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
Scale
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.
