Applewood Smoked Turkey Breast With Cider Bourbon Gravy Recipe 465
APPLEWOOD SMOKED TURKEY BREAST WITH CIDER BOURBON GRAVY RECIPE - (4.6/5)
Provided by hcardall
Number Of Ingredients 33
Steps:
- Before beginning, make sure your bourbon, water and chicken stock are cold. To make the brine, combine the the salt, syrup, sugar, peppercorns, bourbon and water in a large bucket. Remove any pieces from the turkey, like giblets or the neck, reserving to the neck for the gravy. Make sure to refrigerate it a resealable bag. Once the turkey is cleaned up, it in the liquid and refrigerate it for 8 to 12 hours. Remove the turkey from the brine and pat it completely dry with paper towels. Place it on a baking sheet and refrigerate it for an hour or two so it dries thoroughly. Preheat your smoker to 300-325°F, adding your wood chips to the burner. In a bowl, combine the sugar, paprika, chili powder, garlic powder, salt, pepper, onion powder and cumin, mixing well to combine. Gently lift the skin of the turkey and rub the melted butter all over the meat. Use it all up! I use both my hands and a spoon to drizzle it down in spaces that I can't reach. Take the spice rub and rub it all over the meat as well, underneath the skin. Rub the rest of it all over the outside of the skin, covering the turkey. Combine the water and bourbon in a glass and pour it into the water pan of the smoker. Place the turkey in the smoker (I like to do it breast side down so the juices run down into it) and shut the door. Our smoker recommends smoking poultry for 20 to 30 minutes per pound, so I smoked this turkey for about 3 1/2 hours. Read the suggestions on your smoker and according to your turkey size, adjust the cook time. If desired, you can baste your turkey with melted butter while smoking, but I find that opening up the door to my smoked releases a good amount of heat, thus lowering the temperature. Once the turkey is finished, be sure to let it rest for about 20 minutes before slicing. About 30 minutes before the turkey is finished, begin the gravy. Heat the olive oil in a large saucepan over medium heat. Add the shallots and the apple with the salt and pepper, stirring to coat. Cook for 5 minutes, stirring occasionally until the shallots and apple are soft. Add in the garlic and the turkey neck and brown it on all sides, cooking for about 5 minutes per side. Increase the heat to medium-high and pour in the bourbon. Stir continuously, scraping any brown bits from the pan and cook until almost all of the bourbon evaporates - you just want a thin layer of it left in the pan. Add in the cider and bring it to a simmer. Pour the cold broth into a shaker bottle or jar. Add the flour on top, place the lid on the shaker and shake continuously for at least 30 seconds until the flour is incorporated. Remove the neck from the pan and begin to whisk the cider continuously. Slowly pour in the stock and flour while whisking and continue to stir for at least 10 to 15 minutes while the gravy thickens. Don't stop stirring or it will burn! Carve your turkey as desired and serve it with the gravy. I find that this gravy reheats well also - simply add it to a saucepan over low heat with a drop of water or stock and heat it, stirring occasionally, until it liquifies again.
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APPLEWOOD SMOKED TURKEY BREAST - RECIPE DIARIES
2019-04-02 Before beginning, make sure your bourbon, water and chicken stock are COLD. To make the brine, combine the salt syrup, sugar, peppercorns, bourbon, and water in a large bucket. Remove any pieces from the turkey, like giblets or the neck, reserving to the neck for the gravy. Make sure to refrigerate it a resealable bag. Once the turkey …
From recipe-diaries.com
5/5 (1)Estimated Reading Time 2 mins
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5/5 (1)Estimated Reading Time 2 mins
- To make the brine, combine the salt syrup, sugar, peppercorns, bourbon, and water in a large bucket. Remove any pieces from the turkey, like giblets or the neck, reserving to the neck for the gravy. Make sure to refrigerate it a resealable bag. Once the turkey is cleaned up, it in the liquid and refrigerate it for 8 to 12 hours.
- Remove the turkey from the brine and pat it completely dry with paper towels. Place it on a baking sheet and refrigerate it for an hour or two so it dries thoroughly.
