I want to faceplant into this plate so hard.

this applewood smoked turkey is prepped with a maple bourbon brine and served with a cider bourbon gravy! I howsweeteats.com

So here’s the deal. I smoked a turkey breast for time intensive reasons and in hopes of not wasting any food. I HATE wasting food. This was not an issue considering we took down this turkey in a matter of days – just the two of us.

You can absolutely smoke a whole turkey this way, and I have link some instructions in the recipe below. Since every turkey is going to be a different size and every smoker may be different, it’s difficult to get an exact recipe for what I did – BUT! I’m telling you exactly what I did for my little 7-pound turkey breast and Masterbuilt smoker.

this applewood smoked turkey is prepped with a maple bourbon brine and served with a cider bourbon gravy! I howsweeteats.com

My parents bought Eddie a smoker for his birthday this year and he has been a smoking fool. We’ve smoked pretty much every meat we can get our hands on and ultimately declared about four or five weeks in a row, “this is the best chicken I’ve ever had!” and “this is the best pork I’ve ever had!”… respectively.

And now I can pretty much say that this is the best turkey I’ve ever had.

this applewood smoked turkey is prepped with a maple bourbon brine and served with a cider bourbon gravy! I howsweeteats.com

I’m still on board with my thoughts from earlier this week – as delicious as it is, it’s definitely a detour from my traditional, classic Thanksgiving table.

But on the other hand, it is freaking awesome. With the leftovers, we made salads and quesadillas and sandwiches and of course – you know I made you some leftover dishes like usual. I’ll always hook you up!

this applewood smoked turkey is prepped with a maple bourbon brine and served with a cider bourbon gravy! I howsweeteats.com

Let me give you the rundown: the turkey is prepped in a maple bourbon brine. YES. It’s not required but, um…. hello? Why not. It’s then smoked with applewood chips and bourbon and a pretty classic brown sugar spice rub that I just threw together on a whim. I measure it for you but I’ll probably never measure it again. Make it your own! Finally, it’s drizzled with an apple cider bourbon gravy which I watched my husband eat with a spoon. Yes. That is huge.

Also, as a note, if you’re not a huge bourbon person, the gravy does not have a heavy bourbon taste. Eddie hates the taste of bourbon (one too many college nights) and he loved this, but he usually enjoys bourbon glazes and marinades. Just a tip.

So yes… adventures in smoky turkey. It’s so good.

this applewood smoked turkey is prepped with a maple bourbon brine and served with a cider bourbon gravy! I howsweeteats.com


Applewood Smoked Turkey Breast with Cider Bourbon Gravy

Yield: serves about 4 to 6

Total Time: overnight to brine + dry, about 4 hours to smoke


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

3 tablespoons brown sugar
1 1/2 tablespoons smoked paprika (I used bourbon smoked paprika - so good)
1 1/2 teaspoons chipotle chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon onion powder
1/2 teaspoon ground cumin
6 tablespoons unsalted butter, melted
soaked applewood chips for smoking (our smoker calls for about 2 cups)
1/2 cup bourbon
1 cup water

cider bourbon gravy
the reserved turkey neck
2 tablespoons olive oil
3 shallots, diced
1 small apple, diced
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1/3 cup bourbon
2/3 cup apple cider
2 cups COLD low-sodium chicken stock
3 1/2 tablespoons all-purpose flour


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 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.

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!

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.

[brine, turkey & gravy adapted from chow. If you'd like to smoke a whole turkey or do it on your charcoal grill, click through to follow those directions!]

this applewood smoked turkey is prepped with a maple bourbon brine and served with a cider bourbon gravy! I howsweeteats.com

And this picture makes me uncomfortable but I don’t even care.

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82 Responses to “Applewood Smoked Turkey with Cider Bourbon Gravy.”

  1. #
    Nikki @ The Road to Less Cake — November 17, 2013 @ 8:59 am

    Smoked turkey sounds incredible. It looks beautiful.


  2. #
    Amanda — November 17, 2013 @ 9:11 am

    That looks incredible.

    My husband has been wanting a smoker for so long but I feel like it’s just one more appliance to take up room! That turkey has me reconsidering though! What kind of smoker do you have? I may have to cave.


