Imagine the tantalizing aroma of a perfectly roasted turkey breast, infused with the rich, smoky flavor of applewood and complemented by a decadent cider bourbon gravy. This is not just any turkey; this is the centerpiece of your next gathering that will leave your guests raving long after the last slice has been served. Whether it's a holiday feast or a cozy family dinner, this Applewood Smoked Turkey Breast recipe promises to elevate your culinary game and impress everyone at the table. Ready to uncover the secrets to this mouthwatering dish? Let’s dive into the recipe that will transform your cooking experience!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 turkey breast (5-7 lbs)
- 2 tablespoons applewood smoked salt
- 1 cup cider
- 1/2 cup bourbon
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Remove turkey breast from refrigerator 1 hour before cooking to allow it to come to room temperature. Pat the turkey breast dry with paper towels.
- Preheat the oven to 325°F (165°C). Position a rack in the lower third of the oven.
- Generously rub the entire turkey breast with applewood smoked salt, ensuring even coverage on all sides and under the skin.
- Place the turkey breast on a roasting rack inside a large roasting pan, with the skin side facing up. If possible, use a rack that allows air circulation underneath the meat.
- Roast the turkey breast in the preheated oven, uncovered. Use a meat thermometer to monitor internal temperature. Cook until the internal temperature reaches 165°F (74°C), which typically takes about 2 hours for a 5-7 pound turkey breast.
- While the turkey is roasting, prepare the cider bourbon gravy. In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 2-3 minutes until it turns light golden.
- Slowly pour in cider and bourbon, whisking constantly to prevent lumps. Add chicken broth and continue whisking until the mixture thickens.
- Season the gravy with salt and pepper to taste. Keep warm on low heat.
- Once turkey reaches the correct internal temperature, remove from oven and let rest for 15-20 minutes. This allows juices to redistribute, ensuring moist meat.
- Slice the turkey breast against the grain and serve hot with the cider bourbon gravy drizzled on top or served alongside.
Tips
- Room Temperature: Always remove the turkey breast from the refrigerator at least an hour before cooking. This helps it cook more evenly and ensures a juicy end result.
- Use a Meat Thermometer: To achieve the perfect doneness, invest in a reliable meat thermometer. The turkey is ready when it reaches an internal temperature of 165°F (74°C).
- Resting Time: Don’t skip the resting period after roasting! Allowing the turkey to rest for 15-20 minutes will help the juices redistribute, making each slice tender and moist.
- Gravy Perfection: For a lump-free gravy, whisk continuously as you add the cider and bourbon to the roux. This will create a smooth, rich sauce that perfectly complements the turkey.
- Flavor Variations: Feel free to experiment with different herbs and spices in addition to the applewood smoked salt. Thyme, rosemary, or even a hint of garlic can add a delightful twist to your turkey.
- Serving Suggestions: Serve the turkey with seasonal sides like roasted vegetables or mashed potatoes to create a complete and satisfying meal that everyone will love.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 35g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 110mg
