There’s nothing quite like the satisfying aroma that fills the kitchen when applewood smoked turkey is on the menu. This isn’t just any turkey; it’s a dish transformed by a sweet maple bourbon brine and a rich cider bourbon gravy that tantalizes the taste buds. As the turkey slow-smokes to perfection, it develops a golden, crispy skin and tender, juicy meat that’s hard to resist.
I can still picture the laughter and cheers around the table when I served it for the first time last Thanksgiving. Everyone raved about its deep flavor and the comforting embrace of the gravy—elevating what could have been just another ordinary holiday meal to something downright spectacular. Whether you’re planning a festive gathering or wanting something special for dinner, this applewood smoked turkey breast offers that perfect blend of savory comfort and festive flair, ready to become the showstopper on your table.
Why Choose Applewood Smoked Turkey?
Irresistible Aroma: Imagine the fragrant scent that fills your kitchen as this turkey smokes, enticing everyone with its savory notes.
Deliciously Unique: This dish transforms a traditional favorite into something unforgettable, thanks to the maple bourbon brine and cider gravy.
Tender and Juicy: Each bite offers succulent, juicy turkey meat paired with a crispy skin that’s sure to impress.
Festive Appeal: Perfect for gatherings or special occasions, it adds a touch of elegance to your meal.
Crowd-Pleasing Flavor: Bring friends and family together around a comforting dish that sparks joy, laughter, and second helpings!
Applewood Smoked Turkey Ingredients
Elevate your holiday meal with these essential ingredients.
For the Brine
• Kosher Salt – Essential for brining; enhances moisture retention. Substitute with sea salt if necessary.
• Maple Syrup – Adds sweetness and depth to the brine. Can replace with honey for a different flavor.
• Brown Sugar – Contributes caramelized flavor in both brine and spice rub. Use coconut sugar for a refined sugar alternative.
• Whole Black Peppercorns – Provide spice and depth to the brine. Ground black pepper is an alternative but less flavor intensity.
• Cold Bourbon – Key for both brine and steaming; enhances the overall flavor. Non-alcoholic option: use apple cider.
• Cold Water – To dilute brine; ensure it’s cold to maintain turkey quality.
• Turkey Breast (7 pounds) – Main protein; ideal for smoking. Adjust brining time for different sizes.
For the Spice Rub
• Brown Sugar (for rub) – Adds sweetness; can be varied with flavored sugars like maple.
• Smoked Paprika – Delivers a smoky flavor; regular paprika works but with less smokiness.
• Chipotle Chili Powder – Offers heat; replace with cayenne or omit for a milder rub.
• Salt and Pepper – Basic seasonings; adjust to taste.
• Onion Powder and Garlic Powder – Enhance depth of flavor; fresh garlic/onion can be substituted but with different measurements.
• Ground Cumin – Adds earthiness; omit if not available.
For the Gravy
• Unsalted Butter – Helps moisture and richness; use olive oil for a dairy-free version.
• Olive Oil – For gravy; can substitute with butter.
• Shallots – Adds sweetness and complexity; can replace with onions in a pinch.
• Small Apple – Adds fruitiness to the gravy; swap with pear or eliminate if preferred.
• Garlic Cloves – Essential for flavor; use garlic powder if fresh is unavailable.
• Apple Cider – Provides acidity and sweetness to gravy; use extra stock in its absence.
• Low-Sodium Chicken Stock – Provides the base for the gravy; also use turkey stock if available.
• All-Purpose Flour – Thicks the gravy; for gluten-free, swap with cornstarch as needed.
For Smoking
• Soaked Applewood Chips – Provides the primary smoking flavor; use other fruitwood chips like cherry if unavailable.
With these ingredients, you’re ready to create a memorable applewood smoked turkey with cider bourbon gravy that will be the star of your holiday feast!
How to Make Applewood Smoked Turkey
-
Prepare the Brine: In a large container, combine kosher salt, maple syrup, brown sugar, whole black peppercorns, bourbon, and cold water. Stir until fully dissolved and set aside to cool.
-
Brine the Turkey: Clean the turkey breast and submerge it in the brine, ensuring all areas are covered. Refrigerate for 8-12 hours to let the flavors infuse.
-
Dry the Turkey: After brining, remove the turkey from the brine and thoroughly pat it dry. Refrigerate for 1-2 hours to allow a pellicle to form, which helps the smoke adhere.
-
Preheat the Smoker: Set your smoker to 300-325°F and add soaked applewood chips to the smoking box. This will create the luscious smoky flavor.
-
Apply the Spice Rub: Mix the brown sugar, smoked paprika, chipotle chili powder, salt, pepper, onion powder, garlic powder, and ground cumin. Rub melted butter under and over the turkey skin, then apply the spice mix liberally.