    • Jessica — November 17th, 2013 @ 10:09 am

      i agree, it’s why we never bought one on our own (eddie got this as a bday gift) but it’s actually tall and thin (like a bit rectangle) and doesn’t take up much space. we have a masterbuilt!


      • Megan — November 18th, 2013 @ 10:50 am

        Is it electric or propane? We have an electric Masterbuilt and my boyfriend smoked ours last year, didn’t do, anything special, no brine even, and it was te best turkey I’ve ever had. And my dad grilled ours when I was growing up, which was also delicious.

    • Megan — November 18th, 2013 @ 10:53 am

      Also- we bought my sister’s husband this 7-in-1 smoker fryer etc from Cabela’s for their wedding last winter and he said the other day it was the best wedding gift they got.


  3. #
    Becky @ A Calculated Whisk — November 17, 2013 @ 9:29 am

    Wow, this looks amazing! I do not have a smoker but still want to try that gravy. I love the idea of using apple cider!


  4. #
    Deena — November 17, 2013 @ 9:34 am

    This looks amazing! Did you use a turkey breast that was organic, or from a local farm, or something of that nature? I once tried smoking a store brand (Harris Teeter) turkey breast which was injected with some kind of saline solution. That plus the brine made the turkey so. salty. and it had this bizarre wet/dry texture. Thanks girl, and i love your blog!


    • Jessica — November 17th, 2013 @ 10:06 am

      yes! so every time i roast a chicken i always make sure to get an organic, antibiotic free, etc one, but a lot of times i will pick it up at my local grocery store (which i really don’t trust.) with the smoker, we have actually drove to whole foods (it’s about 45 mins away) each time and bought organic meat to smoke because it is such a long process and takes a bit of work, and we always want to make sure that it’s as perfect as can be! ha.

      i think one of the keys to avoid that texture is making sure that after the brine, you let it dry fully. the chow recipe i adapted it from calls for 2 hours of drying; mine was done in about 1!


      • Deena — December 1st, 2013 @ 10:02 am

        Thanks! I am trying a whole chicken today…because clearly I didn’t have enough poultry already

  5. #
    Kelly @ Nosh and Nourish — November 17, 2013 @ 9:44 am

    I just emailed my entire family to get their approval on making this for the big day!! It looks and sounds delicious. You totally had me at cider and bourbon, LOL :) Thanks for the great idea — and I hope I hear back a resounding “yes” from everyone!! And if not, I’m totally making this a different day b/c it’s so awesome.


  6. #
    Michelle @ A Healthy Mrs — November 17, 2013 @ 10:02 am

    Oh my gosh this looks SO good! I’ve never used a smoker before, but that may have to change!

    Happy Sunday :)


  7. #
    Jenn from Much to My Delight — November 17, 2013 @ 10:20 am

    You are totally making me rethink my plan to make a turkey roulade for my Friendsgiving dinner next weekend. Maple-bourbon brine?? Have merrrrrrrcy!


  8. #
    Laura (Blogging Over Thyme) — November 17, 2013 @ 11:01 am

    Wohhhh!!! I wish I could come over and eat the leftovers!


  9. #
    Mallory @ Because I Like Chocolate — November 17, 2013 @ 11:37 am

    Looks and sounds like Thanksgiving to me!


  10. #
    Laura @ Ring Finger Tan Line — November 17, 2013 @ 12:12 pm

    You are killing me. You can’t just show a hungover girl beautiful pictures of turkey she can’t eat. It’s just not fair.

    I’m weeping with turkey envy.


  11. #
    Cate — November 17, 2013 @ 1:00 pm

    Biscuit recipe???? It looks divine!


  12. #
    April was in CT now CA — November 17, 2013 @ 3:45 pm

    I got my husband a smoker for Christmas last year (Masterbuilt!) and we’ve got chickens going today. He hasn’t used it much, but he seems interested lately in using it more. We’re having Thanksgiving with our neighbors this year and we’ve volunteered to bring the turkey, which my Mr. is going to smoke so I’m going to suggest this recipe. The last picture is so inappropriate, but in a good way.


  13. #
    amy — November 17, 2013 @ 4:05 pm

    Good lord that looks incredible!! Mmmmm….. I need to get roasting!!



