 pounds, bone-in, skin-on): The star of the dish, providing juicy, tender meat with crispy skin after smoking.
- Olive oil or melted butter (¼ cup): Helps the seasoning adhere and contributes richness to the turkey skin.
- Brown sugar (2 tablespoons): Adds sweetness and helps create a gorgeous caramelized crust.
- Kosher salt (1 tablespoon): Essential for seasoning deeply and enhancing all flavors.
- Black pepper (2 teaspoons): Adds a sharp, peppery bite to balance the sweetness.
- Smoked paprika (1 tablespoon): Amplifies the smoky flavor with a subtle earthiness.
- Garlic powder (1 teaspoon): Infuses the turkey with savory depth.
- Onion powder (1 teaspoon): Supports aromatic complexity and sweetness.
- Dried thyme (1 teaspoon): Brings a lovely herbal note that complements poultry beautifully.
- Applewood chips (soaked): Impart that iconic sweet, fruity smoke signature to the turkey.
- Fresh herbs (rosemary, thyme, sage) for cavity (optional): Adds fragrant bursts of flavor during smoking.
- Butter (2 tablespoons) for gravy: Creates a luscious base to the cider bourbon gravy’s roux.
- All-purpose flour (2 tablespoons): Thickens the gravy to a perfect silky texture.
- Apple cider (1 cup): Offers bright, fruity acidity that lifts the gravy.
- Bourbon (½ cup): Adds a warming, caramel depth and a hint of boozy complexity.
- Turkey or chicken stock (1½ cups): Provides savory body and richness to the gravy.
- Dijon mustard (1 teaspoon): Gives the gravy a subtle tang and sharpness for balance.
- Salt and pepper to taste: Finishing touches to perfect seasoning in the gravy.
How to Make Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe
Step 1: Prepare the Smoker and Turkey
First things first, preheat your smoker to 250°F and make sure your applewood chips are soaked; this will ensure a slow, steady smoke that infuses the turkey with incredible flavor. While waiting, dry the turkey breast thoroughly with paper towels to help the seasoning stick and skin crisp. Mix the olive oil or melted butter with brown sugar, kosher salt, pepper, smoked paprika, garlic powder, onion powder, and thyme to create a fragrant, rich paste. Don’t just slather this all over the turkey breast—be sure to get under the skin for maximum flavor penetration. If you have fresh herbs on hand, tuck them in the cavity for a subtle herbal boost during smoking.
Step 2: Smoke the Turkey Breast
Place the turkey breast directly on the smoker grate to ensure it picks up that lovely applewood aroma while cooking evenly. Insert a meat thermometer into the thickest part of the breast (steering clear of the bone) to keep track of your progress. Smoking will take about 3 to 3½ hours, so patience is key—aim for an internal temperature of 160°F before you pull it off the heat. Once out, tent the turkey loosely with foil and let it rest for 15 to 20 minutes; the temperature will rise to a safe 165°F as it rests, locking in those precious juices.
Step 3: Make the Cider Bourbon Gravy
While your turkey is resting, it’s gravy time! Melt butter in a saucepan over medium heat and whisk in the flour to create a roux, cooking for 1 to 2 minutes until it’s lightly golden and fragrant—that’s your base. Gradually whisk in the apple cider and bourbon, letting those beautiful liquids blend and reduce slightly. Add the turkey or chicken stock along with Dijon mustard and let the mixture simmer gently for 8 to 10 minutes until thickened into a luscious sauce. Taste and season with salt and pepper to your liking. For an even richer gravy, try straining reserved pan drippings into the pot.
Step 4: Slice and Serve
Slice your beautifully smoked turkey breast against the grain into thick, juicy portions and arrange them on a serving platter. With the cider bourbon gravy warm and ready, pour generously over top or serve alongside for everyone to ladle as they please. This moment is all about enjoying the fruits of your labor with loved ones, savoring each bite of tender smoked turkey contrasted with the bright, boozy gravy that makes this dish truly outstanding.
How to Serve Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe
Garnishes
Fresh herbs like rosemary and thyme make excellent garnishes, adding a pop of color and aromatic charm to your presentation. A few thin apple slices laid artfully on the plate can hint at the cider’s role in the gravy while contributing a fresh, crisp texture contrast. For a touch of elegance, a light drizzle of extra bourbon over the gravy right before serving can elevate the visual appeal and aroma as well.
Side Dishes
This smoked turkey breast pairs wonderfully with classic sides that balance sweetness and savoriness. Think creamy mashed potatoes that soak up every drop of the cider bourbon gravy, roasted root vegetables for earthiness, or a crisp green bean almondine for light crunch. If you want to keep things seasonal and comforting, a warm wild rice pilaf or buttery cornbread rounds out the meal beautifully.