-
Smoke the Turkey: Place the turkey breast side down in the smoker, making sure to maintain temperature. Smoke for approximately 3.5 hours, basting occasionally for extra moisture.
-
Prepare the Gravy: About 30 minutes before the turkey is done, heat olive oil in a pan and cook shallots and apple until softened. Add garlic and turkey neck, deglazing with bourbon and cider for enhanced flavor.
-
Thicken the Gravy: In a jar, mix the chicken stock and flour until smooth. Gradually pour into the pan with the shallots while whisking continuously until the gravy thickens to your liking.
-
Serve with Love: Allow the turkey to rest for at least 20 minutes before carving. Serve with the rich cider bourbon gravy drizzled generously on top.
Optional: Garnish with fresh herbs like thyme or rosemary for an elegant touch.
Exact quantities are listed in the recipe card below.
What to Serve with Applewood Smoked Turkey Breast with Cider Bourbon Gravy?
Creating a full meal around this flavorful turkey will make your gathering unforgettable. Delight in the fantastic aromas and tastes that will have everyone reaching for seconds!
-
Creamy Mashed Potatoes: The velvety texture of buttery mashed potatoes perfectly balances the smoky turkey and rich gravy. They soak up all the savory juices like a dream.
-
Garlic Green Beans: Crisp-tender green beans sautéed with garlic and a sprinkle of lemon provide a fresh crunch that complements the turkey’s savory flavors beautifully. Their bright color adds a festive touch!
-
Sweet Potato Casserole: With its sweet and lightly spiced flavor, this dish offers a delightful contrast to the turkey’s smoky depth. Topped with marshmallows, it brings a nostalgic comfort ideal for holiday gatherings.
-
Cranberry Sauce: The tangy sweetness of cranberry sauce cuts through the richness of the gravy, enhancing the overall flavor and adding a touch of brightness to each bite.
-
Herbed Bread Rolls: Soft, fluffy rolls are perfect for mopping up gravy and adding a delightful chew to the meal. Opt for a mix of herbs for an aromatic twist!
-
Pumpkin Pie: End your feast on a sweet note with a classic pumpkin pie. Its warm spices resonate beautifully with the flavors of the turkey, making it a perfect holiday dessert.
-
Chardonnay: A glass of chilled Chardonnay pairs well, enhancing the turkey’s richness while providing a crisp contrast that cleanses the palate. It’s the perfect drink to toast your festive table!
Enjoy these pairings that blend textures and flavors seamlessly, creating a heartfelt feast around your exceptional applewood smoked turkey breast!
Expert Tips for Applewood Smoked Turkey
- Cold Ingredients: Always use cold bourbon and stock in your brine and gravy to ensure the turkey cooks evenly and remains juicy.
- Patience is Key: Don’t rush the brining process; allowing the turkey to sit in the brine for 8-12 hours makes all the difference in flavor.
- Temperature Control: Avoid opening the smoker frequently, as this can cause temperature fluctuations; monitor closely to maintain consistent heat.
- Resting Period: Let the turkey rest for at least 20 minutes after smoking to allow the juices to redistribute for maximum juiciness.
- Whisking the Gravy: Stir continuously while thickening the gravy to prevent lumps and achieve a smooth, velvety texture.
- Experiment with Wood: While applewood is traditional, feel free to explore other smoking woods like cherry or hickory for a unique flavor twist!
Make Ahead Options
These delicious Applewood Smoked Turkey Breasts with Cider Bourbon Gravy are perfect for meal prep enthusiasts! You can prepare the brine and spice rub up to 24 hours in advance, allowing the flavors to deepen. Simply mix the brine ingredients and refrigerate, ensuring the turkey is submerged to keep it juicy. The gravy can also be made up to 3 days ahead; store it in an airtight container in the fridge to maintain its rich flavor. When ready to serve, reheat the gravy while smoking the turkey. By prepping ahead, you’ll save precious time and have more moments to enjoy with your loved ones at the table!
How to Store and Freeze Applewood Smoked Turkey
- Fridge: Store leftover applewood smoked turkey in an airtight container for up to 3-4 days to maintain its moistness and flavor.
- Freezer: Wrap the turkey tightly in plastic wrap and aluminum foil, or use a freezer-safe bag. It can be frozen for up to 3 months without sacrificing taste or texture.
- Thawing: When ready to enjoy, thaw the turkey in the refrigerator for 24 hours before reheating for best results.
- Reheating: Heat in the oven at 325°F, covered with foil to keep it moist, until warmed through—this will keep the delicious flavors intact!
Variations & Substitutions for Applewood Smoked Turkey
Get ready to personalize your applewood smoked turkey and make it uniquely yours with these tasty twists!
