Smoked Turkey with Bourbon Glaze
Smoked Turkey with Bourbon Glaze
Ingredients
For the Turkey Brine
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup light brown sugar, packed
- 1 tablespoon black peppercorns
- 2 bay leaves
- 4 garlic cloves, smashed
- 3 fresh rosemary sprigs
- 4 cups ice water
For the Turkey and Rub
- 3 pounds turkey breast, bone-in or boneless, thawed
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper, freshly ground
For the Bourbon Glaze
- 1/2 cup bourbon
- 1/4 cup maple syrup
- 1/4 cup light brown sugar, packed
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon red pepper flakes
Instructions
- 1
Prepare the brine: In a medium saucepan, combine 4 cups of water, kosher salt, light brown sugar, black peppercorns, bay leaves, smashed garlic cloves, and fresh rosemary sprigs. Bring to a simmer over medium heat, stirring until the salt and sugar are fully dissolved. Remove from heat and let cool completely. Once cooled, stir in the 4 cups of ice water.
⏱️ 15 min
- 2
Brine the turkey: Place the turkey breast in a large brining bag or a non-reactive container. Pour the cooled brine over the turkey, ensuring it is fully submerged. Seal the bag or cover the container and refrigerate for 4 to 6 hours. Do not brine for longer than 6 hours, as it can make the turkey too salty.
⏱️ 240 min
- 3
Prepare the turkey for smoking: Remove the turkey breast from the brine and rinse it thoroughly under cold water to remove any excess salt. Pat the turkey completely dry with paper towels. This step is crucial for crispy skin. In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, and black pepper to create the rub. Rub the turkey breast all over with olive oil, then generously apply the spice rub, ensuring it's evenly coated.
⏱️ 15 min
- 4
Preheat the Traeger grill: Preheat your Traeger grill to 225°F. Use a mild wood pellet flavor like apple, cherry, or pecan for best results with turkey.
⏱️ 15 min•🌡️ 225
- 5
Smoke the turkey: Place the prepared turkey breast directly on the grill grates. Insert a meat thermometer into the thickest part of the breast, avoiding the bone if present. Close the lid and smoke the turkey until its internal temperature reaches 155°F. This will typically take about 2 to 3 hours, depending on the size and thickness of your turkey breast.
⏱️ 180 min•🌡️ 225
- 6
Prepare the bourbon glaze: While the turkey is smoking, combine the bourbon, maple syrup, light brown sugar, Dijon mustard, apple cider vinegar, and red pepper flakes in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it gently simmer for 5 to 7 minutes, or until the glaze has slightly thickened to a syrupy consistency. Remove from heat.
⏱️ 10 min
- 7
Glaze and finish cooking: Once the turkey reaches 155°F, increase the Traeger grill temperature to 350°F. Begin basting the turkey generously with the bourbon glaze. Close the lid and continue cooking, basting every 15 to 20 minutes, until the internal temperature of the turkey reaches 165°F. This final stage will take approximately 45 to 60 minutes, allowing the glaze to caramelize and create a beautiful crust.
⏱️ 60 min•🌡️ 350
- 8
Rest and serve: Carefully remove the smoked turkey breast from the grill and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 15 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful turkey. Slice against the grain and serve warm with any remaining glaze.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Turkey with Bourbon Glaze
Ingredients
For the Turkey Brine
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup light brown sugar, packed
- 1 tablespoon black peppercorns
- 2 bay leaves
- 4 garlic cloves, smashed
- 3 fresh rosemary sprigs
- 4 cups ice water
For the Turkey and Rub
- 3 pounds turkey breast, bone-in or boneless, thawed
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper, freshly ground
For the Bourbon Glaze
- 1/2 cup bourbon
- 1/4 cup maple syrup
- 1/4 cup light brown sugar, packed
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon red pepper flakes
Instructions
- 1
Prepare the brine: In a medium saucepan, combine 4 cups of water, kosher salt, light brown sugar, black peppercorns, bay leaves, smashed garlic cloves, and fresh rosemary sprigs. Bring to a simmer over medium heat, stirring until the salt and sugar are fully dissolved. Remove from heat and let cool completely. Once cooled, stir in the 4 cups of ice water.
⏱️ 15 min - 2
Brine the turkey: Place the turkey breast in a large brining bag or a non-reactive container. Pour the cooled brine over the turkey, ensuring it is fully submerged. Seal the bag or cover the container and refrigerate for 4 to 6 hours. Do not brine for longer than 6 hours, as it can make the turkey too salty.
⏱️ 240 min - 3
Prepare the turkey for smoking: Remove the turkey breast from the brine and rinse it thoroughly under cold water to remove any excess salt. Pat the turkey completely dry with paper towels. This step is crucial for crispy skin. In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, and black pepper to create the rub. Rub the turkey breast all over with olive oil, then generously apply the spice rub, ensuring it's evenly coated.
⏱️ 15 min - 4
Preheat the Traeger grill: Preheat your Traeger grill to 225°F. Use a mild wood pellet flavor like apple, cherry, or pecan for best results with turkey.
⏱️ 15 min•🌡️ 225 - 5
Smoke the turkey: Place the prepared turkey breast directly on the grill grates. Insert a meat thermometer into the thickest part of the breast, avoiding the bone if present. Close the lid and smoke the turkey until its internal temperature reaches 155°F. This will typically take about 2 to 3 hours, depending on the size and thickness of your turkey breast.
⏱️ 180 min•🌡️ 225 - 6
Prepare the bourbon glaze: While the turkey is smoking, combine the bourbon, maple syrup, light brown sugar, Dijon mustard, apple cider vinegar, and red pepper flakes in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it gently simmer for 5 to 7 minutes, or until the glaze has slightly thickened to a syrupy consistency. Remove from heat.
⏱️ 10 min - 7
Glaze and finish cooking: Once the turkey reaches 155°F, increase the Traeger grill temperature to 350°F. Begin basting the turkey generously with the bourbon glaze. Close the lid and continue cooking, basting every 15 to 20 minutes, until the internal temperature of the turkey reaches 165°F. This final stage will take approximately 45 to 60 minutes, allowing the glaze to caramelize and create a beautiful crust.
⏱️ 60 min•🌡️ 350 - 8
Rest and serve: Carefully remove the smoked turkey breast from the grill and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 15 minutes before slicing. Resting allows the juices to redistribute, resulting in a more tender and flavorful turkey. Slice against the grain and serve warm with any remaining glaze.
⏱️ 15 min