Turkey is an excellent meat to smoke; the meat stays tender and moist thanks to the savory brine marinade and the spice rub before smoking. Applewood chips infuse the turkey breast with a sweet smokiness. Serve it with this mouthwatering cider & bourbon gravy! Smart Recipes, American Recipes, Turkey Recipes, Recipes Turkey American Smoky Bourbon And Cider Turkey Smoky Bourbon And Cider Turkey Recipe | RecipeSavants.com PT4H15M Serves 8 Ingredients: 8 Pounds Turkey Breast 1 Cup Water 2 Tablespoons Olive Oil 3 Medium Shallots 1 Large Apple 0.25 Teaspoon Salt & Freshly Ground Black Pepper 2 Cloves Garlic 0.75 Cup Bourbon 0.66 Cup Apple Cider 2 Cups Chicken Stock 3.5 Tablespoons All-Purpose Flour 3 Cups Applewood Chips 1 Cup Maple Syrup 0.25 Cup Brown Sugar 0.25 Cup Whole Black Peppercorns 4 Cups Cold Bourbon 6 Quarts Cold Water 1 Cup Kosher Salt 3 Tablespoons Brown Sugar 1.5 Tablespoons Smoked Paprika 1.5 Teaspoons Chipotle Chilli Powder 1.5 Teaspoons Garlic Powder 1.5 Teaspoons Salt 1.5 Teaspoons Freshly Ground Black Pepper 1 Teaspoon Onion Powder 0.5 Teaspoon Ground Cumin 6 Tablespoons Unsalted Butter In a large stockpot, combine all the brine ingredients and bring to a boil, stirring until the sugar is completely dissolved. Cool to room temperature, submerge the turkey breast in the brine, and marinate in the refrigerator for at least 12 hours, if not overnight. Remove the turkey breast from the brine, and rinse with clean water, pat dry with paper towels and rest for at least 1 hour at room temperature. Preheat the smoker to 300-325 degrees for at least 90 minutes. Meanwhile, combine the rub ingredients in a large bowl and generously season all sides of the turkey breast, reserving 2 tablespoons for the gravy. Combine 1 cup water with a 1/2 cup of the bourbon in the water pan of the smoker. Smoke the turkey for 3 1/2 hours. Allow the turkey to rest for 20 minutes before carving. Meanwhile, heat a large cast iron skillet and saute the shallots, garlic, and diced apples in the olive oil until they just start to soften. Remove from the heat and carefully pour in a 1/4 cup of bourbon and carefully return to the heat. Allow the liquor to completely evaporate, and whisk in the cider, stock, flour, salt & pepper and reserved BBQ rub. Simmer for 10-15 minutes until thickened. Serve the carved turkey with a healthy dollop of the gravy.

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