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!
RecipeSavants.comTurkey 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, RecipesTurkeyAmericanSmoky Bourbon And Cider TurkeyPT4H15MServes 8
Ingredients:
8 Pounds Turkey Breast1 Cup Water1 Cup Maple Syrup0.25 Cup Brown Sugar0.25 Cup Whole Black Peppercorns4 Cups Cold Bourbon6 Quarts Cold Water1 Cup Kosher Salt2 Tablespoons Olive Oil3 Medium Shallots1 Large Apple0.25 Teaspoon Salt & Freshly Ground Black Pepper2 Cloves Garlic0.75 Cup Bourbon0.66 Cup Apple Cider2 Cups Chicken Stock3.5 Tablespoons All-Purpose Flour3 Tablespoons Brown Sugar1.5 Tablespoons Smoked Paprika1.5 Teaspoons Chipotle Chilli Powder1.5 Teaspoons Garlic Powder1.5 Teaspoons Salt1.5 Teaspoons Freshly Ground Black Pepper1 Teaspoon Onion Powder0.5 Teaspoon Ground Cumin6 Tablespoons Unsalted Butter3 Cups Applewood ChipsIn 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.