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- Pull the skin and spread all that butter right under the skin. If the butter is still cold, just slice it and place under the skin like on the picture above in the post. It going to be alright.
APPLEWOOD SMOKED TURKEY BREAST WITH CIDER BOURBON GRAVY
2013-11-17 Applewood Smoked Turkey Breast with Cider Bourbon Gravy. Yield: 4 to 6. Print Recipe Pin Recipe. 4.94 from 33 votes. Leave a Review » Ingredients. brine. 1 cup kosher salt; 1 cup maple syrup; 1/4 cup brown sugar; 1/4 cup whole black peppercorns; 4 cups cold bourbon; 1 1/2 gallons cold water; 1 (7-pound) turkey breast; turkey. 3 tablespoons brown sugar; 1 1/2 tablespoons smoked …
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- To make the brine, combine the the salt syrup, sugar, peppercorns, bourbon and water in a large bucket. Remove any pieces from the turkey, like giblets or the neck, reserving to the neck for the gravy. Make sure to refrigerate it a resealable bag. Once the turkey is cleaned up, it in the liquid and refrigerate it for 8 to 12 hours.
- Remove the turkey from the brine and pat it completely dry with paper towels. Place it on a baking sheet and refrigerate it for an hour or two so it dries thoroughly.
APPLEWOOD SMOKED TURKEY BREAST - BIGOVEN.COM
Place turkey breast in a stock pot (Note: This should be a full, bone in turkey breast). Add enough water to cover, salt, and maple syrup to make the brine. Cover and place under refrigeration for 36 to 48 hours. Take the breast out and rinse it under cold water very thoroughly. Pat dry. Spritz the outside of the breast …
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This Applewood Smoked Turkey With Cider Bourbon Gravy absolutely amazing! The brine, the rub, the gravy, killed it. I loved the chipotle/brown sugar rub flavor combo. The bourbon in the smoker was genius too. I’m drooling thinking about it. Whatever you do, don’t skip the gravy…
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2019-11-04 Combine all ingredients for the brine in a large bowl and whisk until the sugar and salt dissolve. Submerge the turkey breast in the brine. Cover and refrigerate for 8-12 hours. Preheat your smoker to 275 degrees F. Apple wood goes great with this meat. Remove the turkey breast …
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- In a large stock pot, combine the brown sugar, kosher salt, maple syrup, cloves, peppercorn, bay leaves and thyme. Add the apple juice and simmer over medium heat until the sugar and salt have dissolved. Stir in the bourbon, cold water and ice until the ice is melted.
- Remove the turkey from the brine and transfer to a baking pan. Pat completely dry with paper towels and discard the brine. Place the turkey on a rack set over a baking pan (to catch drippings and prevent flares). Use kitchen twine to tie the drumsticks together. Tuck the wing tips behind the bird -- this will prevent them from getting dried out -- it also gives a nicer presentation.
- Set up the gas grill for indirect heat. (The heating elements are on for one half of the grill while the turkey sits on the opposite side.) Heat that side to about 350°.
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- We recommend that you rub the turkey prior to it going on the smoker. You could even do it 24-hours prior. I rubbed the turkey the morning before the turkey went on the smoker, then placed it back into the refrigerator until it was needed. To do this, simply wash the turkey well and pat dry. Mix rub ingredients together, making sure to break down in clumps of brown sugar. I used a mortar and pestle. It really wakes up the spices and breaks up any clumps.
- Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. Set up your smoker for what is called the burn-down method. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. The coals on top slowly light the ones underneath and burn down slowly over time. If using a charcoal grill, set it up for an indirect heat technique with a drip pan filled with water directly underneath the meat to stabilize the temperature.
- When the smoker or grill is the ideal temperature range, you are ready to smoke, place the turkey breast on the hot grate over the drip pan, toss a hand full of the soaked wood chips and some dry wood chips onto the coals and cover the grill.
- Check the temperature of the grill every hour, staying as close to 250 degrees F as possible. Resist the temptation to open the lid. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. After at least 4-hours, check the temperature of the meat to see where it is and get an idea of how much more time it will need to smoke.
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