Brined Smoked Turkey Breast with Bourbon Sauce Recipe

Saturday, November 19, 2011
Smoked Turkey is one of our newest favorite alternatives for cooking this turkey recipe is brined, topped with a bourbon sauce, and great all year round in warmer climates.

Following your instructional book this recipe can be cooked on whatever smoker you prefer.

It'll taste great cooked on a pellet grill, offset smoker, or even an electric smoker.

For your convenience, we have recipes for non-brined turkey, and our delectable bourbon sauce to top it off to make the moistest smoked turkey recipe you'll ever need.

how to brine and smoke turkey breast





Grilling Smoked Turkey Some Rule of Thumbs


  1. Typically grilling time for cooking your brined turkey rule of thumb is 30 minutes per pound to smoke your turkey. 
  2. The best smoking chips are: 1. Pecan - 2. Maple - 3. Cherry - 4. Alder - 5. Hickory - 6. Oak - 7. Mesquite.
  3. The brine is best for a minimum of 2 hours or between 24 to 48 hours so as not to ruin the texture if made ahead of time.





Bourbon Sauce for Brined Smoked Turkey Breast


Easy to make and the perfect topping for a smoked turkey breast, check out this delicious recipe below for our Bourbon Sauce!



Alternate Recipe:


If you don't want to brine your Turkey we also included a wonderful marinade for the Turkey before you smoke it.

Easy steps below to make the best brined smoked turkey breast ever!

If you would prefer to bake the turkey breast we recommend using liquid smoke for a smoky taste to add to the recipe to the instructions on the bottle.


Pin for laterBourbon Sauce for Brined Smoked Turkey Breast





brined turkey breast, turkey brine recipes, smoked turkey recipes, bourbon sauce recipe for smoked turkey
smoked turkey, brine recipes, turkey recipes
American
Yield: 8
Author: Claudia Lamascolo
Brined Smoked Turkey Breast with Bourbon Sauce Recipe

Brined Smoked Turkey Breast with Bourbon Sauce Recipe

Smoked Turkey for those who want an outdoor delicious Turkey for Thanksgiving dinner or any time of the year!

Ingredients

  • Ingredients:
  • Turkey Breast (mine was a fresh Turkey not frozen and one from the local butcher around 6 lbs.)
  • Salt and Pepper
  • Optional: cayenne pepper and garlic powder
  • Brine:
  • 1 gallon of water
  • 1 cup of salt
  • 3/4 cup of granulated sugar
  • Bourbon Sauce for Brined Smoked Turkey Breast
  • 1/4 cup canola oil or 1/4 cup butter
  • 4 cloves of minced garlic
  • 1 cup bourbon or Tennessee whiskey
  • 1/2 cup ketchup or tomato sauce
  • 1/2 cup lemon juice
  • 1/2 cup apple cider vinegar
  • 1/3 cup dark molasses
  • 1/3 cup Worcestershire sauce
  • 2-3 tablespoons brown sugar
  • Salt to taste

Instructions

  1. Brined Turkey Recipe:
  2. Thaw your turkey in the refrigerator according to the label if using a frozen breast. This brine takes 2 hours of time for a 6 lb turkey.
  3. You may want to start early in the morning.
  4. Pour the salt and sugar into the water and stir. Add the turkey breast and let it sit in the fridge for approximately 2 hours.
  5. After two hours of soaking the Turkey in the brine rinse the turkey breast very well to remove the brine.
  6. Note: if you want to brine this longer this can be done ahead of time up to 24 to 48 hours of brine.
  7. Pat dry and add some salt and pepper, I also use cayenne and garlic powder on top.
  8. You can roughly estimate about 20 to 30 minutes per pound of turkey, but it's important to use a meat thermometer to be sure your turkey is thoroughly cooked. 
  9. Note: You don't need a smoker; any covered grill will give the same effect.
  10. Simply place the turkey breast on the cool side of the grill and use soaked wood smoke-flavored chips.
  11. Preheat the gas grill to medium-hot (350 degrees to 400) using both burners. Turn left burner off.
  12. Place wood chips in a disposable foil pan or a foil packet pierced with holes on the grill over the right burner.
  13. Remove turkey from brine and discard Place turkey, skin side up, on the grill rack, and coat generously with cooking spray over the left burner. Cover and cook for 2 hours.
  14. Turn turkey over; cook for 15 minutes or until the meat thermometer registers 170 degrees.
  15. Remove the turkey from the grill. Cover loosely with foil, and let stand at least 10 minutes before carving.
  16. Bourbon Sauce for Brined Turkey Directions:
  17. Saute minced garlic in a pan with butter. Add bourbon. Boil for around 5 minutes.
  18. Add the ketchup, lemon juice, vinegar, Worcestershire sauce, molasses, and the sugar.
  19. Stir and cook on low.
  20. Let the sauce cook until it thickens, around 20 minutes.
  21. Serve Turkey with Bourbon Sauce, or it's just delicious without anything on it!
  22. A recipe without making a Brine Turkey:
  23. Alternate Recipe:
  24. If you don't want to brine your Turkey here is a wonderful marinade for the Turkey before you smoke it.
  25. Spiced Smoked Turkey Breast (make as an alternative to a Brine, proceed with the same cooking instructions for a smoked Turkey Breast)
  26. 1/4 cup fresh lime juice
  27. 2 tablespoons olive oil
  28. 2 teaspoons unsweetened cocoa
  29. 2 teaspoons paprika
  30. 2 teaspoons brown sugar
  31. 1 teaspoon salt
  32. 1 teaspoon dried oregano
  33. 1 teaspoon chili powder
  34. 1 teaspoon dried thyme
  35. 2 garlic cloves, minced
  36. 1 (6-pound) whole turkey breast
  37. 2 cups mesquite chips
  38. Cooking spray
  39. Combine the first 10 ingredients in a small saucepan; bring to a boil.
  40. Remove from heat; cool.
  41. Combine lime juice mixture and turkey in a large zip-top plastic bag.
  42. Seal and marinate in the refrigerator for 2 hours.
  43. Soak wood chips in water for at least 30 minutes. Drain well.
  44. We like the hickory wood chips for our taste or mesquite.
  45. Preheat the gas grill to medium-hot (350 to 400) using both burners.
  46. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on the grill over the right burner.
  47. Remove turkey from marinade; discard marinade.
  48. Place turkey, skin side up, on the grill rack, and coat generously with cooking spray over the left burner.
  49. Cover and cook 1 1/2 hours.
  50. Turn the turkey over; cook for 15 minutes or until the meat thermometer registers 170. Remove the turkey from the grill.
  51. Cover loosely with foil, and let stand at least 10 minutes before carving.
  52. Discard skin.

Notes

Grilling Smoked Turkey Some Rule of Thumbs


  1. Typically grilling your brined turkey rule of thumb is 30 minutes per pound to smoke your turkey. 
  2. The best smoking chips are: 1. Pecan - 2. Maple - 3. Cherry - 4. Alder - 5. Hickory - 6. Oak - 7. Mesquite.
  3. The brine is best for a minimum of 2 hours or between 24 to 48 hours so as not to ruin the texture


Nutrition Facts

Calories

482

Fat (grams)

10 g

Sat. Fat (grams)

1 g

Carbs (grams)

38 g

Fiber (grams)

0 g

Net carbs

37 g

Sugar (grams)

35 g

Protein (grams)

42 g

Sodium (milligrams)

14850 mg

Cholesterol (grams)

105 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Pin for laterBourbon Sauce for Brined Smoked Turkey Breast





Other Recipes To Try:



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10 Turkey Leftover Recipes



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