Smoked Turkey Breast with Brown Sugar-Bourbon Glaze

Smoked Turkey Breast with Brown Sugar-Bourbon Glaze ingredients

• 4-5 lbs Bone-in, skin-on turkey breast
• 2 tsp Kosher salt
• 1 tsp Black pepper
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 2 tbsp Unsalted butter
• 1/2 cup Light brown sugar
• 1/4 cup Bourbon
• 2 tbsp Apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 pinch Pinch of cayenne pepper
• 2 cups Wood chips (e.g., apple, cherry, or pecan)

How to make Smoked Turkey Breast with Brown Sugar-Bourbon Glaze

1. Prepare your smoker by soaking 2 cups of wood chips in water for at least 30 minutes, then preheat it to a steady temperature of 250°F (120°C).
2. Pat the turkey breast completely dry with paper towels to ensure a crispy skin and proper rub adherence. In a small bowl, combine 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika.
3. Rub the seasoning mixture generously all over the turkey breast, ensuring it's evenly coated on all sides and under the skin.
4. Place the seasoned turkey breast directly on the smoker grates, skin-side up. Close the lid and maintain a consistent temperature of 250°F (120°C).
5. Smoke the turkey for approximately 2 to 2.5 hours, adding more soaked wood chips as needed to maintain a continuous smoke.
6. While the turkey smokes, prepare the glaze: In a small saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 1/2 cup light brown sugar, 1/4 cup bourbon, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, and a pinch of cayenne pepper.
7. Bring the glaze mixture to a simmer, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside.
8. After the initial smoking period, begin basting the turkey with the brown sugar-bourbon glaze every 30-45 minutes. Continue smoking and basting until the internal temperature of the thickest part of the turkey breast reaches 160°F (71°C).
9. Once 160°F (71°C) is reached, increase the smoker temperature to 300°F (150°C) for the last 30-45 minutes to finish cooking and crisp the skin, continuing to baste every 15 minutes. The turkey is done when its internal temperature reaches 165°F (74°C).
10. Carefully remove the turkey breast from the smoker and transfer it to a cutting board. Tent it loosely with foil and allow it to rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful result. Slice against the grain and serve warm with any remaining glaze on the side.

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