  14. #
    Serena — November 17, 2013 @ 4:38 pm

    I know, I know…we got a smoker about a year ago too…and for a year we’ve been saying, ‘this is the best salmon ever…” and just the other night, “these are the best ribs ever!.” We are totally going to make this…we’re not of the ‘no-like-bourbon’ mindset, so the 4 c of it in the brine sounds amazing!


  15. #
    Julianne @ Beyond Frosting — November 17, 2013 @ 5:59 pm

    Cide bourbon gravy sounds amazing!!!


  16. #
    ATasteOfMadness — November 17, 2013 @ 7:14 pm

    Ooh, wow! I don’t really like turkey, but I think I could devour this whole! This looks fantastic!


  17. #
    Emily @ Life on Food — November 17, 2013 @ 8:20 pm

    I have been holding off on a smoker for so long. My reason was always that we rented an apartment and had no room. We just bought a house though so that reasoning is out the window. For this though I would be willing. Looks marvelous!


  18. #
    Averie @ Averie Cooks — November 17, 2013 @ 8:39 pm

    I don’t eat meat, I don’t even really like the vegetables at Thanksgiving because they’re usually on the mushy side…LOL…but the cider bourbon gravy – wow, now that’s a twist on gravy I’d love to try! Your flavor comobs are always amazing and so inspired. I love your creativity!


  19. #
    Megan {Country Cleaver}} — November 17, 2013 @ 9:53 pm

    What a morsel!! Come to mama!


  20. #
    Rosslynn Carpenter — November 18, 2013 @ 2:28 am

    Is there anyway to make this WITHOUT smoking it? I don’t have a smoker and I’m sad cuz this sounds AMAZING and I want to try it NOW!


    • Jessica — November 18th, 2013 @ 8:41 am

      yes you can use the brine and rub and roast it!


      • Rhea — November 21st, 2013 @ 2:36 pm

        I also don’t have a smoker, but currently brining my bird now, and can’t wait to roast it! Thanks for the amazing recipe Jessica!

  21. #
    Mel G — November 18, 2013 @ 5:48 am

    Do you think I could use the same recipe and roast it (coz I dont have a smoker)? Also, I’m intrigued by the upside down part, do you think it would have the same effect of keeping it moist? It looks amazing!


    • Jessica — November 18th, 2013 @ 8:35 am

      yes definitely! same spice rub and brine, it should work.
      as far as the upside down technique – it’s the only way i roast my chickens so yes, it will definitely work. however, it doesn’t make for a pretty presentation!


  22. #
    Marie @ Little Kitchie — November 18, 2013 @ 7:06 am



  23. #
    Allie @ The Nutritional Epiphany — November 18, 2013 @ 8:33 am

    I love this cute little mini-turkey! Perfect for those Thanksgivings when you don’t want to go nuts with a 20-lb bird. I love that the gravy has bourbon in it but what I love most most most about this is the suggestive turkey picture at the end!


  24. #
    Shelley — November 18, 2013 @ 9:45 am

    As per usual with your recipes, this looks amazing! I’m going to jump on the “I don’t have a smoker, can I do it some other way” bandwagon + ask: what would be your recommendations as far as temp + time for roasting this in the oven instead? I do your roasted chicken recipes all the time + figured it’d be similar, but thought I’d ask for your input! Thanks!


    • Jessica — November 18th, 2013 @ 9:54 am

      i’ve honestly never roasted a whole turkey on my own! i’m pretty sure my mom says it’s something like 30 mins per pound – this recipe will definitely work but if i were you i would ask a more reputable source on exact time/temp!


      • Shelley — November 18th, 2013 @ 11:04 am

        Haha! I’ll try mom’s advice. Thanks, you’re the best! =]

  25. #
    Kylie — November 18, 2013 @ 10:39 am

    Your photos are always so beautiful! And I love the idea of having a Thanksgiving before your Thanksgiving. I love a traditional Turkey Day as well but the innovative Turkey Day is so tantalizing! Yum – great job as usual! :)


  26. #
    Sara @ Dear Skim — November 18, 2013 @ 11:14 am

    Oh my goooodness, those photos are making me remember how I skipped breakfast this morning. I love love love turkey, and this looks so moist and delicious. I’m jealous. Seriously.


  27. #
    Kate Woods — November 18, 2013 @ 12:02 pm

    I bought a turkey without doing proper turkey research. I REALLY want to brine my turkey but I bought a frozen butterball, fail. Do you think if I brine it with less salt, I could still brine it, or would you skip the brine and just do the rub? Next year, a fresh organic turkey it is!


