If you’re craving a mouthwatering centerpiece for your next gathering or a comforting family dinner, this Smoked Turkey Breast Recipe with Apple Cider Brine and Smoke Infusion Recipe is going to become your new best friend. Infused with the sweet and tangy notes of apple cider and smoked to tender perfection, this turkey breast strikes the perfect balance between juicy and flavorful. The magic begins with a simple brine that locks in moisture and sweetness, then a beautiful smoke infusion adds that irresistible aroma and depth you’ll be dreaming about long after the meal is over.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the thoughtful selection of ingredients, each playing a vital role in building the layers of flavor and tenderness. From the brine to the rubs, every element contributes to a perfectly smoked turkey that’s both juicy and packed with character.
- 4-5 pound boneless skinless turkey breast: Fresh and perfect for absorbing the flavors of the brine and smoke.
- Hey Grill Hey Sweet Rub (or Turkey Rub): Adds a sweet and savory spice blend that enhances the smoked flavor.
- Garlic powder: Infuses a rich, aromatic depth that complements the sweetness of the apple cider.
- Onion powder: Provides subtle, savory undertones to balance the overall taste.
- Apple cider: The star of the brine, delivering sweetness and a light fruitiness.
- Water: Dilutes and balances the brine to achieve perfect moisture penetration.
- Apple cider vinegar: Adds a mild tang that brightens the flavor profile.
- Salt: Essential for tenderizing the meat and enhancing all the flavors.
- Brown sugar: Sweetens and helps create a caramelized crust during smoking.
- Worcestershire sauce: Adds umami richness, deepening the overall flavor.
How to Make Smoked Turkey Breast Recipe with Apple Cider Brine and Smoke Infusion Recipe
Step 1: Make the brine
Start by combining the apple cider, water, apple cider vinegar, salt, brown sugar, and Worcestershire sauce in a large bowl. Whisk everything until the salt and sugar are completely dissolved. This brine is the key player that will make your turkey juicy and infuse it with a subtle sweetness and tanginess that’s hard to beat.
Step 2: Brine the turkey breast
Next, fully submerge the turkey breast in the brine. Cover the bowl and pop it in your fridge for 8 to 12 hours. This slow soak lets the flavors deeply penetrate the meat while keeping it incredibly moist, giving you that tender, flavorful bite you’re aiming for.
Step 3: Preheat your smoker
Set your smoker to 275 degrees Fahrenheit and get it ready with apple wood chips or chunks. Apple wood is the perfect partner for this recipe because it provides a light, fruity smoke that complements the apple cider brine wonderfully.
Step 4: Season the turkey
Remove the turkey breast from the brine and pat it thoroughly dry with paper towels. This step is crucial to help the rub stick properly and create a nice crust. Sprinkle the entire surface evenly with your choice of sweet rub, garlic powder, and onion powder, layering on flavor that will mingle with the smoke.
Step 5: Smoke the turkey
Place the seasoned turkey breast directly on the smoker grate. Close the lid and let the magic happen for about 3 hours, or until the internal temperature reaches 165 degrees Fahrenheit. This gentle, low-and-slow smoke cooks the turkey perfectly, developing flavors while keeping it tender and juicy.
Step 6: Rest and serve
Once your turkey is smoked to perfection, remove it and tent loosely with foil. Letting it rest for about 5 minutes lets the juices redistribute, so when you slice in, the meat stays moist and delicious. Serve warm and bask in the rich, smoky, and sweet flavors that this Smoked Turkey Breast Recipe with Apple Cider Brine and Smoke Infusion Recipe brings to your table.
How to Serve Smoked Turkey Breast Recipe with Apple Cider Brine and Smoke Infusion Recipe
Garnishes
Light garnishes like fresh chopped parsley or thyme bring a burst of color and brightness that contrasts beautifully with the deep smoky tones. A sprinkle of thinly sliced green onions or even a dash of smoked paprika can elevate the presentation and add subtle layers of flavor.
Side Dishes
Think cozy comfort foods and classic pairings to go alongside your smoked turkey breast. Creamy mashed potatoes, roasted root vegetables, or a sweet potato casserole are all fantastic choices. For a fresher balance, a crisp apple slaw or a vibrant kale salad brightens up the plate.
Creative Ways to Present
For a crowd, consider slicing the turkey breast thin and offering it as part of a sandwich platter with artisan breads and tangy mustards. Another fun idea is to serve slices over warm buttered noodles or even atop a hearty grain salad for a rustic, farm-to-table feel that everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover smoked turkey breast tightly wrapped in foil or an airtight container in the refrigerator. It will stay delicious and moist for up to 4 days, perfect for quick meals or sandwiches throughout the week.