Creative Ways to Present
For a stunning centerpiece, carve the turkey breast at the table to share the irresistible aroma with your guests. Alternatively, arrange the slices atop a rustic wooden board layered with fresh herbs and small bowls of gravy and cranberry chutney for a tapas-style feast. For a casual yet crowd-pleasing approach, assemble open-faced sandwiches using thick turkey slices, a generous ladle of gravy, and arugula on toasted artisan bread—delicious!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover smoked turkey breast tightly wrapped or in an airtight container in the refrigerator. It will remain juicy and flavorful for up to 3 to 4 days, making it easy to enjoy second-day sandwiches or salads without any loss in taste.
Freezing
If you want to keep your delicious Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe handy for longer, slice the turkey and store in freezer-safe bags or containers. Freeze for up to 3 months to preserve the flavors. Be sure to keep the gravy separate in an airtight container to maintain its silky texture upon thawing.
Reheating
To reheat turkey slices, gently warm them in a covered skillet over low heat with a splash of broth or water to retain moisture. Heat the gravy slowly on the stove, whisking occasionally to bring back its luscious creaminess. Avoid the microwave when possible to keep the texture just right.
FAQs
Can I use a gas or charcoal grill instead of a smoker?
Absolutely! Set up your grill for indirect cooking and add soaked applewood chips in a smoker box or wrapped in foil with holes poked for smoke to escape. This method will still give you that lovely smoked flavor with minimal fuss.
Is it necessary to soak the applewood chips?
Soaking the applewood chips helps them smolder gently and produce a steadier smoke instead of bursting into flames, which can create bitter flavors. It’s a simple step that makes a big difference in the final taste.
Can I brine the turkey breast for this recipe?
Yes! Brining overnight in a saltwater solution adds extra moisture and juiciness, especially if you want that perfect tender bite. Just remember to adjust your seasoning accordingly since the brine adds salt.
How spicy is the seasoning for this smoked turkey breast?
The seasoning is balanced with sweet, smoky, and savory flavors and only a mild peppery warmth from black pepper and paprika—it is not spicy hot, making it a crowd-pleaser for all ages.
Can I make the cider bourbon gravy ahead of time?
You can prepare the gravy a day in advance and reheat it gently on the stove, whisking occasionally. It may thicken in the fridge, so stir in a splash of broth or cider to loosen it back to the perfect consistency before serving.
Final Thoughts
There is something truly special about this Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe that makes entertaining feel a little more festive and a lot more delicious. With relatively simple ingredients and straightforward steps, you can create a mouthwatering dish that steals the spotlight at any meal. Give it a try—you’ll find yourself coming back to this recipe again and again, delighted by those layers of smoky, sweet, and tangy goodness.
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Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Gluten Free
Description
This Applewood Smoked Turkey Breast with Cider Bourbon Gravy recipe offers a succulent, flavorful turkey breast smoked to perfection using aromatic applewood chips. The turkey is seasoned with a robust blend of spices and complemented by a rich, smooth cider bourbon gravy, making it an impressive main course ideal for holiday meals like Thanksgiving or any special occasion.
Ingredients
Turkey Breast and Seasoning
- 1 (5 to 6-pound) bone-in, skin-on turkey breast
- ¼ cup olive oil or melted butter
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Applewood chips (soaked in water)
- Fresh herbs (rosemary, thyme, sage) for cavity (optional)
Cider Bourbon Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (use gluten-free flour for gluten-free option)
- 1 cup apple cider
- ½ cup bourbon
- 1 ½ cups turkey or chicken stock
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat and Prepare Smoker: Preheat your smoker to 250°F using soaked applewood chips to infuse the turkey with a distinctive smoky flavor.
- Make Seasoning Paste: In a small bowl, combine olive oil (or melted butter), brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme to form a flavorful paste.
- Season Turkey: Pat the turkey breast dry with paper towels. Rub the seasoning paste all over the turkey breast, including under the skin if possible for deeper flavor penetration. Optionally, place fresh herbs like rosemary, thyme, and sage inside the cavity for extra aroma.
- Insert Thermometer and Smoke: Insert a meat thermometer into the thickest part of the breast, avoiding bone. Place the turkey breast directly on the smoker grate and smoke it for about 3 to 3 ½ hours, or until the internal temperature reaches 160°F.
- Rest the Turkey: Remove the turkey from the smoker and tent it loosely with foil. Let it rest for 15 to 20 minutes; during this time, the internal temperature will rise to the safe 165°F, and juices redistribute for moistness.
- Prepare Cider Bourbon Gravy: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to create a roux. Gradually whisk in apple cider and bourbon, followed by turkey or chicken stock and Dijon mustard. Simmer for 8 to 10 minutes until the gravy thickens. Season with salt and pepper to taste.
- Serve: Slice the rested turkey breast and serve warm with the cider bourbon gravy poured over or on the side.
Notes
- For extra moist turkey, brine the breast overnight in a saltwater solution before smoking.
- If using a gas or charcoal grill, set it up for indirect heat and add soaked applewood chips to a smoker box or foil pouch.
- For richer gravy, strain pan drippings (if available) and substitute them for part of the stock in the gravy.
- Use gluten-free flour in the gravy to make this recipe gluten-free.