  28. #
    Jocelyn (Grandbaby Cakes) — November 18, 2013 @ 12:37 pm

    That cider bourbon gravy is everything!


  29. #
    Christina — November 18, 2013 @ 12:43 pm

    So, I read (above) that you can roast this in the oven if you don’t have a smoker. But, would you use just a roasting pan? Lid or no lid? Does it need a special rack? I’m usually in charge of side dishes and leave the bird and/or ham up to someone else; however, this seems too good to pass up!


  30. #
    Cate @ Chez CateyLou — November 18, 2013 @ 2:53 pm

    What a perfect plate of food. I wish I had a smoker – that turkey looks delicious! I am not a big turkey fan, unless it is smoked. Then, I love it!!


  31. #
    chelsea — November 18, 2013 @ 5:22 pm

    okay, i literally have tears in my eyes from LOL at the last picture of the turkey and your comment underneath it!! I have been on the hunt for the perfect turkey recipe for thanksgiving and am totes making this one! thank you!


  32. #
    Coty and Mariah@quirksandtwists — November 19, 2013 @ 7:28 pm

    You seriously have a brilliant mind. The food you make is always mouth watering!


  33. #
    Renee @ Awesome on $20 — November 20, 2013 @ 1:14 am

    This looks absolutely gorgeous. I wish I knew someone with a smoker so I could try this recipe.


  34. #
    Rhea — November 23, 2013 @ 10:39 am

    I made this recipe last night with a 4-pound turkey, and roasted it in the oven. The skin had so much crispy flavor, and the meat was perfectly juicy and tender. I used the drippings from the turkey to make gravy, and I couldn’t be happier with the results! My boyfriend said it was the best turkey he had ever had in his life (but don’t tell his mom ha) Thank you for your amazing recipes!!!!


  35. #
    Chris — November 25, 2013 @ 2:09 pm

    I wonder if anyone is planning to roast a full size bird with this brine, rub and gravy? I’m going to give it a go with a 15 pounder and hope for the best! Have to improvise due to the increased size – fingers crossed!


    • Jessica — November 26th, 2013 @ 9:56 pm

      I’ve heard from a few people who did successfully this past weekend – let me know how it goes!


  36. #
    Jeff — November 26, 2013 @ 9:20 pm

    I want to brine this dry instead of wet, should I just omit the water?


    • Jessica — November 26th, 2013 @ 9:58 pm

      I’ve never done a dry brine (is that technically just a rub then?) Jeff so I am hesitant to say – have you done one before?


  37. #
    Melinda — November 27, 2013 @ 10:44 am

    I’m so excited to try this tomorrow!!! Usually I brine for at least 24 hours…any particular reason for only 14-16 hours? Thank you so much for sharing this recipe the whole family is VERY excited!!!


    • Jessica — November 27th, 2013 @ 12:32 pm

      hi melinda! i’m not super familiar with brines so i just followed the instructions on time from the recipe i adapted this from. i think 24 hours would be fine! please let me know how it turns out. :)


      • Melinda — November 28th, 2013 @ 10:47 pm

        OMG!!!! This turned out amazing!!!! I brined a whole 15lb turkey for about 24 hours…took about 5 hours to smoke (it was 30 outside, so times might vary). It was WONDERFUL in every way!!! The brine came through nicely, the bird was beyond juicy, the gravy was the perfect compliment to everything. I did take my immersion blender to the gravy to make it a bit smoother, but the flavor was perfect!! Thank you so much for sharing this and for your quick response to my question!! Happy Thanksgiving!!

  38. #
    Mike — November 27, 2013 @ 2:55 pm

    Looks awesome! We’re going to try this on our Big Green Egg tomorrow with applewood chunks and smoke it at 250 to get a nice smokey flavor. Looking forward to it!



  39. #
    Becca — November 28, 2013 @ 9:36 pm

    I made this today. Ohmigoodness.

    I’ve decided that this is the ONLY way I’m making turkey ever again. EverEverEver. We don’t have a smoker (ah, the perils of apartment life…) and instead baked it in the oven, but it was still the best friggin’ turkey I’ve ever had. My husband doesn’t even LIKE turkey and he loved it!


