Applewood-Smoked Turkey with Cider Bourbon Gravy Recipe

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 paprika (or regular smoked paprika)
• 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 (about 2 cups for my smoker)
• 1/2 cup bourbon
• 1 cup water (for smoker water pan)

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 starting, ensure your bourbon, water, and chicken stock are cold.
• To make the brine, combine the salt, maple syrup, brown sugar, peppercorns, bourbon, and water in a large container. Remove any giblets and the neck from the turkey and reserve the neck for the gravy. Place the turkey in a resealable bag, submerge it in the brine, and refrigerate for 8 to 12 hours.
• Remove the turkey from the brine, pat it completely dry with paper towels, then place it on a baking sheet and refrigerate for an hour or two to dry the skin thoroughly.
• Preheat your smoker to 300–325°F and add the soaked applewood chips to the burner.
• Mix the brown sugar, paprika, chipotle powder, garlic powder, salt, pepper, onion powder, and cumin. Gently lift the skin and rub the melted butter over the meat under the skin and on the surface. Rub the spice mixture under the skin and over the outside of the turkey, covering evenly.
• Combine the water and bourbon in a glass and pour into the smoker’s water pan. Place the turkey in the smoker breast-side down so juices run back into the meat. Smoke according to your smoker’s guidelines — many recommend 20–30 minutes per pound; my 7-pound breast smoked about 3 1/2 hours. Avoid opening the smoker frequently. Let the turkey rest about 20 minutes before slicing.
• About 30 minutes before the turkey is done, begin the gravy. Heat olive oil in a large saucepan over medium heat. Add shallots and apple with salt and pepper and cook until softened, about 5 minutes. Add garlic and the reserved turkey neck and brown on all sides, a few minutes per side. Increase heat to medium-high, pour in bourbon, and cook, scraping browned bits until most of the alcohol has evaporated. Add apple cider and bring to a simmer.
• Whisk the cold stock and flour together in a jar or shaker until smooth. Remove the neck from the pan. Slowly whisk the stock-flour mixture into the simmering cider mixture and continue whisking until the gravy thickens, 10–15 minutes. Keep stirring to prevent lumps.
• Carve the turkey and serve with the gravy. The gravy reheats well — warm gently over low heat with a splash of stock or water, stirring until smooth.

[Brine, turkey, and gravy adapted from chow. If you’d like to smoke a whole turkey or use a charcoal grill, follow the linked instructions for those methods.]