Freezing
If you want to keep your turkey longer, freezing is a great option. Slice the turkey into portions, wrap tightly in plastic wrap followed by foil, and place it in a freezer-safe bag. It will retain its flavor for up to 3 months.
Reheating
For juicy reheated turkey, reheat slices gently in a skillet with a splash of broth or cover with foil in a low oven at 275 degrees Fahrenheit. Avoid microwave reheating to prevent drying out your beautifully smoked turkey breast.
FAQs
Can I use a frozen turkey breast for this recipe?
It’s best to start with fresh, fully thawed turkey breast to ensure even brining and smoking. Using frozen meat can cause uneven cooking and affect moisture retention.
What if I don’t have a smoker? Can I use a grill instead?
You can absolutely use a grill set up for indirect cooking with wood chips for smoke. Maintain the temperature around 275 degrees Fahrenheit and follow the same steps for seasoning and cooking times.
How long should I brine the turkey breast?
Brining for 8 to 12 hours is ideal for this recipe. It allows enough time for the turkey to absorb flavor without becoming overly salty or mushy.
Can I substitute apple cider vinegar with another vinegar?
While apple cider vinegar is preferred for its bright but mellow tang, you can use white wine vinegar or rice vinegar as alternatives, but avoid harsh vinegars like distilled white vinegar.
Is the internal temperature of 165 degrees Fahrenheit really necessary?
Yes, 165 degrees Fahrenheit is the safe internal temperature recommended by food safety guidelines to ensure poultry is fully cooked and safe to eat.
Final Thoughts
Nothing beats the delight of a perfectly smoked turkey breast that’s juicy, tender, and bursting with layered flavors thanks to this incredible Smoked Turkey Breast Recipe with Apple Cider Brine and Smoke Infusion Recipe. Whether you’re serving it for a special occasion or just wanting to treat yourself, this recipe brings a little magic to the table, and I promise it will quickly become a favorite you’ll want to make again and again.
Print
Smoked Turkey Breast Recipe with Apple Cider Brine and Smoke Infusion Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 11 hours 15 minutes
- Yield: 6 servings
- Category: Poultry
- Method: Smoking
- Cuisine: American
Description
This recipe delivers a juicy, flavorful smoked turkey breast infused with the sweetness of apple cider and the smokiness of apple wood. Brined overnight for maximum moisture and seasoned with a savory rub, this turkey breast is a perfect centerpiece for any gathering, offering tender, smoky meat with a hint of sweetness and spice.
Ingredients
Brine Ingredients
- 3 cups apple cider
- 2 cups water
- 1 cup apple cider vinegar
- ¼ cup salt
- ¼ cup brown sugar
- ¼ cup Worcestershire sauce
Turkey and Seasoning
- 1 4-5 pound boneless skinless turkey breast (fresh, not previously brined)
- 1 Tablespoon Hey Grill Hey Sweet Rub (for pre-brining seasoning)
- 2 Tablespoons Hey Grill Hey Sweet Rub (for seasoning after brining)
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
Instructions
- Make the brine: In a large bowl, mix together the apple cider, water, apple cider vinegar, salt, brown sugar, and Worcestershire sauce. Whisk until the salt and sugar are fully dissolved to create a flavorful brine.
- Brine the turkey breast: Submerge the turkey breast completely in the prepared brine. Cover the bowl and refrigerate for 8 to 12 hours to allow the flavors to infuse and keep the meat moist during smoking.
- Preheat your smoker: Set your smoker to 275°F and prepare it with apple wood chips or chunks for a complementary smoky flavor that enhances the cider-infused turkey.
- Season the turkey: Remove the turkey breast from the brine and pat it dry thoroughly with paper towels. Evenly sprinkle the entire surface with 2 tablespoons of Hey Grill Hey Sweet Rub (or preferred turkey rub), garlic powder, and onion powder to add savory depth.
- Smoke the turkey: Place the seasoned turkey breast directly on the smoker grate. Close the lid and smoke for approximately 3 hours, or until the internal temperature of the thickest part reaches 165°F, ensuring the turkey is safely cooked and tender.
- Rest and serve: Remove the turkey breast from the smoker and cover it lightly with foil. Let it rest for about 5 minutes to allow the juices to redistribute, then slice and serve warm for the best juicy, smoky flavor.
Notes
- Use apple wood chips or chunks for a mild, sweet smoke flavor that pairs well with the apple cider brine.
- Ensure the turkey internal temperature reaches 165°F for safe consumption.
- Patting the turkey dry after brining helps the seasoning adhere better and promotes a nice bark during smoking.
- The brine time of 8-12 hours can be adjusted slightly but don’t exceed 12 hours to avoid overly salty meat.
- If you don’t have a smoker, this recipe can be adapted for indirect grilling with wood chips for smoke.