  40. #
    Troy — November 28, 2013 @ 10:04 pm

    I made this recipe and was it good. I am unsure if the brining and seasoning did a lot for taste on the turkey. But it did come out moist and had a great smokey flavor. I used Pecan chips instead of Apple. The gravy was by far the kicker that made the meal. It was sort of an apple chutney sauce that went well on the meat and the dressing. I don’t think cooking with the neck would be necessary. I didn’t really taste bourbon, but it was fun to cook with. haha Thanks for the recipe Jessica and a great Thanksgiving!


  41. #
    lisa — November 29, 2013 @ 9:44 am

    Tried this yesterday for our Thanksgiving menu and it was wonderful! My turkey was a bigger than 7# so I just doubled everything and it turned out great. All our guests loved it. I think it may become a “staple” for every Thanksgiving. Thanks for this recipe.


  42. #
    Jenna — November 29, 2013 @ 3:32 pm

    This turkey was incredible! I am sad the leftovers are almost gone. Thanks for the recipe.


  43. #
    Jessica — December 14, 2013 @ 9:29 am

    Oh my god. Thank you for this AMAZING recipe!!! We don’t have Thanksgiving here in Australia but I’m half American and decided to throw a thanksgiving party for 10 of my friends this year. I somehow thought it was sensible to lure them in with the promise of a turkey without having ever roasted/smoked/brined/seen a turkey. Because I don’t have a smoker I opted for just regular roasting and after some research, decided to roast it in an oven bag (something else I’ve never done). Besides being thrilled beyond words that I actually pulled it off and didn’t require medical assistance and/or a fire brigade, this recipe was SERIOUSLY AMAZING. My friend even said it rivaled his mum’s infamous Christmas turkey. Highest. Praise. Ever. Roasting it in the bag meant that it stayed moist so I didn’t need to brine it (even though that sounds life-changing and may try it next time) or do anything during cooking time and it took only 2 hrs to cook a 4.2kg/9.2lb turkey! It actually caught me by surprise because I wasn’t expecting it to be done yet, but thankfully even though it had to sit for a while until everyone arrived, it was still lovely and moist but with crispy skin and tasted fantastic!! Thanks again!!!!


  44. #
    Jerry — January 12, 2014 @ 12:57 pm

    I am trying this recipe today, just got a master built for Christmas. My fiancé would like to know how to keep me from drinking the bourbon while I wait for the turkey to cook…lol


  45. #
    Mary — August 9, 2014 @ 10:21 pm

    We actually made this today [ 8-9-2014 ] It was DELICIOUS! We all agreed that we had never had such a tender turkey. The meat was absolutely succulent! We smoked a 5# breast [ with bone ] in about 2.5 hours. Couple bits of advice: 1 — have an entire bottle of bourbon before you begin. You will use almost an entire bottle. 3 – you will need a extra large ziploc bag for the brining; a 2 gallon will hold almost all the brine and the turkey breast. 3 — there is A LOT of salt for the entire recipe. I did not use low-sodium broth and I wish that I had: our grave was very salty. 4 — Save the carcass – it makes an AWESOME starter to a pot of soup! 5 — Keep in mind that this recipe takes at least a day, you don’t want to hurry the process. I started the brine process about 4 PM and we began smoking the breast at 3: 30 the next day. We WILL make this again. We may substitue a dozen boneless chicken breasts next time. This is a wonderful meal!!! thank you!!


  46. #
    Maren Lakers — November 23, 2014 @ 7:39 pm

    Alright, Jessica, we’re going to follow this recipe for Thanksgiving!! I never ate the turkey at thanksgiving until Nate smoked one last year. It was SO delicious and you never steer me wrong, so I’ll let you know how amazing it is on Instagram! :) Hope you’re feeling well. You are so close!!


  47. #
    jared — November 24, 2014 @ 9:27 am

    thank you for sharing the recipe.
    it’s delicious!

    one opinion, which of course, is a matter of taste, literally: the brine was too sweet for my tastes. next time (and there will DEFINITELY be a next time!), i think i’d eliminate the brown sugar from the brine and use 1/2 cup of the maple syrup.

    truly, this recipe will be on my grateful list for thursday!


  48. #
    Ali — November 28, 2014 @ 10:52 pm

    This was a HUGE home run! We’re making it for Christmas too!



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