If you’ve never had a smoked turkey before, you must try it! I think it is by far better than any deep-fried turkey or oven roasted turkey that you’d have for Thanksgiving. Not to mention the turkey comes out super moist and delicious and great for making a club sandwich the next day. The rub makes this.
Why I love my Smoker
I love my smoker. It is a lot easier than lighting a charcoal grill and waiting FOREVER for the stupid coals to light up. All you do is flip the switch and turn it to whatever temperature you want to smoke at. All the other food blogs out there like to grill, and there is nothing wrong with that. This girl likes to smoke her meat instead. 🙂
INGREDIENTS for Applewood Smoked Turkey Breast
Brine1 cup kosher salt1 cup maple syrup¼ cup brown sugar¼ cup whole black peppercorns4 cups cold bourbon (I used Apple Jack Brandy, did not have any Bourbon)1 ½ gallons cold water1 (7-pound) turkey breastDry Rub3 tablespoons brown sugar1 ½ tablespoons smoked paprika1 ½ teaspoons chipotle chili powder1 ½ teaspoons garlic powder1 ½ teaspoons salt1 ½ teaspoons black pepper1 teaspoon onion powder½ teaspoon ground cumin6 tablespoons unsalted butter, melted
How to make Applewood Smoked Turkey Breast
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 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 degrees 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.Smoke the turkey breast for 1.5 hours at 375 degrees.
Applewood Smoked Turkey Breast Tips:
How long to smoke for a 4 to 7 pound turkey breast? This turkey breast was almost 4 pounds and took only 1.5 hours to smoke. A 7 pound turkey breast would take up to 3 hours. Best wood chips for smoking a turkey breast My favorite wood chips to use for smoking a turkey breast is always Applewood. I have a Traeger grill and used their pellet chips. Other types of wood chips that would work would be Apple, Cherry, Maple, Alder, and Hickory.
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Recipe adapted from How Sweet Eats 5 from 1 reviews
