Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe

If you’re on the hunt for a turkey recipe that’s bursting with flavor and just a little bit special, you’re going to want to stick around for this one. I’m excited to share my Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe—a stunning combination of smoky, sweet, and savory flavors that will wow your family and friends. This recipe has become a go-to for me when I want to impress without putting in a ton of fuss, and once you try it, you’ll see why it’s such a fan-freaking-tastic choice for any occasion.

Ingredients You’ll Need

Each ingredient in this Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe was selected to build layers of flavor that complement each other beautifully. I always recommend using fresh, high-quality ingredients when you can—it really makes a difference in smoking and gravy-making.

• Kosher salt: Essential for the brine to deeply season and keep the turkey moist.
• Maple syrup and brown sugar: These add a subtle sweetness to the brine and rub, balancing smoky flavors.
• Whole black peppercorns: For a gentle peppery kick in the brine.
• Bourbon: Adds warmth and complexity to the brine, smoker water pan, and gravy.
• Turkey breast: The star of the show—choose a fresh 7-pound breast for the best texture.
• Smoked paprika and chipotle chili powder: These spices build smokiness and a slight heat in your rub.
• Garlic powder, onion powder, cumin, salt, and pepper: The supporting cast in your spice rub that takes the flavor up a notch.
• Unsalted butter: Melted to rub under the skin and keep that turkey juicy and flavorful.
• Applewood chips: Soaked for a gentle, natural smoke that imparts incredible aroma and taste.
• Apple and shallots: For a graceful sweetness and depth to the cider bourbon gravy.
• Low-sodium chicken stock: Ensures your gravy is rich and flavorful without overpowering salt.
• All-purpose flour: To thicken your gravy into a silky, smooth finish.
• Olive oil: To sauté your aromatics and build the gravy base.
• Turkey neck: Reserved from your bird to lend a superior meaty boost to the gravy.

Variations

I love how versatile this Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe is—it’s easy to tweak to fit your tastes or dietary needs. I often experiment with different wood chips or spice blends depending on the season, and I encourage you to do the same to make it uniquely yours!

• Spice it up: If you like heat, adding a pinch more chipotle powder or even cayenne will give the rub some extra zing—I tried this once for game day and it was a big hit.
• Smoke swap: I’ve also used hickory or pecan wood chips instead of applewood, and each brings a slightly different smoky profile—feel free to experiment.
• Non-alcoholic option: Substitute bourbon with apple juice in the brine and gravy for a family-friendly version that still tastes fantastic.
• Herb infusion: Adding fresh herbs like rosemary or thyme under the skin lends a lovely aromatic note that makes the turkey smell amazing while cooking.

How to Make Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe

Step 1: Prepare the Brine and Turkey

Start by mixing kosher salt, maple syrup, brown sugar, whole black peppercorns, bourbon, and cold water in a large bucket or container. This brine locks in moisture and layers in subtle sweetness and a touch of bourbon warmth. Before soaking, remove the giblets and neck from your turkey breast—keep the neck aside refrigerated for the gravy later. Submerge your turkey breast in the brine, cover it, and refrigerate for 8 to 12 hours. Trust me, this overnight brining is the secret to juicy, tender meat that doesn’t dry out during smoking.

Step 2: Dry and Season Your Turkey

Pat your turkey dry with paper towels after brining, then let it rest uncovered in the refrigerator for a couple of hours. This drying step helps the skin crisp up beautifully during smoking. Next, mix your spice rub: brown sugar, smoked paprika, chipotle chili powder, garlic powder, onion powder, cumin, salt, and pepper. Carefully loosen the skin and thoroughly rub melted butter underneath and all over the meat. I like using my fingers and a spoon to get the butter in every nook—that trick makes a huge difference. Then massage the spice rub under the skin and all over the surface for a deeply flavored crust.

Step 3: Fire Up the Smoker and Smoke Your Turkey

Preheat your smoker to 300-325°F and add soaked applewood chips. Combine bourbon and water and pour it into the smoker’s water pan to add moisture and enhance the aroma. I like to place the turkey breast skin-side down so the juices baste the meat naturally while it cooks. Based on turkey size and smoker guidelines, plan on about 20-30 minutes per pound—mine took roughly 3½ hours. Avoid opening the smoker too often; each time you do, you lose heat and extend cooking time. If you want, you can baste gently with melted butter, but I usually skip this step to keep the temperature steady. Once the turkey hits around 165°F internally, take it out and let it rest for 20 minutes before carving—resting is a must to lock in all those flavorful juices!

Step 4: Make the Cider Bourbon Gravy

The gravy is what really ties this Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe together. Start by heating olive oil in a pan, then sauté diced shallots and apple with salt and pepper until soft and fragrant. Add minced garlic and the reserved turkey neck, browning it well on all sides for about 5 minutes per side. Then crank up the heat and deglaze the pan with bourbon, stirring constantly to lift all the delicious brown bits—that’s pure flavor gold! Let most of the bourbon cook off, leaving just a thin layer, then pour in apple cider and bring to a gentle simmer.

Here’s a trick I learned: whisk the cold chicken stock with flour in a shaker or jar until completely smooth before adding it to the pan. Remove the turkey neck, then whisk your cider mixture continuously while slowly pouring in the stock-flour blend. Keep stirring for 10-15 minutes until the gravy thickens to that perfect silky texture. Patience is key here — don’t stop whisking or you’ll get lumps. This gravy reheats beautifully too, just warm it gently with a splash of stock or water to loosen it up.

Pro Tips for Making Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe

How to Serve Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe

Garnishes

I usually keep garnishes simple but effective—fresh thyme sprigs or chopped parsley scattered over the sliced turkey add a lovely pop of color and a hint of herbaceous freshness. Sometimes I toss in thin apple slices to echo the sweetness of the gravy, which always sparks compliments from guests.

Side Dishes

This smoked turkey pairs beautifully with classic mashed potatoes that soak up every drop of the cider bourbon gravy. I also like roasted root vegetables like carrots and parsnips seasoned simply with olive oil and rosemary—comfort food at its finest. For a bit of green, sautéed Brussels sprouts with a squeeze of lemon balance out the richness perfectly.

Creative Ways to Present

For a festive look, I slice the turkey breast thick and fan it out on a large wooden board, arranging roasted apples, herbs, and even small bowls of gravy for dipping. This rustic spread feels warm and inviting, perfect for holiday gatherings or a special weekend dinner where you want to impress but keep things relaxed.

Make Ahead and Storage

Storing Leftovers

Whenever possible, I slice the leftover turkey and store it in an airtight container in the fridge. The gravy goes in a separate container to keep things from getting soggy. It stays good for about 3 to 4 days, making weekday lunches or quick dinners delightfully easy.

Freezing

I’ve frozen sliced smoked turkey breast a couple of times by wrapping it tightly in plastic wrap and then placing it in freezer bags. It held up well for about 2 months, though the texture is best fresh. The gravy freezes nicely, too—just thaw it overnight in the fridge before reheating.

Reheating

To reheat, I gently warm turkey slices in a covered skillet with a splash of broth or water to keep them moist. The gravy reheats best on low heat while stirring frequently to return it to that smooth, pourable consistency you want.

FAQs

Final Thoughts

This Applewood Smoked Turkey Breast with Cider Bourbon Gravy Recipe has become one of my absolute favorites to make whenever I want a dish that feels special but stays manageable. It’s such a joy to slice into that tender, smoky turkey and drizzle it with that rich, slightly sweet gravy. I truly believe you’ll find success and compliments when you give this recipe a try. So don’t hesitate—grab your smoker and get ready to make something deliciously memorable with your loved ones. Happy cooking!

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