- Whole Turkey: Use the same brining and smoking instructions, adjusting cooking times based on the turkey’s weight for perfect doneness.
- Herb Variation: Fresh herbs like rosemary, thyme, or sage can be added to the brine or rub, infusing aromatic notes that will elevate your turkey’s flavor.
- Non-Alcoholic Option: Swap bourbon with apple cider in both brine and gravy for a vibrant, alcohol-free alternative that still tastes divine.
- Sweet Twist: Add orange zest to your brine for a citrusy brightness; the result will be a subtly sweet flavor profile that dances on your palate.
- Spicy Kick: Replace chipotle chili powder with smoked jalapeño powder for added heat, giving your turkey a delightful kick that will please spice lovers.
- Fruit Enhancements: Toss in some crushed cranberries to your gravy for a burst of tartness that contrasts beautifully with the rich flavors of the turkey.
- Cider Variation: Experiment with different types of apple cider (like spiced) for the gravy to create varying flavor layers, enhancing your gravy’s complexity.
- Gluten-Free Gravy: Substitute all-purpose flour with cornstarch or arrowroot powder to thicken your gravy while keeping it gluten-free without losing its luscious texture.
Get creative with your applewood smoked turkey, and enjoy making this classic dish your own!
Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe FAQs
How do I choose the right turkey for smoking?
Absolutely! When selecting a turkey breast for smoking, look for a fresh, plump turkey with no dark spots or bruising. Aim for a size around 7 pounds for optimal tenderness. If you’re planning to smoke a whole turkey, ensure it’s thawed completely, ideally spending 24 hours in the refrigerator per 4–5 pounds.
How should I store leftover applewood smoked turkey?
Very simple! Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, wrap it tightly in plastic wrap and aluminum foil—or place it in a freezer-safe bag—to freeze for up to 3 months. Always label the container with the date to keep track!
Can I freeze applewood smoked turkey? If so, how?
Of course! To freeze your turkey, first allow it to cool completely. Then wrap it well in plastic wrap and then in aluminum foil, or use a freezer-safe bag, squeezing out excess air. For best results, consume within 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating.
What if my turkey isn’t cooking evenly?
Don’t worry; it happens! If your turkey isn’t cooking evenly, it might be due to uneven placement in the smoker or temperature fluctuations. Make sure to check your smoker’s temperature before placing the turkey inside, and baste it occasionally to keep moisture levels stable. If using a whole turkey, use a meat thermometer to check the thickest part of the breast, ensuring the internal temperature reaches 165°F.
Is this recipe suitable for those with gluten allergies?
Absolutely! Just replace the all-purpose flour used for thickening the gravy with cornstarch. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry, and whisk this into your sautéed mixture until it reaches your desired thickness. This way, everyone can enjoy the savory flavors of the applewood smoked turkey!
How can I make this turkey brine if I don’t have bourbon?
Not a problem at all! If you prefer a non-alcoholic option, simply substitute the bourbon with an equal amount of apple cider in both the brine and the gravy. It will still impart a wonderful depth of flavor while keeping it fun and festive!
Applewood Smoked Turkey with Cider Bourbon Gravy Delight
Ingredients
Equipment
Method
- Prepare the Brine: In a large container, combine kosher salt, maple syrup, brown sugar, whole black peppercorns, bourbon, and cold water. Stir until fully dissolved and set aside to cool.
- Brine the Turkey: Clean the turkey breast and submerge it in the brine, ensuring all areas are covered. Refrigerate for 8-12 hours to let the flavors infuse.
- Dry the Turkey: After brining, remove the turkey from the brine and thoroughly pat it dry. Refrigerate for 1-2 hours to allow a pellicle to form, which helps the smoke adhere.
- Preheat the Smoker: Set your smoker to 300-325°F and add soaked applewood chips to the smoking box.
- Apply the Spice Rub: Mix the brown sugar, smoked paprika, chipotle chili powder, salt, pepper, onion powder, garlic powder, and ground cumin. Rub melted butter under and over the turkey skin, then apply the spice mix liberally.
- Smoke the Turkey: Place the turkey breast side down in the smoker, making sure to maintain temperature. Smoke for approximately 3.5 hours, basting occasionally for extra moisture.
- Prepare the Gravy: About 30 minutes before the turkey is done, heat olive oil in a pan and cook shallots and apple until softened. Add garlic and turkey neck, deglazing with bourbon and cider for enhanced flavor.
- Thicken the Gravy: In a jar, mix the chicken stock and flour until smooth. Gradually pour into the pan with the shallots while whisking continuously until the gravy thickens to your liking.
- Serve with Love: Allow the turkey to rest for at least 20 minutes before carving. Serve with the rich cider bourbon gravy drizzled generously on top.